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That's what I like about PS.com. You never know what you might learn.
Both the Angus and this were grass fed, grain finished then the carcass hung for about 10-14 days. (I can't remember exactly what he said). The meat was then vacuum packed and hard frozen. I have no idea how old it was.
The Angus has been eating great. Need to try the longhorn this week.
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The Main Thing is to keep the Main Thing the Main Thing
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