To hold beef for longer than seven to 10 days is costly. From the standpoint of the consumer who may have beef custom processed, aging and especially excessive aging will result in considerable shrinkage and trim loss. This means considerable loss of otherwise edible product.
The process takes at a minimum eleven days. The longer the meat is hung, the better the flavor will be, but also the higher the chance that the meat will spoil . Most companies limit hanging to 20-30 days. Up to 10-15% of the water content may evaporate.
To make the drugstore fold: Place the meat in the center of the paper. Bring the two horizontal ends together and fold over until tight against the meat (at least one complete turn).. Tightly fold one end, then the other, turn each end underneath and secure with tape.
Part 1 Part 1 of 3: Readying Your Freezer for Dry Aging. Designate a separate dry aging refrigerator or freezer . To dry age your meat safely and properly, you’ll need to take steps to limit changes in temperature and humidity. Some additional ideas to pay attention too are clean your refrigerator of possible contaminants, verify the temperature in your refrigerator/freezer, or meats will absorb other strong flavors and odors.
What happens if you get short of meat before the butchering date?
You’ll just be short on marbling, which means short on juiciness and tenderness of the meat. If you have checked your steer and not liked the finish you are seeing, if you have 3-4 months left before the butchering date, you have time to adjust his ration to help him put on fat.
How long does it take to age beef in a cooler?
Aging a beef by hanging it in a cooler takes from 3–21 days depending on how much aging you want on the meat and how much fat is on the carcass. The aging process will dry the meat out, so the more fat is marbled in the meat, the longer it will tolerate aging. My dad used to hang them an average of 14 days.
Why does hanging meat make it better?
First of all, deer cannot be hung at any temperature. So, at what temperature can a deer hang?, and ii. Young deer, under two years old, do not have much collagen. Three days are enough to tenderize their meats., and iii. Preference affects everything from aging length to what temperature can a deer hang.