I ask my processors to hang my carcasses for 2 weeks before cutting. But these carcasses are cooled gradually and held in two coolers. The first cooler at a bit higher temp like 40 deg f for a couple days then the remainder just above freezing as described above.

60 degrees sounds dangerous.

I recently had a discussion about hanging time with a new processor I am trying. I asked him if he could go to three weeks.

His first question to me was: are these "grassfed" or "conventional" (I assumed that meant corn finished)?  Mine have been grazing corn but rather than explain that I just said "conventional".

He said they can usually hang "conventional" carcasses longer than grassfed because the conventional have a layer of fat on the outside of the carcass they can then trim away. Grassfed does not have that outer layer and they end up trimming a lot of beef away. He says a "crust" forms on the outside when aged.

Summary: it is easier to age cornfed beef longer than grassfed. He said grassfed is hard to go more than about 7-10 days. Conventional no problem to go 14 days, if heavy fat layer on the outside then can maybe go 3 weeks.

Since my "conventionals" still don't have too much of an outside fat layer we agreed to stay at 2 weeks.

But all of this aging is done under carefully controlled temperature and humidity conditions inside coolers.

FWIW. Jim at Dawn