Haven’t had the pleasure in many years but am part of a beef cooperative. Hoping to get 20-24 days of hang time.
It looks like there is a nice layer of fat on the carcasses. If you have a nice cold storage place, you should be able to get more than 20-24 days. We routinely hang our carcasses for 30-40 days. either way- enjoy.
Ah for the good old days. Before the proliferation of kosher butchers, my mother used to order a quarter of a cow back in the 1950s, have it cut up, and then bring it home and kosher it herself, which meant to soak it in salt. It never looked like that, but on the other hand, she used to pick it up from my uncle Nathan the butcher in Brooklyn.