Quote:
Originally Posted by Lefty-Canuck
We like to hang quarters for aging, Dads an old school butcher and when we age stuff we like to limit the surface area. Hence why we always bring stuff out while and on the bone. You have to have the means to deal with it however so it's not for everyone.
LC.
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Yes I meant gutless method not deboning I very rarely deboned my meat I like hanging it on the bone my family is all butchers to
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