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 - Fordson Model N: Field Service Operations and Lubrication - by Anthony West. The daily or weekly servicing of any vehicle is of the utmost importance, and in days gone by when our favorite tractors were doing an important and Commercially vital job on the farm, these service operations would make a major difference to the running costs and economy of the farm. This being so, it surprises me to see how many enthusiasts attending rallies, shows etc, seem to be unaware of the importance of this constant attention. Possibly the modern machine with its 6,000 mile or even once
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