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In Reply to: Re: Profession - fun poll.. posted by csc bbq team on January 17, 2008 at 12:09:41:
Scotty..you will usually have a 24-48hr chill on a carcass before it is processed. Fresh unchilled meat is not the easiest to handle for one and ince you get the carcass chilled you can better read the marbling to judge the grade.
Darin