exactly my experience, beef, pork, chicken rabbits all killed and done
quickly, Lee
"Dave Bugg" > wrote in message
...
> Sqwertz wrote:
>> at which stage in the beef slaughter/packing plant does the beef gi
>> through rigor mortis?
>>
>> Do they rush it through into cryovac and let it RM there, or do
>> sides of beef hang for 12 hours at room temp before the primal
>> cuttings?
>
> Good question. I can't imagine pacers letting carcasses hang around very
> long. Growing up, we would kill, butcher, wrap, and freeze a steer all
> within two hours. Some cuts were allowed to age, but most were put into
> the deep freeze.
> --
> Dave
> What is best in life? "To crush your enemies, see them driven before
> you, and to hear the lamentation of the women." -- Conan
>