As a beef producer, you likely know that hanging beef carcasses in coolers allows time for the natural enzymatic and biochemical processes that enhance tenderness, juiciness, and flavor But what exactly is the best temperature for aging beef? This important decision can impact the quality of your final product In this article, we’ll examine the key factors in determining the optimal cooler temperature for hanging beef.
Why Hang Beef?
After slaughter, beef carcasses are typically hung in refrigerated coolers prior to fabricating into primal and subprimal cuts. This aging period allows natural enzymes in the meat to break down connective tissues. Collagen and elastin are softened, resulting in more tender beef. At the same time, moisture is reabsorbed from within the meat and surrounding areas This keeps the beef juicy and flavorful.
Depending on the specific aging process used, beef may hang from 7 up to 60 days. While extra time allows more enzymatic tenderization, it also means additional weight loss and chance for surface drying or discoloration. Most processors aim for 10-14 days of aging as ideal.
Cooler Temperature Recommendations
There is no single regulatory temperature for aging beef. But industry standards and food safety guidelines provide a recommended range. According to experts at the University of Nebraska-Lincoln, most processors use 34-38°F for chilling carcass beef. This aligns with USDA regulations stating meat must be kept at 40°F or below to control bacterial growth.
Temperatures approaching the freezing point of beef, about 28°F, are not advisable. This slows the natural aging process that requires enzyme activity. Freezing may also damage muscle fibers. On the other end, temperatures above 40°F allow more rapid microbe multiplication and chance of spoilage. So 34-38°F hits the sweet spot between maximizing tenderization while minimizing weight loss and food safety risks.
Ideal Cooler Conditions for Hanging Beef
In addition to temperature, humidity is an important consideration in beef aging cooler conditions. Humidity directly impacts moisture loss from the carcass surface. The cooler relative humidity should be kept in the range of 85-95%. Below this, excessive drying and shrink loss can occur. But humidity levels approaching 100% increase chances for surface mold growth.
Proper airflow must be maintained as well. Still air allows condensation build up. Effective coolers have circulating fans and ventilation to prevent wet spots. Air circulation also ensures consistent temperatures throughout the cooler space.
It’s critical to monitor and record both temperature and humidity daily. Any spikes above 40°F or drops in humidity need to be addressed right away. Strict adherence to your HACCP plan is essential.
Factors Impacting Aging Time Requirements
The ideal aging time is influenced by multiple factors:
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Breed – Beef from dairy-type animals may need more time to tenderize due to differences in collagen composition compared to beef-type animals.
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Animal age – Beef from mature animals generally requires more aging time than young stock. Older muscle tissue has more connective tissue.
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Muscle type – Tougher muscles like chuck and round benefit more from extended aging than naturally tender loin and rib cuts.
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End use – Cuts destined for moist cooking methods like braising don’t require as much aging time versus steaks meant for grilling.
Taking these elements into account, most beef is aged 10-14 days. However, aging up to 21 days is common for exports or premium branded beef programs.Ultimately processors must evaluate the increased gains in tenderness against extended inventory holding costs and yield loss.
Monitoring Aging Progress
Skilled meat scientists can assess beef aging progress using objective tenderization measures. These include:
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Warner-Bratzler shear force – This machine mimics the cutting action of a knife to quantify meat tenderness. Lower scores indicate more tender beef.
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Collagen mapping – Tracking changes in heat-soluble collagen directly measures the enzymatic breakdown of connective tissue.
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Protein degradation – Examining the muscle proteins broken down during aging provides insight on tenderization activity.
While such technical testing is useful, processors also rely on subjective evaluation by experienced experts. Simple poke-and-peek testing of the beef surface gives a good indication of aging advancement. Beef that easily gives way under gentle pressure with a finger is showing good tenderization development.
Safety Considerations for Extended Aging
Most food safety experts agree that aging beef for 21 days or less should not pose safety concerns. However, longer aging times may increase microbial risks. Some tips for safe extended aging include:
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Start with high quality beef from healthy animals following established humane harvesting procedures.
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Ensure beef carcass surfaces remain clean through rigorous sanitation protocols.
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Maintain strict temperature and humidity monitoring as described above.
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Consider applying anti-microbial interventions such as cetylpyridinium chloride or peroxyacetic acid to provide added surface protection.
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Test final beef products to validate control of pathogens like E. coli, Salmonella, and Listeria.
With proper aging cooler conditions and HACCP procedures, the tenderness benefits of extended beef hanging can safely be achieved.
