Years ago when my 4 children were at home, we would fatten up a steer and kill and process the entire steer. We had a walk in cooler and a professional meat band saw, a professional slicer and a professional meat grinder that we picked up at an auction. I have not used any of these in years and they are in a shed, so they would require a good cleaning. I also have a hand meat saw that we used to break down the beef originally into quarters to hang in the cooler ( halves were too large for us to tote) and farther break the quarters down to managable pecies to put on the saw to slice and debone for hamburger meat. At that time we would let the beef quarters hang in the cooler for 14 to 21 days and cut any mold (which was very little) off the outside fat and then process the beef. We never went beyond 21 days due to being unsure of the effect on the hamburger meat. We stopped processing our own beef due to the large amount of roasts and hamburger vs steaks for just myself and my wife.
Ron, I am a primarily a certified public accountant doing auditing and tax work and have a farming operation also, so I am still raising cattle.
I have this mechanical meat saw available to me as well as the hand saw which is large enough to cut a full side beef in half.
I have always liked the taste of the meat around the bones. With dry aging and bone in, I thought maybe the best of both worlds. When we processed the beef our selves, we always left the bone in and cooked with bone in. This . I saw a TV program on dry aged beef Vs wet adgedand learned why the current steaks did not tast as good as the ones we raised and processed ourselves. This got me interested in dry aging just steaks and i was researching on the internet and came across drybagsteak.com.