Baymule's 500 Pound Boar!

seedcorn

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Wild animals have microbes in their system to digest said meat.

Meat is all aged after slaughter-after the blood has been drained out. It needs to do through rigor process.
 

Rhodie Ranch

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My friend bagged a deer last winter. I got to watch as he parceled it out. He then hangs the carcass in the garage for a week. And its not winter here in OR like the rest of you get.

I used to view dry aging chambers. The right temps and humidity make for the most moldy icky outside but the best beef inside!!
 
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