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Kansas | Ideally most hang a carcass for 14 days at 33 degrees farenheit. Aging improves the tenderness mostly. Has nothing to do with flavor unless you let it hang for a very very long time and the meat will rot off the hook then and I imagine there might be a taste issue at that point, but that is an overdramatic situation.
I have a friend that likes his hanging for 21. I cant' see that it really makes a difference but what is one week if your doing it yourself. General rule of thumb in the industry is 14 days.
Have you had old cow meat before Jim? More than likely the meat itself is going to taste differently from a steer through the lot and you will also notice that the meat hanging doesn't "Set" quite right compared to a younger steer or heifer carcass.
Also, if you see yellowing of the fat, that is par for the course as well. Obviously it will not kill a guy as many as I helped slaughter for people over the years but personally I prefer a little better quality meat.
HTH's.
Rich | |
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Aging grass fed beef
