Aging Never “Age” Pork. Instead freeze it as soon as possible after
chilling. Only good quality Beef and Lamb should be “Aged” before cutting for storage. Low grade, lean meat will shrink excessively if “Aged.” “Aging” means holding the meat (before cutting) at 34 to 38 degrees for
seven to ten days.
Welcome to Hall’s Meat Market. We have been serving Cuyahoga and Lorain
Customers since 1929.
Hours
Monday ......................
12:00 noon
to
6:00 p.m.
Tuesday - Friday ........
9:00 a.m.
to
6:00 p.m.
Saturday ....................
9:00 a.m.
to
5:00 p.m.
Closed Sunday
Gift Card Available
Loyalty Card Available
Freezing Slow freezing is undesirable as it makes for greater
breakdown of muscle cells and subsequent greater juice losses when meat is thawed. Freeze at temperatures as far below zero as possible.
Store meat at zero or lower to prevent rapid development of rancidity.
The storage temperature should not vary; fluctuations foster dehydration.
