[Harmless Teddy Bear]

People think that meat needs to be processed quickly and that is true for organ meat. Liver will go bad the fastest. But as long as you keep your beef between 34 and 40 degrees you can take a couple of weeks to process it without any loss in quality.

It generally takes us that long to can a beef.

Beef that has been frozen should be used much more quickly.

[Segovia]

My Uncle Harry was the mess hall purveyor for an American army base in France, and discovered that the French will not eat beef, (or any red meat) that hasn’t been “hung” for better than a month. Since we raise our own beef, we decided to try it and find out. The French are right.