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How long to hang beef for best taste?

Updated: 11/7/2022
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12y ago

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At least 21 and upto to 28 days in the is recommended hanging time to develop flavour and tenderness.

Close,but you need to look at this in depth. 11 days and under you will not see much difference i tenderness of the meat. after3 weeks you will see a marked improvement in tenderness,and after this time you will start to experience a 12-17% weight loss due to loss of moisture.This concentrates the flavour markedly. Two points though- the meat needs to be marbled or heavy with fat throughout the meat to offset the moisture loss and the Temperature needs to be just above freezing.Too low a temp and the meat freezes,too high and it spoils.

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