We don't have a walk-in although I would love that! We use an extra chest freezer and we use tons of ice. We replenish the ice as necessary. So when we age the beef we put a layer of ice down, then a quarter of beef, then more ice, then more beef and we alternate layers. This last cow was so big we nearly didn't get it all in.
The four oldest children and me do all the carving up. I bone the meat off and hand the pieces to them and they cut off all the bad stuff and so forth. After we grind the beef they pack ziplock bags with 2 pounds per bag. Trish usually wraps the roasts for final freezing.
I used a cheap-o grinder for a very long time and it worked well but a year ago I upgraded to this one:
http://www.lemproducts.com/pro...
Works great but the meat does need to be half frozen or it'll gum up the plates. I think this is universal of all meat grinders.
