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The term "aging" is often used these days with regards to the tenderising of meat. People used the word hung instead, but I guess aging sounds more appealing.
The word hung derived from the fact the meat would be hung using a meat hook in a cool refrigerated space with good air circulation. This process allows the natural enzymes in the meat to break down and improve how tender the meat is.
Often you will see steaks labelled in a supermarket as "aged for 21 days".
Wiki User
∙ 8y ago
Wiki User
∙ 15y agoIt means you let the meat hang while the enzymes break down the muscle fibers. It improves the taste, texture and makes the meat more tender.
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