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true that

Yeah there sure is a sh*tload of work when you drop something.

Sorted haha

Oh f@$k

Awesome mate. Thanks for the in depth explanation. For me with the effort involved in acquiring the animal I want the meat to be at its optimum when I serve it up. Appreciate the advice from everyone.

I had a cow processed by a butcher who bagged up all my meat and held back all the bagged steaks to keep in his chiller for a couple of weeks to age. Seemed to make sense.

I shot a fallow Thursday 30th, hung it for two days before boning out to bring home. Thursday 6th I trimmed and vacuum packed, having been refrigerated the whole time. Back in the fridge. I was...