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Farmall & IHC Tractors Discussion Forum
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Aging beef and h 4th gear

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dave from MN

09-21-2005 14:17:16




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Off topic a little. I am bringing in 2 purchased feedout angus steers. I have been told have the locker age them 12-14 days for the best beef. Is this true. Had 2 hereferd heifers hang for 12 days last time. they were good but does it really m,ake the difference. Paying $.84/lb live weight. Corn fed( not fat) black angus.Also the ol 46 "H" 4th gear pops out all the time. How much of a project is it to replace what looks like is the 4th/5th slider. Looking in gthe gear looks like it wasnt going in all the way and is all rounded off on the side that meshes with another . ALL other gears arent a problem. Any advice on either subject.

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Aces

09-22-2005 06:31:27




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
Dave as for the beef the animal needs to be on full carn for 60 days, then slaughter let hang just long enuogh to cool cut up and freeze. Just got 260 pounds done that way very good.



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Galen

09-22-2005 10:19:27




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 Re: Aging beef and h 4th gear in reply to Aces, 09-22-2005 06:31:27  
Yup - just let it cool down to ambient air temp - then cut it. We go from hoof to freezer in about 6 hours. You'd be suprised how much better it tastes. I've seen some guys hang a deer for a week and you can smell/see it rotting. Cows are the same way - that AGED flavor you taste is actually the meat rotting. 'Course, this is just my crumbled opinion!



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Peabody

09-21-2005 20:39:34




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
Cooled aging is nothing more than a controlled drying and rotting process. It intensifies flavor, tenderizes the meat, and I'm all for it. At least a week in a cold, ventilated environment (two weeks is better) for red meat is desirable. That includes non-eviserated fowl (not-gutted birds). If you allow, say, whole doves, quail and/or pheasants to sit in the frig for a week before plucking and gutting, they are smell-free and much more tender when cooked. Some will dispute me on this, I'm sure.

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John A.

09-21-2005 20:35:39




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
Dave, 21 days.....bare minimun!!!, but as Allan said 30 would be Sooooo much better. The Cold hang time just does something at the cellular level for the meat that makes it better. This is prior to to cutting. Hope this helps.
Later,
John A.



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josh H

09-21-2005 17:30:19




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
The easiest way to tell the problem on the H is take the belt pulley drive off and look down in there. You can't see real good, but with a flashlight you should be able to see, or at least feel if the gears are lined up properly, or are chewed up. Popping out of 5th is real common, 4th is less common. If you can't tell by taking off the pulley drive, the top cover has to come off. Then you can check the shifter rails and the detents. Its pretty easy to take the top cover off and take the 4th/5th slider out if you have too. If the gear that drives the slider is bad, it is a lot tougher to replace. If you get an I&T shop manual, about $30 of wrenches and can change your own oil, you can do about anything to an H. I'd take the pulley drive off and have a look. You will get a better understanding of whats in there if you can see it.

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JB2

09-21-2005 16:46:20




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
Hi Dave, re aging beef, follow the following link and read U of M study:>Link

Away>Link back when we were allowed to slaughter our own beef in the barn yard, we found the slaughter process had a lot to do with the tenderness of the beef. If the animal was agitated or frightend at the time of slaughter then the beef would be tough. If the animal was content and relaxed then very tender beef.

My 2 lbs of beef
JB2

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Dick Davis

09-22-2005 02:34:07




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 Re: Aging beef and h 4th gear in reply to JB2, 09-21-2005 16:46:20  
Thanks JB2 the link was a good one thanks for the info. Dick Davis



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Galen

09-21-2005 15:30:31




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
All depends on your tastes! I don't care for aged Beef (or Deer). Kill it, cut it and cook it. The fresher it is, the better it tastes. The aging process is nothing more than the first stages of decay.



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Janicholson

09-21-2005 15:08:42




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
The slider can be replaced ___but___ if the meshing gear is worn much, it makes sense to do it right. The wear should be less than 1/5 of the tooth on the meshing gear. Any more and the gear becomes over stressed and wears out the replacement, or breaks the teeth on the meshing gear under load. Be sure to check the positioning of the gear with the fork, and that the detent ball/spring/and notch in the 4-5 rail are not dammaged or worn. Good luck
JimN

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Allan in NE

09-21-2005 15:07:02




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
Not less than two weeks; a month would be better.

Your cutter can make or break a beef.

Allan



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IaGary

09-21-2005 14:23:41




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 Re: Aging beef and h 4th gear in reply to dave from MN, 09-21-2005 14:17:16  
Longer hangtime does make for better beef some lockers don't like to because of cooler space.



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