Hanging beef after slaughter is an essential step in the butchering process. It helps tenderize the meat and develop flavor. However, proper temperature control is critical during this phase. If not done correctly, you risk spoilage and food safety issues. In this comprehensive guide, we’ll cover everything you need to know about hanging beef, with a focus on the ideal temperature range.
Why Hang Beef After Slaughter?
After slaughter beef goes through a process called rigor mortis. This is when the muscles stiffen due to changes on a cellular level. Enzymes called calpains and cathepsins break down proteins in the muscle fibers, essentially tenderizing the meat. This process takes time, which is why beef is hung for a period after slaughter.
Hanging allows the natural enzymes in the meat to break down connective tissues. This tenderizes the meat, resulting in a more enjoyable eating experience. It also allows subtle flavors to develop in beef through the aging process.
If beef is not aged by hanging, it would be incredibly tough. Imagine chewing on a rubber boot! The aging gives the meat a chance to become tender and palatable.
The Importance of Temperature
Temperature is the most critical factor when hanging beef. It directly impacts the aging process and food safety.
If the temperature is too warm, bacteria will proliferate rapidly, spoiling the meat. Temperatures above 40°F should always be avoided.
On the flip side, colder temperatures slow down the natural enzymatic reactions. Aging happens most efficiently between 32-38°F. Below 28°F, the enzymes essentially stop working.
The ideal temperature for hanging beef is 32-38°F. This provides the perfect conditions for enzymatic breakdown while preventing spoilage. Controlling the temperature within this range results in safe, delicious, tender meat.
How Long to Hang Beef
The length of time beef should be hung depends largely on the desired end use. Here are some general guidelines:
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Ground beef – Hang for 2 days at minimum. Since the meat will be completely ground, aging is not necessary. The focus is just on cooling and food safety.
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Steaks and roasts – Hang for 7-14 days. This allows for sufficient enzymatic breakdown to tenderize the meat. Aim for the middle of that range at 10-12 days for optimum quality.
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Extra tender cuts – Hang for up to 28 days. Areas with heavy marbling and fat cover, like the rib and loin, benefit from extended hanging. Go past 14 days if you want extremely tender, flavorful steaks.
Keep in mind that the warmer the temperature, the faster the aging occurs. If holding at 28-32°F, 7 days may be plenty. But if chilling at 34-38°F, extend closer to 14 days for the same effect. Monitor the meat and adjust hang time accordingly.
Where to Hang Beef
Ideally, beef should be hung in a dedicated meat cooler. Home walk-in coolers provide the most control over temperature and humidity. A thermometer and hygrometer can help monitor conditions.
If a meat cooler is not available, focus on finding a space that maintains 32-38°F temperatures. Options include:
- Garage or shed
- Root cellar
- Unheated basement
- Back porch
The space should have ample airflow to prevent moisture buildup but avoid direct drafts on the meat. Excess light can also cause fat oxidation, so minimal lighting is best.
Monitor the temperature with a thermometer. Make adjustments as needed, such as adding a space heater or chilling coils. Stability at your target temp is key.
How to Hang Beef Cuts
Beef is typically hung by quarters after slaughter. Each quarter weighs 100-150 lbs, so you’ll need robust hooks and racks. Space the quarters at least 6 inches apart for air circulation.
Primals can also be hung individually. Cryovac wrapped cuts from large packing plants are designed to be hung. Open them up, rinse off the packing bloom, and hang tenderloin, ribeyes, etc.
For Jakesteenth, small cradles work well. Build them from 2x4s or metal tubing to hold cuts like sirloins and briskets. Avoid piercing the meat – hang by tying with butcher’s twine.
No matter the size, keep these tips in mind:
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Hang fat side up to protect the meat.
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Trim off ragged edges and bone dust before hanging.
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Tie with twine to fasten loose joints like the chuck eye roll.
Proper hanging helps the meat age evenly from all sides. Follow cut sheets to fabricate primals after the aging period.
Monitoring Hanging Beef
Keep an eye on hanging beef daily, especially larger quarters. Signs of spoilage include:
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Off odors – sourness, ammonia smells
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Slime formation – sliminess on surfaces
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Discoloration – greenish mold, black spots
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Desiccation – excessive drying of exterior
Minor white mold growth is normal. Trim any problem areas as you process the aged meat.
The core temperature of thicker cuts should reach 40°F within 24 hours. Check with a meat thermometer to ensure proper chilling. Adjust the cooler if needed.
With the ideal hanging temperature, beef will tenderize beautifully. Resist any urge to rush the aging time. Patience will be rewarded with the most lip-smacking steaks and roasts!
A Butcher’s Take on Hanging Beef
I chatted with James, a 4th generation master butcher, to get his insights on hanging beef. Here are his tips:
“I like to age bone-in subprimals, not whole quarters. Smaller cuts chill faster with more surface area exposed. I shoot for 14 days on most subprimals, up to 21 days for special clients. Any longer than that, the detriments start to outweigh the benefits.
My sweet spot is 34°F with about 70% humidity. I use a commercial desiccant dehumidifier to remove moisture. Too high humidity causes mold and bacteria growth. Any lower than 30% and the cuts will dry out.
I check my products twice a day, rotating inventory and trimming problem areas. Aging is a science – small lapses in temperature or sanitation can ruin a whole batch. Staying diligent prevents a big loss of time and money.”
Key Takeaways on Hanging Temperature
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Ideal temp is 32-38°F during hanging. Enzymes work fastest at 34-36°F.
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Colder than 28°F greatly slows tenderization. Warmer than 40°F risks bacterial growth.
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Monitor temperature daily with a thermometer. Adjust as needed.
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Age beef for 7-28 days depending on desired tenderness. Ground beef hangs for just 2 days.
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Humidity of 60-75% prevents excessive drying without mold growth.
Follow these guidelines for delicious, safe home-butchered beef. Let science work its magic during the hanging time for melt-in-your-mouth steaks! With the right temperature, you’ll be rewarded with amazing beef far better than any store could provide.
What temperature and humidity are required in the meat Aging Room?
FAQ
How long do you let beef hang before butchering?
Why is beef hung for 21 days?
What happens if you don’t hang beef?
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 temperature should meat hang?
The ideal meat hanging temperature range that should be maintained should fall somewhere between 33 and 40 degrees. Food safety experts advise against storing meat above 40 degrees, at which point bacterial growth can become a problem. Next, you should have adequate air flow around the meat while it’s hanging.
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%.