Aging beef in chilled coolers allows the natural tenderization processes to develop fully. For optimal quality results, temperatures of 34-38°F are widely recommended during the 10-21 day aging period typical for most processors. Properly monitoring humidity, airflow, and sanitation parameters also ensures production of tender, juicy, and flavorful beef. With attention to all the aging details, you can deliver the positive eating experience beef lovers expect.
Home Slaughtering and Processing of Beef Reviewed September 2017
Maurice A. Alexander Department of Animal Sciences
William C. Stringer and Harold B. Hedrick Department of Food Science and Nutrition
A beef animal selected for slaughter should be healthy and in thrifty condition. Keep the animal off feed 24 hours before slaughter, but provide free access to water.
Don’t run or excite the animal before killing it, as this could make it bleed poorly and make the body look bloody.
The weather, especially expected temperatures the few days following slaughter, is extremely important. Night temperatures should be 32 degrees Fahrenheit or lower for the carcass to chill properly without refrigeration.
The meat will spoil if improperly chilled and stored during warm weather. Also, when it’s very cold outside, a clear cover should be put over the meat to keep it from freezing.
Slaughter should be done in a dry, clean, dust-free area. A well-drained grassy area is recommended.
Take precautions during slaughter, chilling and processing to keep the carcass and cuts clean and free from contamination. Use clean equipment, keep hands clean, wear clean clothing and keep work and storage areas clean.
The carcass can be chilled without refrigeration by hanging it in a dry, clean building. Freedom from odors or contamination is essential.
Most meat spoilage and off-odors and flavors can be attributed to one or more of the following causes:
- Improper chilling of the carcass. Inside the round and other thick parts, the temperature should drop to 40 to 45 degrees Fahrenheit within 24 hours of being killed.
- Adsorption of off-odors. The body will take in any smell that is present when it is chilled in a room that smells like manure, gasoline, paint, or musty air.
- Poor sanitation during slaughter, chilling and processing. This contamination with microorganisms causes off-odors, off flavors and spoilage.
- Improper freezing and storage of frozen meat. Food that comes in a package should be frozen quickly and kept at 0 to 6 degrees Fahrenheit. Home freezers aren’t meant to quickly freeze large amounts of meat; they’re meant to store already-frozen foods. You can successfully freeze small amounts of meat at home, preferably less than 25 pounds, by leaving at least an inch of space between each package.
The minimum required items of equipment for home slaughtering are as follows.
- Stunning device such as 22 caliber rifle
- Lift with a block and tackle chain hoist or a tractor that has a hydraulic lift
- Beef spreader (a single-trunk tree with hooks on both ends and a ring in the middle will do)
- 6-inch boning knife and 8-inch butcher knife
- 10- to 12-inch steel
- 24- to 26-inch hand meat saw
- Enough pans or buckets for edible meat
- Adequate supply of clean, cold water.
How to bleed animal
As soon as the animal is down, bleed it without delay. Stand behind the animal and cut through the hide with the sharp skinning knife in the middle of the dewlap, right in front of the breastbone.
Hold the knife so that the point faces the back of the animal. Next, slide the knife under the animal’s breastbone and cut toward the backbone. This will cut the arteries that cross just beneath the point of the breastbone.
Be careful not to stick too deep into the chest cavity. Cut straight with the backbone. Pump the foreleg back and forth a few times to help bleeding.
What temperature and humidity are required in the meat Aging Room?
FAQ
What is the best temperature for hanging meat?
How long should beef hang before butchering?
How cold does it have to be to hang a cow?
What is the cool room temperature for hanging meat?
How long do you hang beef?
Hanging meat is the process of ageing. It means you are holding the meat in temperatures between 32 and 34 degrees Fahrenheit for a determined amount of days. The time varies slightly for individual cattle breeds, sizes and ages but a general rule of thumb is to hang beef for 7-14 days. This allows time for the internal temperature to cool.
Should you hang beef quarters before butchering?
This is a common question many people ask when they begin butchering. It’s common because there are different times allowed for different situations when it comes to hanging beef quarters. Hanging meat is the process of ageing. It means you are holding the meat in temperatures between 32 and 34 degrees Fahrenheit for a determined amount of days.
What temperature is game meat hung?
Traditionally, game meat was hung until “high” or “gamey”, that is, approaching a state of decomposition. For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%.
How long does it take to hang meat?
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. Up to 10–15% of the water content may evaporate.