Originally Posted by Rock Chuck
[quote=Whttail_in_MT] The problem is that meat removed from the skeleton too soon will contract as it cools and that's what causes toughness.


I think thats termed "Cold Shortening" and it can happen when the carcass is cooled too quickly..

We have been taught the ideal situtation is for the carcass to naturally loose its body heat at a relatively slow rate.

Weather conditions permiting, once the carcass is gralloched and back at the larder, we will often hang outside the chiller for a few hours to let it cool naturally. Also a warm carcass going into a chiller will often "sweat" which again is best avoided..


Men of Harlech[Linked Image]