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Thanks for the clarification on carcass hanging time and whether that adds to “dry-age” time.
The meat is for personal use only so no need for a USDA inspector to grade. I’ll just be relying on the experience of the butcher to give me a rough estimate of how it would grade (hopefully I’ll be there to take a few pictures to get 2nd opinions), and find out whether it has the marbling characteristics to benefit from dry-aging.
The producer I got the steer from does get “high Choice” or Prime quality, but his cattle are grain finished. My steer was fed grain sometime after weaning up until early April (about 1-year old), but pasture-only since then (hence, “7 months on pasture”, or “grass-finished”). Just don’t know what kind of marbling to expect at this point. Not as much as my supplier’s grain-finished beef, but how close we shall soon find out.