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Message Subject Do You Raise Your Own Beef? I have a Question...
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Was it aged?


Yes. It was butchered properly, aged properly, cut and wrapped properly.

I noticed the funk as I cut up the liver right after the butcher gave it to me on the premises, a good healthy liver, but that wierd smell.

It smelled a lot like the lamb used to, now I am wondering if the lamb was strong tasting because of the same funk...hard to tell as lamb tends to be strong anyway.
 Quoting: czygyny

I would butcher a lamb at home to rule out butcher vs. plant. A lamb is much smaller and pretty easy to do at home.
If you do a beef at home, you are better off inviting some neighbors to help out, and offering them the opportunity to buy some at a really good price unless you have a very large family.

I have noticed that our animals taste different when they are butchered in different places..you may want to check out a local farmer's market and see where most of the people selling meat go.
 
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