Food for Thought
Folks, if you are going to slaughter an animal for table meat please be sure the animal has reached a weight in which you will get a good yield; under weight beef never age well and after trimming when cutting the end result is not what you might expect. Some people have the connotation that killing a young beef or moose or deer gives you more tender meat; in some cases this is so but in most, the animal has not reached a weight in which it has marbled out or finished, as the fat cover and internal fat is why the meat is tender. The animal continues to break down connective tissue when aging but not enough after 14 days to continue to hang it. You will loose more of it to the garbage can after that although is your beef is nice and fat and it does hang longer than 14 days it's usually very good. So don't kill them to small it's a waste of a good animal.
