Meat hanging
process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging
Meat hanging is the culinary process of dry-aging meat to develop its flavor and tenderness.
It is applied both to beef and to game.
Hanging game
Traditionally, game meat was hung until "high" or "gamey", that is, approaching a state of decomposition.
Dry-aging beef
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%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on regularly.
Meat hanging allows processes to continue in the meat that would normally cease in dead animals. For example, the muscles in the meat continue to use the hemoglobin that is stored in the soft tissue of the animal. This normal biological process creates lactic acid.
“Meat hanging” enters the record as process that improves the flavor of meats by allowing the natural enzymes in the meat to break down the tissue through dry aging. Crown Archives preserves that source wording while asking what Meat, hanging and process can confirm, complicate or overturn.
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