Bob H in NH

I TIGHTLY wrap the meat with saran wrap, then wrap that with butchers paper and seal all the seams with tape. Haven't had any go bad, but it also gets eaten within a year.

I use to be very picky removing all the white when butchering, now I am not so picking, I take out the big chunks of it, but now I just clean it up before cooking, makes the butchering go faster and takes only a minute or two before tossing the steaks on the grill!

--Bob