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[Clansgian AT wmconnect.com]

> >Any thoughts? Is
> aging going to make a difference on meat that gets canned anyway?
> 

If the meat freezes on the carcass that same day you killed it, it won't harm 
the meat but it won't be the same quality as if it had aged two or three days 
unfrozen.

It will make a difference even if you can it.  The quality of the meat 
doesn't improve with canning.  If the meat is a bit tough (what happens if 
you don't 
age it), it will still be a bit tough when it's canned, tougher at least than 
if it had aged beforehand.

At the very least you would want rigor to come and go.


James