carcass evaluation course

[nerves]

Cryovaced primals work for us as well. The restaurants we deal with that want dry aged, get dry aged (primals) but pay for the weight before shrinkage. "Always give the customer what he wants", is a very good motto, but remind him that special requests cost more.
I would tend to argue the hamburger aging. Once again trim aged in cryovac will give a better product than cut and frozen.

[nerves]

rpkaiser I agree with 100% we age ground meat on older cows and it does seem to make a better taste. The younger animals depends on how backed up the processor is. If there is room in freezer end we will age it but as of lately the processor has very little room. So grinding early makes him happy so we do it.