Wet ageing question

[manxman]

As for deer and other game we say we hang it for "40 degrees celsius". If the temperature of the storage is at 8 degrees celsuis it should hang 5 days.

I took it to mean that the meat is hung and if the temp is 8 degrees then you hang it for 5 days. i.e 8 X 5 = 40.

If the temp was 4 degrees would be hung for 10 days etc ?

Most beef I get is already aged by either the butcher or the supermarket.

I like my prime beef to be dry aged although most beef seems to be wet aged nowadays, the butcher I go to dry ages his carcasses by size and fat content and it can vary anything between 18 and 30 days.

Most larger slaughterhouses don't seem to do much hanging as they are just keen on getting the animals slaughtered and out the way to make room for the next consignment!

Welcome to the forum Swedesmoker.  :)

[Swedesmoker]

Hi Tom


Yes it has to be in controlled conditions. The aspect of hygien is also important as the meat is exposed. The procedure is that when dealing with completley fresh meat the first 24 hours should be in 10 degrees celsius (for rigo mortis to release). After that 6 days at 5, or 7 days at four and so on.

This procedure has the advantage at the tendernes of the meat will be better is you can keep the muscles stretched on the animals body instead of packed and resting in a bag. Allthough there are no proves as the meat will vary in quality and the age of the animal is important. Young animals will give more tender meat (generally) but older animals will have more flavored meat.

I use beef meat to 95% wich I get from young animals (10 months) from the same producer and that gives a certain advantage allthough that will vary between the individual animals aswell.

It is an interesting theme. Some recomend the stretched unpacked quicker method while others say to tender the meat in vacuum for up to 3 months in 1-2 degrees celcius.

I cant say wich is better as i never tried the wet packed process. I just wanted to check up om the reason for it :)

Hope that explains how i has thinking.

[3rensho]

Hej,  thanks for the explanation.  I'll have to give it a try the next time I get a big piece of meat.

Tom