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Old 08-11-2006, 08:49 AM   #1
Executive Chef
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Join Date: Apr 2005
Location: Northern New Mexico
Posts: 4,911
Aging beef question

I had a long chat this morning with the Dexter owner as I helped him raid the last of my sweet corn crop. He said the beefs would be slaughtered on Monday and hang for one week. Although he is investigating having them hung for a longer period of time, say three weeks. The Dexters are grass fed, supplemented with good quality hay and a respectable amount of grain, they are in a large pasture. Would it help the quality of this meat to be hung longer than one week? Thanks for any comments!


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Old 08-11-2006, 10:40 AM   #2
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Join Date: Jul 2006
Location: Mackay Queensland Australia
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Sounds to me that they should be quality beef in the first instance, but yes, three weeks is fine making sure the temp is at 4C or below. I wet age my beef cuts for at least a month after purchasing them.
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