When is the best time to chill or freeze the fresh slaughtered meat?

As a slaughter man myself,where i work here in Germany all meat is left hanging for a minimum of 2 hours in a slightly chilled corridoor,and then into the main fridges.to Freeze you must wait a minimum of 24 hours for muscles and nerves to relax.if the muscles and nerves are not relaxed ,this will tend to make the meat not as tender as what it should be!

Hope this helps you

Greetings from Germany

Hi

From living on the farm l was taught that a fresh slaughter

the meat was hung in a cool area, for 21 days which helps

to tenderize the meat. l hope this helps you

Freeze it asap...the germs & bacteria in the air can land on it, & have a feast before you get it wrapped ot frozen. Freezing kills a lot of pathogens too.

Have a meat packing place freeze your meat as soon as is it cut and it will be ready when you pick it up.

ASAP. Also the least amount of air in the package will help with freezer burn. Vacuum packaging is best.