Club Member Joe Parajecki, Market Manager of Standard Market http://www.standardmarket.com/ Says " Hanging Beef is Alive and Well " at his market
I do not hang sides like the old days.
When it comes to my Grass Fed I actually have it broken down to more managable pieces
Let's Face it the days of someone knowing how to actually breakdown a side are dying off.
I think it is imprtant to mention that YOUR PACKING HOUSE WORKS FOR YOU!!!
Have them break that steer down into pieces you can manage
I have mine break it like this so my cutters (who have never seen stuff like this before can relate to the cuts, I can educate them on the old cuts and eventually teach them and my apprentices to break a side. It helps to put some blood back into our trade.
The way I do my Grass Fed Steers is, first they have to hang for 21 days before I will touch them. I want them good and moldy so I know they will give the best flavor and tenderness to my customers,
You have never had a piece of Grass Fed Beef like this
I do USDA Prime and Top Choice Black Angus, all 28 day wet aged that makes up a majority of my business However since switching from boxed to hanging my Grass Fed Sales have doubled plus
Then my Packer breaks it to my specs.
The Whole beef loin is seperated from the round and rib, bone in sirloin left intact
The Whole Rib is seperated from the chuck. The Short rib is left intact on the rib bone
Chucks and Rounds are boned out
Fat, Trimmings and Bones are all sent to me with the rest of the meat
