Learned something wild about beef aging from a retired butcher last week

Guy came into my store and we got talking about hanging times. He said most places only hang beef for 14 days but the old school shops used to go 28 days minimum for the best flavor. Makes me wonder if we're losing quality just to move product faster. Anyone here ever try a proper 28 day hang on a hindquarter?

2 comments

2 Comments

jesse_williams6226d ago

Ngl the 28 day hang is a whole different ballgame. I've had a few pieces from a local guy who does exactly that and the difference in tenderness and that deep beefy taste is night and day. Most places rush it because they need the turnover, but you can really tell when it's been given that extra time. If you can find a shop that still does it, grab a steak from there and you'll never want the 14 day stuff again.

the_mila25d agoMost Upvoted

Whole different ballgame" is RIGHT @jesse_williams62. My uncle used to hang deer meat in his garage for like a month and the smell alone would make you question life choices but the meat was INCREDIBLE.