So how did the 'experts' make such such a careless mistake - in a leaflet that consumers and those who organise Farmers' Markets [and EHOs?] might use for reference?  
 
The need to have two of our steers killed before they turned 30 months prompted me to contact the MLC to get the official advice on "Selling Beef [and lamb and pork] Direct to the Customer".  The leaflet they sent me contained the advice that "The shelf life of beef is determined by the method of packaging used.  If cuts are going to be displayed for sale in a farm shop then they should be maintained at temperatures below 4 C and ideally sold and consumed within 7 to 10 days of slaughter."  [My emphasis].  The leaflets on lamb and pork contained the same words. 
 
I rang the MLC man who sent me the leaflets and asked him to explain how the advice could be reconciled with the need to hang the beef.  We normally aim to have ours hung for at least three weeks, probably four weeks, before it is cut up - we also aim to hang our lamb for a least a week.  He hastily backtracked into suggestions that the 7 to 10 days meant after the hanging... 
 
So how did the 'experts' make such such a careless mistake - in a leaflet that consumers and those who organise Farmers' Markets [and EHOs?] might use for reference?  
 
I believe that the massive throughput meat factory/abattoirs that supply the supermarkets, have to rush the carcasses through because they don't have the massive hanging space that is needed.  They probably do aim to sell their meat within 7 to 10 days of slaughter.  They try to compensate by giving the carcasses electric shocks and plying them with gas - and turn out tough textured cardboard which looks bright red in the display cabinets.  Clearly the MLC intends to level the playing field for these unfortunate Supermarkets by exhorting those selling in Farmers' Markets to produce meat of equally low quality.