Thread: Hanging a carcass

Originally Posted by Kiwi Sapper

My neighbour, a butcher, insists that the carcass must hang for at least 48 hours, otherwise it is too difficult to break down. I did this twice (for him to show me how to breakdown) and he had no difficulty with it.

Certainly not in line with industry. Hot boning far easier to break down a carcass. Many other efficiency's though in a full scale production facilities.