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this is your standard beef carcass this animal came into the slaughterhouse weighing at almost 1,300 pounds hes 1295 pounds which it caused him to throw an eight hundred and thirty pound carcass weight typically about sixty to sixty two percent of the live weight will go into the cooler and so what we have missing is obviously the hide the viscera the head and the legs this carcass has been aging about 21 days this this carcass is undergoing dry aging where we let this pain in the cooler for around 14 to 21 days to optimize tenderness in the industry typically this carcass would be fabricated within 24 to 48 hours cut into wholesale cuts primals and sub primals put in a vacuum bag put in a box and shipped to the local grocery stores and it takes approximately 20 to 25 days for that whole process to happen and so that those carcasses are those cuts undergo wet aging they age inside the vacuum package theres benefits and theres drawbacks to both methods this carcass here being dry ag
