Aging Beef

[Jac]

Came across this article very interesting about what he says about grass fed animals

http://www.theatlantic.com/health/archi ... ted/60577/

[ShaunP]

We hang for 28days and have done longer due to a butchers miscalculation with his diary and always been pleased with the result. So I think we will stick with what is working.

[Rob R]

Aging beef is a modern day con IMO - the key word is refrigeration - it's no more traditional than the modern cold box. We hang beef from 10 to 21 days, largely for convenience beyond 10. I once ran a taste test among customers between 2 & 3 week aged beef steers, slaughtered together on the same day, and asked customers to comment on which was the better, the comments were evenly split so from that day forward I've given up wondering if I'd be better spending more on hanging longer.

Some of the best beef I ever had was a home kill animal that was hung in a shed for a mild week, during which time it started to turn green and had an interesting fruity aroma. I don't think it could have been any more tender before it started to liquidise. It was good, but only because I knew it, if you'd received that as a customer you'd have asked for your money back.

From my science background perspective the bacteria and enzymes reproduce and work more slowly in a cold carcass, but the beneficial bacteria are no different to the harmful ones in this respect. It's controlled rotting, which may be a science/artform in itself but, in my view, no more beneficial to the recipient than the emotion it conjures up inside them.

[Louisa Gidney]

Going back in time, medieval towns had ordinances that beef had to be sold within 3 days of killing or it was deemed unfit for human consumption. As Rob says, refrigeration is the key. Back in the 90's my butcher used to hang for 10 days. After the Farmers' Markets took off, he increased to 3 weeks and the costs went up accordingly. No-one ever griped about 10 day hung beef.