I've tried searching old threads but haven't come across this exact question, but I'm curious: do any of the local (greater SLC area) meat processors/butchers let you hang a carcass without them processing it, too? I prefer doing my own butchering, but I don't have a walk in cooler to let meat hang for several days.
In the past I've processed meat within 36ish hours of harvest, but I'd like to try letting the meat age a bit. I was thinking places might hang something for you and charge a daily rate or something? I'm not sure if the space you'd take up is worth it to them, or if there are regulatory issues with that. I'll call around to a few places to ask, but I figured I'd check here as well.
In the past I've processed meat within 36ish hours of harvest, but I'd like to try letting the meat age a bit. I was thinking places might hang something for you and charge a daily rate or something? I'm not sure if the space you'd take up is worth it to them, or if there are regulatory issues with that. I'll call around to a few places to ask, but I figured I'd check here as well.