CHILLING THE CARCASS
The surfaces of freshly slaughtered beef carcasses are contaminated with bacteria that can spoil the meat unless their growth is promptly checked. Bacterial growth can be slowed by prompt chilling and keeping the carcass at low temperatures. If the weather is suitable (28° to 35° F), the carcass or quarters can be wrapped in a sheet and hung to chill in a well-ventilated shed. Wrapping with a clean cloth will partially protect the carcass from contamination and help smooth out the fat on the outer surface.
Do not allow the carcass to freeze because freezing within 1 day after death may toughen the meat. If the carcass cannot be chilled to below 40°F on the farm, it should be transported to the local locker plant or market for chilling. Chilled beef should be aged at least 2 to 3 days to ensure that rigor is complete. There is no benefit to aging beyond 7 to 9 days. In fact, subsequent freezer storage life may be reduced by long aging periods.