Hanging beef is an essential step for tenderizing and enhancing flavor through dry aging. When done correctly, hanging beef at home results in intensely flavored, tender meat perfect for steaks or roasts. This process requires specific temperatures, humidity levels and ventilation to prevent spoilage.
Follow this guide to learn how to properly hang beef sides, primals or quarters in your own refrigerator or dry aging chamber. We’ll cover equipment, prep, optimal conditions and timeline to help you achieve expertly aged beef with an incredible crust and complex taste right at home.
Equipment Needed
To hang beef you’ll need
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Meat hooks, chains and gambrels for hanging. Stainless steel won’t corrode.
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Butcher paper or cheesecloth to wrap exposed areas. Prevents drying out.
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A clean, sanitized refrigerator or chamber Consistent temp under 40°F prevents bacteria.
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Hygrometer to monitor humidity between 50-75%. Too dry causes excessive drying.
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Small fan to circulate air. Stale air can spoil meat.
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Thermometer to ensure temps stay between 34-40°F. Fluctuating temps cause spoilage.
Preparing Beef for Hanging
To start the aging process, you’ll need to prep the beef:
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Rinse beef primal or quarter with cold water. Pat dry thoroughly with paper towels.
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Trim any hair or mud. Be thorough but leave fat cap intact for protection.
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Wrap exposed lean areas with cheesecloth or butcher paper. This prevents drying out.
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Insert meat hooks, chains or gambrels through sinew or fat areas. Don’t pierce meat.
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Hang beef so air can circulate on all sides. Optimal height is around shoulder level.
Creating the Right Aging Environment
Proper temperature, humidity and air flow are key for aging beef:
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Temperature should stay between 34-40°F to prevent spoilage. Lower end of range is ideal.
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Humidity level between 50-75% prevents excessive drying while inhibiting bacteria growth.
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Use a small fan to circulate air around hanging beef. Stale air causes mold and odors.
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Keep area sanitary. Wipe down with vinegar water. Don’t cross-contaminate with other foods.
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Monitor beef daily. Signs of spoilage include odd colors, sliminess, or foul odor. Discard spoiled meat.
Aging Timeline for Tenderization
To determine optimal aging time:
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For tender cuts like rib and loin, only 1-2 weeks aging is needed.
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Tougher cuts like chuck, brisket, and round benefit from 3-5 weeks.
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Heavily exercised areas like chuck and round can age 6+ weeks for ultimate tenderness.
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Test beef at intervals by cutting into a sample steak & checking tenderness. Adjust hang time as needed.
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Longer aging develops more flavor but watch for excessive drying or spoilage signs.
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Once aged to desired tenderness, trim any dried areas then wrap for freezer storage.
With the right setup and monitoring, you can achieve expert-level dry-aged beef at home. What tips or tricks have you discovered for hanging beef? Share your experience aging meat in the comments below!
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 stun animal
Kill the animal as humanely as possible. If a rifle is used, exercise recommendations for safe use of firearms. The bullet should land where two imaginary lines meet: one going from the right horn or edge of the poll to the left eye, and the other from the left horn or edge of the poll to the right eye.
How To Hang Meat At Home Easy
FAQ
Can you hang meat at home?
How long should beef hang after butchering?
Why is beef hung for 21 days?
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.
What is hanging beef?
Hanging beef is the breakdown of the stiff muscle resulting from rigor mortise creating tender and palatable beef. Beef slaughtered for ground beef only requires two days at the least for hanging. No aging is required.
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.
Does hanging meat make a difference?
Hunters have been hanging meat from all manner of game animals for a very long time. Under the right conditions, hanging meat does a lot to improve the texture and flavor of game. At MeatEater, we hang whole and quartered big game animals on regular basis, and we can vouch for the fact that it really does make a difference on the table.