Quote:
Originally Posted by Jaymoss
The thing is there really is not an answer for what he asked as there are to many variables
I was a butcher in my youth and worked for Baxters who were then bought out by Dewhurst (remember them?) and we worked only will sides of English beef whole pigs and Lambs. The quality was mint properly prepared and the beef hung and so on.
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I remember Baxstered and Dewhurst.
I bought 30day hung