Angus..was ok but a bit fat and the last we used the fat was a bit rancid...something like deer fat. Charolais.. Worst piece of beef we ever raised. Ended up grinding the whole thing up. Some of the best tasting beef we ever had was Holstein...believe it or not. Course we were raising from calves. Herefords were ok too. We actually got some hamburger at the IGA in Powell Wy that was the toughest hamburger I ever ate. Tough hamburger?? Sheesh!
Oh I always hung deer for a week..or longer if cold enough. Beef as long as we could hang it up to 2 weeks. We hung a holstein in the barn during some cold weather for 20 days. Most tender piece of meat we ever had. When we cut it it had very light ice crystals in the meat. Easy to cut too. When we did the hogs I sugar cured the hams. Oh man. they were good. When we killed a hog we didn't do shoats like they do now days. We killed HOGS. 390 to 450 lbs. A pork chop was more than half a plate itself. Did our own bacon , sausage and scrapple. We quit using the lard for cooking though. Momma thought it was bad for us. Course my Father in Law lived(at our house) till he was 97. Ate lard most of his life.