Field notes6 min
Cowboy 101: Frequently Asked Questions, Part II
Round two of the questions - freezer space, hanging weight, dry-aging, and how a share actually works.
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Gil Yearwood
2024-03-15
Photo · Ellett Valley archives
Q. How much freezer space does a quarter take? A. About 4 cubic feet. A standard chest freezer holds a half comfortably with room for chickens.
"Q. What's hanging weight vs. take-home weight? A. Hanging weight is the carcass after slaughter, before butchering. Take-home is roughly 60-65% of that after boning and trim."
Q. How long do you dry-age? A. Fourteen to twenty-one days on the rail, depending on the cut and the season. Long enough to concentrate flavor, short enough to keep yield reasonable.
- Gil Yearwood, from the porch, Blacksburg VA
