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 - Sunday Drives - by Cowboy. Summer was finally upon us here in Northern Maine. We have two types of industry up here, one being "Forestry" (Wood Products) and the other "Farming" (Potatoes). There is no shortage of farm tractors and equipment around here! I have been restoring old Farm Tractors for the past 6 years, and have found it easier and less expensive to hit all the auctions and purchase whole tractors for parts needed. My wife who works at a local school, and only has weekends and summers off, while on t
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