WebCutting Beef Beef should be aged a few days before cutting. The amount of aging will depend on the amount of fat covering, desired flavor, and temperature. Carcasses that have only a thin fat covering should be aged three to five days; those with more fat, five to seven days. Very little tenderization occurs after five to seven days. WebSep 20, 2024 · How to Butcher a Cow. ENTIRE BREAKDOWN by The Bearded Butchers! The Bearded Butchers 1.63M subscribers Subscribe 13M views 3 years ago WHITEFEATHER MEATS …
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A Guide to All the Cuts of Beef - The Spruce Eats
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