Originally Posted by
grannyQ
OK, it took us 2 full days for canning the beef, wish we had finished the other half of beef. The locker people didn't let the other half hang for awhile, they cut it up the same day, it had a terrible taste and we couldn't eat any of it. Had to throw it away. What a waste that was.
Yes indeed a waste...folks don't realize that meat must hang for a time...a good 10-14 days so that flavor develops and gets nice and tender.