60 days is heading down the road to rakfisk imho but with good temp and humidity control it would make for a tender if gamey steak
the "bargain"supermarket imported beef is "matured" in a plastic bag for the time it takes to ship it from botswana or wherever ,this is not a good thing for taste or texture
some cuts are best still warm and twitching ,fillet is a good one for fresh .brisket is best long hung, frozen ,thawed ,brined and boiled until tender
i recon between 14 and 21 days is about right for dexter ,woodier or damper moos take a bit longer
i recon between 14 and 21 days is about right for dexter ,woodier or damper moos take a bit longer
I think it depends more on the quality of the beef to begin with rather than how long it is hung. I have eaten beef killed on a wednesday and cut up on saturday and it was better than most of the stuff you can buy at the butchers. Perhaps if it had been hung longer it would have been even better, but I think the "well-hung" thing is just hype - like Rob says, a waste of electricity.
Shan
Joined: 13 Jan 2009 Posts: 9075 Location: South Wales
Posted: Wed May 16, 12 11:03 am Post subject:
Having had the well hung and well marbled version of beef from Westmorland farm shop - I can assure you it is not just hype.
Having had the well hung and well marbled version of beef from Westmorland farm shop - I can assure you it is not just hype.
Marbled is maybe the important bit. How long was it hung for? I bet that if it was good beef to begin with it would have tasted no different had it been hung for half as long.
salad fed beef is very different to grain/concentrate /root fed in both texture and chemistry
the breed is very important ,i have tried dexter ,kerry x galloway and highland all raised on the same salad ,they all have a different taste and texture ,
non salad beef is horrid ,full of hard fat and underused muscle
we had a steer bias this year but they are dexters so it has an upside
Having had the well hung and well marbled version of beef from Westmorland farm shop - I can assure you it is not just hype.
Marbled is maybe the important bit. How long was it hung for? I bet that if it was good beef to begin with it would have tasted no different had it been hung for half as long.
I tested it with customers once, one steer hung for two weeks, another hung for three, they were evenly split as to which was judged best.
I recently heard a butcher say that the quality of the meat was 80:20 down to rearing:butchering. I'm inclined to agree - you're not going to change three years of living development in three weeks of dead.
yep ,tis subjective as to what folk think is perfect but unless the moo was chosen for eating quality and then well fed on a good diet suitable for its type neither butchery or cooking will make it good as it can be
Exactly, good breed, good life, good death = good beef. Probably you can make bad beef a bit better by hanging it, but I am convinced that good beef doesn't need it. Problem is that people think it must be hung for <however long> before it is any good, so there is some prejudice to overcome.
It has been a very sucessful technique for refrigeration salesmen, mind.
Shane
Joined: 31 Oct 2005 Posts: 3467 Location: Doha. Is hot.
Posted: Thu May 17, 12 3:40 am Post subject:
However, wasn't the crux of the article that British beef tastes better because it's fed more grass, whereas French beef is rubbish because it is fed less?
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