Welcome to European Tribune. It's gone a bit quiet around here these days, but it's still going.
No problem with that, meat is left to "mature" several days in cold store before sale anyway. 2-3 days for a lamb carcass, 2 weeks (or more) for a beef carcass.

Things are going to slide, slide in all directions
Won't be nothing
Nothing you can measure anymore
L. Cohen
by john_evans (john(dot)evans(dot)et(at)gmail(dot)com) on Wed Sep 4th, 2019 at 06:15:07 AM EST
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