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.
Can beef hang too long?
(opens in new window)Aging beef Very little tenderization occurs after seven days. Longer aging may result in off flavors and odors due to microbial growth. Only carcasses with fat covering the entire outside should be aged longer than 10 days.
How long should u let a beef hang?
A: Hanging beef in a cooler (at about 38° F) for at least 10 days is recommended to improve tenderness. This process is called aging. This allows the enzymes in the meat to break down the proteins and improve eating quality. The process would also allow the development of flavors associated with the aging process.
How long should beef be hung before cutting?
Beef should be aged a few days before cutting. The amount of aging will depend on the amount of fat covering, desired flavor, and temperature. Carcasses that have only a thin fat covering should be aged three to five days; those with more fat, five to seven days.
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