In article >,
"Dave Bugg" > wrote:

> > To ensure more tender meat, home slaughtered animals and wild game
> > should be protected from very rapid cooling during the first 6-12
> > hours after death."
>
> Never seemed to be an issue for us.

Same here. It went straight from the slaughter area into the freezer...
But, I've never butchered a cow either. ;-) Largest animals were deer
and emu.
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