Yeah, you know 10 beef every Tuesday, and 20 swine and lamb another day of the week, or something like that.

Beef, lamb, and swine cuts so much nicer after hanging for a couple of weeks... just a plain better product all around the way all the muscles stay elongated and in their proper place.

You lose some wet weight but you don't have to lose facings. I like the way you can rib the beef and break according to your needs.