We process our own beef every year for our family and friends, usually do 3-5 depending on who wants to join in. In doing so, we slaughter one weekend and then meet back to process on a following weekend. When we've hung it in the cooler for two weeks, the outside was dry and grey-green. After three it actually turns green and in some places fuzzy. We trim it off before we process, some like it this way, and if the calf is particularly fat, the trimming might need to take place anyway. For our own, we hang it only one week and there is little that needs to be trimmed off the outside of the quarters before processing. The particular circumstances and condition of the beef also plays a part in deciding. Cooler temp never gets over 35.
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Today's Featured Article - A City Guy's First Tractor - by Fred Hambrecht. After living in apartments in Atlanta for more years than I care to remember, the wife and I decided to move to the country. Humming "Green Acres is the place for me..." we purchased a 29 acre tract about 60 miles south of Atlanta. Next came the house, I could talk about that ordeal for another two weeks... But, I want to talk about my tractor! We didn't even own a lawnmower, and all of a sudden we had enough grass to feed all the starving children of the bovine world. Naturally, I talked
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