TIL my old way of hanging beef sides was stressing the hip joint

I switched to a double gambrel setup after seeing a demo in Kansas City, and it's way faster with less strain on the meat. Anyone else tweak their hanging method recently?

2 comments

2 Comments

holly25611d ago

So a double gambrel, huh? What's the actual time difference you're seeing on a full side?

the_ben11d ago

Honestly, holly256, it's a bit embarrassing. My last full side took me almost four hours. The second gambrel adds a ton of steps. You're basically doing the whole skinning and quartering process twice on the same animal. Saves maybe twenty minutes of awkward knife work later, but costs you an hour up front.