Hanging freshly slaughtered beef for a period of time before butchering is a time-honored tradition among homesteaders and hunters. Also known as wet aging, this process allows enzymes in the meat to break down connective tissues resulting in enhanced tenderness and flavor. But in order to reap these benefits you must hang the beef at the proper temperature. Read on to learn the ideal temperature range for hanging beef.
Why Hang Beef After Slaughter?
Before getting into the ideal temps, let’s review why hanging beef is recommended:
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It allows rigor mortis to resolve, relaxing the muscles for tenderness.
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Enzymes naturally tenderize the meat by breaking down proteins.
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Flavor compounds develop for a richer, beefier taste.
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The meat becomes more tender and easier to cut and chew.
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There is more time for the meat to cool evenly and completely.
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Cutting before chilling can impair moisture retention.
Obviously, there are some clear advantages to allowing beef to hang for 7-14 days prior to butchering and freezing. But in order to maximize the benefits, temperature control during the process is critical.
The Ideal Temperature for Hanging Beef
The optimum temperature for hanging beef is 34-37°F This provides the right balance for aging without food safety risks Here’s why this temp range is ideal
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It’s cold enough to prevent bacterial growth and spoilage.
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It allows the natural enzymes to continue breaking down tissues.
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It prevents the meat from freezing which would halt the aging process.
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The chill allows the meat to firm up for easier, cleaner cuts.
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It helps retain moisture content within the meat.
So for the best results, you need to hang the quarters in a controlled environment like a refrigerator, meat locker, or climate-controlled shed that maintains 34-37°F.
Tips for Hanging Beef at the Right Temp
Follow these tips for hanging your beef properly:
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Invest in a high-quality meat thermometer to monitor the temperature.
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Only hang beef in winter if your daytime highs stay in the 30s.
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Insulate the room where you’re hanging the meat to stabilize the temp.
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Use a room with consistent airflow to prevent pockets of heat.
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If needed, use a window AC unit to control temps above 37°F.
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Don’t rely on subjective feel to judge if it’s cold enough. Verify with a thermometer.
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Check the temp at multiple locations to ensure it’s even throughout.
Signs the Temperature is Too High
It’s important to stay vigilant for signs that the hanging temperature is not ideal:
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Meat begins to smell unpleasant.
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You see excessive moisture on the surface.
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Meat appears very dark or discolored.
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Feel slippery slime on the cut edges.
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Notice mold or bacterial growth on the exterior.
Any of these are indications that spoilage is occurring and the temperature needs to drop into the ideal 34-37°F range for hanging meat.
What if It Gets Too Cold?
On the other end of the spectrum, temps that are too cold are problematic as well. If the beef hangs below 30°F, the aging process dramatically slows down. And once it hits 28°F or below, the meat can start to freeze which stops aging completely.
Signs the temperature is too cold for optimal hanging include:
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Meat feels very firm or solid.
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Frost build up on the surface.
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Discoloration from freezer burn.
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No change in tenderness after normal hanging time.
Final Tips for Proper Hanging Temps
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Carcass size impacts chilling rate – small ones chill faster.
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Quarters and halves chill more slowly than whole carcasses.
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Bone-in cuts retain temperature more evenly than deboned.
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Colder ambient temps require better insulation for hanging.
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Monitor the room’s temp, not just the meat’s internal temp.
The Takeaway on Temps
Temperature is arguably the most critical factor when it comes to maximizing the benefits of hanging beef after slaughter. For ideal aging, flavors, and food safety, target 34-37°F. Invest in a good thermometer and frequently check the environment and the meat. Adjust as needed to stay in this ideal range. Proper temperature control results in delicious, tender beef that your family will love.
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?
Why is beef hung for 21 days?
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.
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 elk meat be hung?
If you’re thinking about hanging your deer or elk meat in order to age it, the first and most important consideration should be the average temperature. The ideal meat hanging temperature range that should be maintained should fall somewhere between 33 and 40 degrees.
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.