Originally posted by VERTiG0
Clearly he's waltzing with that majestic beast
rofl. dancing bears :p
VDub
quote:
Originally posted by DigiNut
I'm no expert
WHHHHHAAAAAAAT???
Intangible
lol
Geoffb3
smuncky
quote:
Originally posted by VDub
WHHHHHAAAAAAAT???
LOL!
ChemEnhanced
quote:
Originally posted by Geoffb3
Jem_hadar
quote:
Originally posted by VDub
WHHHHHAAAAAAAT???
:haha: :haha:
lenazi
the word is trance.
miketg23
See it,
Drop it,
Gut it,
Cut off it's nuts,
Get it home,
HANG it where it won't freeze... got to get all that blood out!
sugar_sparkles
quote:
Originally posted by lenazi
the word is trance.
lol :haha:
Endlesswave
I think the word you're thinking of is 'dressing' the animal, that's actually gutting/skinning it etc. ;) As for just hanging, I don't think there is a separate word for just that other than hanging. Btw welcome to the void that is TA.
rabbitjoker
quote:
Originally posted by The Highroller
This sounds like a job for RJ. :p
Dressing the carcass is removing its innards & skin to prepare it for aging.
"Hanging" is what you do to the meat to drain the blood and age. "Hang-up the meat", "let the meat hang" and "how long has it been hanging" are common terms in the butcher shop.
The specific activity of hanging to age is called DRY aging the meat (vs. wet aging in a vacu-pak bag).
The enzymes of decay break down the protein and the blood drains out creating a much meatier and tastier piece of meat.
The best period to age is 4-6 weeks - however most grocery stores will only drain the blood before butchering it and putting it out for sale.
Find a good butcher shop that DRY ages for at least 28 days - it costs more but is well worth it.
I was a butcher's apprentice for many years and my shop aged all meat for no less than 28 days before selling.
