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

Following on from the field butchering thread here is an interesting podcast with meat scientist Dr. Chris Calkins discussing; why you shouldn’t cut into an animal before rigor mortis is complete; along with debunking meat myths; how stress affects the flavour of meat; myoglobin and haemoglobin.

https://www.themeateater.com/listen/...227-red-cutter

That was a great podcast

yeah well in a perfect world....but often times we on time tight hunt and too far,too heavy,just plain dumb to try to carry out whole animal..so it often gets whacked up into small lighter bits,poked in pack and carried home to "rest" in fridge for a week....definately leaving meat on bone is good...but bone is heavy to carry home for the dog or otto bin to eat.

Lol remember dropping a hind on dark in the Kaimais which ended up hanging off a bluff. There was no way I was waiting for it to go all stiff

I remember watching a goat being slaughtered then butchered in Morocco years ago, the still twitching bits went straight into the oven with the secret herbs n spices and came out hours later as the most beautiful tender goat tagine.

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.

Originally Posted by DavidGunn

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.

Why supermarket meat requires special treatment, like, aging...and why I buy the manky looking dark stuff on special any time its offered and what I'm looking for. While all the young things stick the bright light pink "fresh" meat in their trolleys.

Originally Posted by Jhon

Why supermarket meat requires special treatment, like, aging...and why I buy the manky looking dark stuff on special any time its offered and what I'm looking for. While all the young things stick the bright light pink "fresh" meat in their trolleys.

As close to 'use by date' shows it has had some ageing.

Originally Posted by Jhon

Why supermarket meat requires special treatment, like, aging...and why I buy the manky looking dark stuff on special any time its offered and what I'm looking for. While all the young things stick the bright light pink "fresh" meat in their trolleys.

What in dam nation are you posting trade secrets like that on a public forum for bloody hell @Jhon you will give the game away

Meanwhile in the real world the stags too big to haul up the bank

Meanwhile some poor bugger is taking a well earnt drink downstream from that. Some people are just plain dumb and have no brains.

That isn't a very good look

Im sure you removed the bits over to other side of river and disposed of them under a log etc....positive you will have....

Sheep and Beef farmer here.
The Freezing works use an electrical current through the carcasses to get the muscles to relax, its a bit of a cheat but works ok. I prefer the hanging method if I'm being fussy though.
Supermarket meat - I go for a bright colour with good fat cover. Age it in the fridge at home .The darker cuts dont necessarily mean aged, sometimes its an indication of stress which messes with the PH levels in the meat ie darker, tougher etc

Originally Posted by Seventy Six

Sheep and Beef farmer here.
The Freezing works use an electrical current through the carcasses to get the muscles to relax, its a bit of a cheat but works ok. I prefer the hanging method if I'm being fussy though.
Supermarket meat - I go for a bright colour with good fat cover. Age it in the fridge at home .The darker cuts dont necessarily mean aged, sometimes its an indication of stress which messes with the PH levels in the meat ie darker, tougher etc

When I was at the works, we had a staff that we used to introduce an electrical current. It made it easier to hook the leg chain on, as the rear legs would straighten out the back towards you. Not sure how effective it was at relaxing the muscles though, as it was only used for long enough to hook the leg. I’ve seen a few homekill guys hook them up for a much longer period of time.


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