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Old 11-05-2016, 08:01 AM
  #22  
MidwestMatthew
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Join Date: Oct 2016
Posts: 14
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I have heard (don't know if it's true) that quartering or cutting up a carcass before rigor mortis has passed can lead to tough meat.

Anecdotally, I have little experience with butchering animals, but the couple of times I did butcher before rigor had set in the meat was tougher than the times I waited until after rigor had passed.
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