What should I be aware of, when in contact with meat and meat transportation?
Whenever in contact with meat wear protective gloves and take meticulous care that your meat supplier complies with all hygiene guidelines. In addition, the cold chain must not be interrupted and the meat must be fresh (up to 5 days after slaughter in the DRY AGER).
Category:
Meat and the right aging period
You may be interested in:
Dry Ager goodness, delivered fortnightly.
Join the meat press
