Show maturing meat after an animal is killed tor for moat meat the carcass should be left to ripen or mature tor for some time this gives flavor to the meat th taj great packing establishments in chicago have reduced this to a system and mot meet me meats its aro are property properly ripened before being put on the market many animals are killed for or meat on the farm arm hut but alls t la principle of ripening the meat Is paid no attention to the meat being frozen at once if possible to keep it from spoiling meat bleat that has riot not been ripened la is tough and lacks flavor A butcher says that after an animal Is killed he be should be kept in a temperature pera ture of 0 f about 38 39 degrees for or ten days at least before being frozen |