i don't like the idea of thatsince most meats have to be hung for three weeks these days to ensure they're fully bled.
(,
Tue 6 Mar 2007, 22:37,
archived)
YesEven the butcher said that last night. The beef needs to be hung for month to improve quality.
(
mikenco,
Tue 6 Mar 2007, 22:39,
archived)