Why Does Beef Have to Hang Out?

Sufficiently hung beef is particularly tender and juicy. Only the process of aging the meat after slaughter ensures that firm muscle fibers are broken down. Flavors are also formed during this time, which provide the typical meat aroma. How long beef has to hang out depends primarily on the age, sex, and cut of the slaughtered animal.

For unadulterated enjoyment, beef should be hung for at least two weeks, the meat of older animals a little longer. For calves, on the other hand, a week is usually enough. The different lengths of the meat aging process can be explained by the fact that muscle tissue that has been subjected to greater stress is firmer than muscle tissue that has only been subjected to a little stress. For example, different parts of the muscle should also hang down for different lengths.

Rigor mortis sets in in the animal immediately after slaughter, which begins to resolve after around 36 hours. This is where the meat begins to mature: the enzymes that are released ensure that muscle fiber structures dissolve and the meat becomes softer. This process breaks down amino acids, which ensures the development of the meat aroma. The process takes place at temperatures of minus one to around two degrees Celsius.