Thread: Shouldn’t cut up an animal before rigor mortis is complete

Originally Posted by DavidGunn

The meat works I worked in hot boned beef, 43 minutes from slaughter to chiller for the vacuum packed cuts and freezer for the bulk, even prime was only chilled overnight in quarters on the hook.

Why supermarket meat requires special treatment, like, aging...and why I buy the manky looking dark stuff on special any time its offered and what I'm looking for. While all the young things stick the bright light pink "fresh" meat in their trolleys.