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Chilling the Carcass

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  1. Solution: Immediately chill the cleaned carcass in ice water or a refrigerator.
  2. Explanation: Rapid chilling helps prevent bacterial growth and improves meat quality and tenderness. Chill for at least a few hours, ideally overnight, before further butchering or freezing.
  3. Notes: Crucial food safety step. Ensure carcass is fully submerged or kept below 4°C (40°F).
📅 Created: 4/16/2025, 10:19:48 PM 📌 diy 🔧 Clean bucket or container, ice, water or refrigerator space