SC - Butchering, Part 2, long again.

[Alderton, Philippa]

If it is detectable, I couldn't detect it.  Depending on time, I'd leave it
hang entire- less chance for bacteria to find its way to the meat. Given
insufficient time, I'd either cut it into roasts and steaks and cool it
that way, or roast the thing entire, depending on what and how I was
intending to serve. There's a lot of heat in a cow or horse or camel
carcass, and it takes a while to dissipate. It's also a lot easier to
handle the cooled carcass.

phlip at morganco.net

Never a horse that cain't be rode,
And never a rider that cain't be throwed.

- ----------
: In a message dated 3/21/98 7:29:23 PM Eastern Standard Time,
: phlip at morganco.net writes:
: 
: << while it did cool
:  faster, there was no appreciable flavor difference. >>
: 
: The above statement suggests that there is "some" detectable flavor
difference
: in the flesh. A question....If m'lady knew that she were going to be
serving
: the meat to the King; and, you had ample time, which way would you cool
the
: carcass?
: 
: Ras
:
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