Re: How long wiil you age before cutting?
I have always gut, hang up, skinned, quartered, and put on ice as fast as possible. Usually within 2 hours. The backstraps and tenderloins get cut and packaged and frroze first, then the backlegs, then the front legs, then the neck and skirt. It might take up to a week to get it all done depending on what shift im having to work. But it stays packed in ice till im done.