Beef Sklaughter and Rigor Mortis
- From: Sqwertz <swertz@xxxxxxxxxxxxxxxx>
- Date: Tue, 23 Mar 2010 15:45:37 -0500
at which stage in the beef slaughter/packing plant does the beef gi
through rigor mortis?
Do they rush it through into cryovac and let it RM there, or do
sides of beef hang for 12 hours at room temp before the primal
-sw (still looking for that beef slaughter class)