Thread: Ageing vs. wastage

Back in my days at a freezing works boner cow (which would have similar age and characteristics to venison) when hot boned the better cuts as in loins was vacuum packed within 45 minutes of slaughter and chilled for two weeks at +2 degrees C and then blast freeze...trials were done on ageing for 6 weeks at +2 vacuum packed, one could smear the meat between thumb and finger and considering it was just boner cow was very nice to eat.