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Thread: Shouldn’t cut up an animal before rigor mortis is complete

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  1. 20-12-2021, 06:46 AM #6
    DavidGunn
    DavidGunn is offline
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    The meat works I worked in hot boned beef, 43 minutes from slaughter to chiller for the vacuum packed cuts and freezer for the bulk, even prime was only chilled overnight in quarters on the hook.
    BRADS and AJS like this.
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