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

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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