Found out the hard way why beef hangs at 38 degrees for 14 days

I always just cut what came in and never asked questions. Then last Tuesday I got a side that was only hung for 3 days and tried to break it down anyway. The texture was rubbery, the fat wouldn't render, and my customer actually complained about chewiness. My mentor finally walked me through the cold chain logistics, and now I get why the aging room timer matters more than my knife skills. Has anyone else dealt with a supplier rushing the hang time?

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