AGING BEEF ?

[young gun]

A friend of my father was telling him that aging beef is an old wives tale and he butchers his after hanging three days. Is it true or is there a reason for aging(hanging) beef. I always thought it was to stretch the meat to help give those tender steaks and roasts. any info would be great

 

[sw]

Young Gun, there is even meat science reports that prove that aging beef makes it more tender and more flavorful. We hang our own for two weeks miimum, the high end meats we are selling through Montana Branded Beef goes three weeks before being delivered to customers. You can take a select carcass and age it for 2-3 weeks and it will eat similar to a choice. Now deer or elk or even very lean beef cannot age as it will dry out because there is no marbling. Or you can do what the largest retailer in the world does, buy select and standard product, don't age it, just add 10% water to make it appear to be good...............

 

[feeder]

I had to pull teeth to get our butcher to hang our beef for 14 days. He liked to cut it at 9 days. I am happier with the 14 days, meat is more tender. I just wish he would hang it a few days longer but he insists it gets too spongy and cutting becomes more difficult.

 

[Kato]

I use a home made insurance policy to make sure ours gets a full two weeks. Just to make sure it gets hung that long, I don't give them my cutting directions until they start to worry and call me.

 

[OldDog/NewTricks]

A Shroud (Cloth) socked in Salt Water helps "Whiten the Fat!