how is beef prepared B 4 we see it at the supermarket???

Question

my bro says they let it sit out for a couple of days so that it can decompose & "break down" is this true?

how do they REALLY get beef ready to sell? anybody no the general process it undergoes??

Answer 1

I'll leave out the gory details about the cow, but once it is slaughtered it is cut in half, and, as your brother says, hung for a couple of days. This allows the FDA inspectors to do a preliminary inspection and grading, and allows the enzymes in the cow to break down naturally, so that the meat is more tender and flavorful. Then the sides of beef are cut up into the recognizable pieces of meat you see in the supermarket. Then they are packaged and sent out! Some plants dye their meat to give it more even color, and inject flavor-enhancers into it to make it more yummy.

Answer 2

They do age beef. And, I do prefer it that way. In Europe the beef they sell is less than 2 days old. The European variety just tastes like wild game.

After skinning it hangs by the half or quarter beef in refrigerated storage usually 3 weeks to 4. Then it's processed down the assembly line.

Answer 3

See links.

Answer 4

Beef is aged but in a meat locker (fridge). Remember the hanging sides of beef in the meat locker in the first Rocky movie?? Where he is talking to Paulie and hitting them with his fist? Otherwise they are corralled and shot at close range and then hauled upside down on a hook off the floor where they 'bleed' them, know what I mean?

Answer 5

I don't like to think of the whole slaughterhouse process, but I can tell you that beef IS aged. I think that the best beef is aged for around 21 days.

Answer 6

To get the finished product looking nice and fresh, as in red, a lot of grocers use a packing process of packing the meat in carbon monoxide vaccum and then wrapping in that vaccum. It keeps it red for about twice as long as it is good to eat, (after spoilage). Think about That, before you decide on a nice, fresh looking piece of beef.

Answer 7

i do, we skin deer and hogs for meat all the time.
first the animal is killed then you hang it up from its back legs you cut it open from the stomach and clean out all the guts then you take a fillay knife and cut out the meat on the back bones sholders and hind quarters you wrap the fresh cut meat in paper (or put it in bags what evers on hand) then put it in the frezzer for a few days.

Answer 8

Cow, peacefully eating grass. Sudden death. Blood and guts everywhere! Cellophane wrap. Barbeque!

Answer 9

THEY PUT CHAINS AROUND IT'S BACK LEGS, JERK IT UP IN THE AIR AND SLIT IT'S THROAT! THEN THEY CUT IT INTO SECTIONS. I THINK IT'S A VERY CRULE WAY TO MAKE OUR MEAT! THERE HAS GOT TO BE A BETTER WAY! THINK HOW SCARED THOSE COWS ARE WAITING IN LINE TO GET THEIR THROAT CUT! THINK ABOUT HOW IT MUST SMELL! ggROSS!!!

Answer 10

yeah the carcass's usually sit couple days in freezers to age them.