Hanging beef after slaughter is an important step in the butchering process. Properly hanging beef allows enzymes in the meat to break down connective tissues, resulting in more tender cuts of meat. However, in order to get the full benefits of hanging, it’s crucial to hang the beef at the right temperature. So what’s the perfect temperature for hanging beef? Let’s take a closer look.
Why Hang Beef After Slaughter?
After an animal is slaughtered, rigor mortis sets in and the muscles stiffen This makes the meat tough and less palatable Hanging the beef allows natural enzymes in the meat to break down the tough connective tissues and muscle fibers. This process, known as wet aging or conditioning, tenderizes the meat and enhances the flavor.
If beef isn’t hung for a sufficient period of time, the meat will be chewy and tough. On the other hand, hanging it for too long can cause the meat to become overly tender and mushy. That’s why controlling the temperature is so important – it allows you to extend or shorten the hanging time as needed.
Ideal Hanging Temperature for Beef
The ideal temperature for wet aging beef is between 34°F and 38°F (1°C and 3°C). At this temperature range, the natural enzymes work steadily to break down connective tissues, while the growth of spoilage bacteria is slowed.
Here’s a more detailed look at how temperature affects the hanging process:
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Below 32°F (0°C) – At freezing temperatures, the aging process slows to a crawl. Meat hung below freezing will require significantly longer aging time to become tender.
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32°F to 34°F (0°C to 1°C) – The enzymes remain active but work more slowly at these cooler temperatures. Meat will still age but it will take longer.
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34°F to 38°F (1°C to 3°C) – This is the “sweet spot” where the enzymes work at an ideal rate to properly tenderize meat over time. Beef will age efficiently without risk of spoilage.
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38°F to 40°F (3°C to 4°C) – Enzyme activity increases but so does the risk of spoilage. Meat may need to be monitored closely at these warmer temperatures.
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Above 40°F (4°C) – Enzymes work rapidly but bacteria grow quickly as well. Meat can spoil before the aging is complete. Not recommended.
For best results, most experts recommend aging beef at 36°F to 37°F (2°C to 3°C). This allows the meat to hang for an extended time without spoiling.
Monitoring Temperature During Hanging
To get the most out of the hanging process, temperature must be maintained consistently. Here are some tips:
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Hang beef in a dedicated refrigeration unit like a high-quality cooler or meat locker. Avoid relying on makeshift solutions or weather conditions alone to control temperature.
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Use a thermometer to monitor the temperature daily. Look for thermometers designed for refrigerators/freezers to get accurate readings.
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Make sure the unit is large enough for adequate air circulation around the hung meat. Overcrowding can lead to temperature fluctuations.
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Clean the cooler thoroughly before hanging meat. Remove any other products that could impact aging.
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Check that the door seals tightly and the thermostat regulates temperature properly before hanging beef.
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Keep an eye on the humidity level. Too much humidity can cause mold or bacteria growth.
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If needed, use a portable cooling unit as backup to maintain ideal temperatures.
With the right refrigeration setup and monitoring, you can keep temperatures consistently in that 34°F to 38°F sweet spot that produces perfectly aged beef.
How Long to Hang Beef?
While temperature controls the aging rate, the hanging time determines just how tender and flavorful the meat becomes. Here are some general guidelines on hang times:
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Ground beef – Just 2-5 days of hanging improves ground meat flavor and texture. Since it will be processed into small pieces, tenderizing connective tissue isn’t as necessary.
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Steaks – For tender, well-marbled steaks, most experts recommend aging for 14-21 days. This sufficiently breaks down connective tissues.
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Roasts and tougher cuts – These cuts benefit from extended hanging time – up to 4 weeks – to become tender. The collagen breaks down more slowly.
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Dry-aged beef – Prime cuts are hung in a controlled environment for 30-60 days or longer to concentrate flavors. Moisture is allowed to evaporate from the meat’s surface.
Keep in mind that longer hang times require strict temperature control to prevent spoilage. The ideal hang time depends on the specific cut and your preferences for tenderness. Personally, I prefer steaks aged for 21-28 days but other butchers may age for shorter or longer periods.
Signs of Properly Aged Beef
When beef is aged at the right temperature for an appropriate length of time, you can expect these characteristics:
- Tender, moist, and buttery texture
- Improved, more complex flavor
- Meat has bright red color instead of purplish hue
- Connective tissue easily separates from the meat
- External fat has yellowed from white to cream color
- The bones release cleanly from the meat
- No off odors – it should have a mild beefy smell
Takeaway Tips
- For best results, age beef at 34°F – 38°F (1°C – 3°C)
- Use a dedicated refrigerator and thermometer to monitor temperature
- Allow 2-5 days for ground beef, 14-21 days for steaks, and up to 4 weeks for roasts
- Look for signs like tender texture, yellowed fat, and beefy aroma to indicate properly aged meat
Aging certainly takes patience and attention to detail but the rewards of tender, flavorful beef are well worth the effort. By understanding the ideal temperature and using proper monitoring, you can master the art of hanging beef after slaughter.
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.
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.
What temperature and humidity are required in the meat Aging Room?
FAQ
What is the best temperature to hang meat?
How long do you let beef hang before butchering?
How cold does it have to be to hang a cow?
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.
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.