Meat hanging

Meat hanging is a culinary process that involves the aging of meat to develop its flavor and improve its tenderness. This process is commonly used for several types of meat, including beef, pork, and game.

Process

Meat hanging involves storing meat in a controlled, chilled environment for a certain period of time. The meat is typically hung in a cooler at a temperature just above freezing. The length of time the meat is hung depends on the type of meat and the desired flavor. For example, beef is often hung for 14 to 21 days, while game can be hung for up to two weeks.

During the hanging process, the meat undergoes a number of changes. The natural enzymes in the meat break down the muscle tissue, which results in a more tender texture. The process also allows the meat to lose moisture, which concentrates the flavor.

Benefits

The main benefit of meat hanging is the improvement in the flavor and tenderness of the meat. The process allows the natural flavors of the meat to develop, resulting in a richer, more complex taste. The breakdown of the muscle tissue also makes the meat more tender, making it easier to cook and eat.

In addition to these culinary benefits, meat hanging can also have economic benefits. By improving the quality of the meat, it can command a higher price in the market. Furthermore, the process can be used to preserve meat, extending its shelf life and reducing waste.

Risks

While meat hanging can improve the quality of meat, it also carries some risks. If not properly controlled, the process can lead to the growth of harmful bacteria, which can cause foodborne illnesses. Therefore, it is important to maintain the correct temperature and humidity levels during the hanging process.

See also

• Dry aging
• Wet aging
• Food preservation
• Charcuterie