Meat hanging: Difference between revisions

[[File:Meat hanging in cooler room-01.jpg|thumb|250px]]

Meat '''hanging''' is a [[Culinary art|culinary process]], commonly used in [[beef aging]], that improves the flavor of meats by allowing the natural [[enzyme]]s in the meat to break down the tissue through dry aging. The process also allows the water in the meat to evaporate, thus concentrating the flavor.

==History==

All meat was hung and dry aged from the 1950s up to the early 1960s because [[butcher]]s had discovered that their beef was more tender and flavorful than the meat that was eaten immediately after its preparation.<ref name="goodcooking" /> However, in the 1960s, a combination of meat hanging’s expense and the new process of wet-aging caused meat hanging to almost stop entirely. Meat hanging experienced a surge of popularity in the 1980s though, and dry aged beef continues to be sold in high-end restaurants around the world.<ref name="winnmeat" />

==Process==

The process of meat hanging involves hanging the meat (usually beef) in a controlled environment. The meat hanging room must be temperature controlled from between 33 to 37 degrees Fahrenheit (1-3 degrees Celsius). It is such a small window in temperature because the meat will spoil if the room is too hot and the process of dry aging stops if the water in the meat freezes. Furthermore, due to the water needing to slowly evaporate the room must be kept to a [[humidity]] of around 85. Also, to prevent [[bacteria]] developing on the meat, the room must be kept well ventilated. The meat must be furthermore checked on in regular intervals to ensure that the meat does not spoil and the process is working correctly.<ref name="about.com" />

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 [[oxygen]] that is in the proteins of the blood. This normal biological process creates a chemical by-product known as [[lactic acid]]. Since the blood is no longer being circulated through the body, the [[lactic acid]] starts to break down the muscle and connective tissues around it.<ref name="goodcooking" />

The process takes, at a minimum, eleven days. At this point, the meat will noticeably taste better. However, the longer the meat is hung, the better the flavor will be. This length of time also results in a greater chance that the meat will spoil. Therefore, most companies will only hang meat for 20–30 days.<ref name="about.com" /> Furthermore, dry aged meat will shrink, as much of the water has been evaporated. This loss of mass causes the meat to shrink 10-15% in size.<ref name ="goodcooking" />

Beef’s appearance changes through the dry aging process. The meat will change color from red to purple and will be much firmer than fresh meat.<ref name="goodcooking" />

==Popularity==

Meat hanging has lost popularity due to its expense. Since the process requires a large room with specific environmental needs as well as constant attention, the price per pound of hung meat is substantial. Furthermore the price of hung meat is compounded because of the high chance of the meat spoiling.<ref name="winnmeat" /> Therefore, wet-aged beef is more commonly seen in grocery stores, as dry aged beef is 15-25% more expensive per pound.<ref name="goodcooking" />

<ref name="winnmeat">{{ cite web | title = What is Dry Aging? | url = http://www.winnmeat.com/dryaging.shtml | date = February 2011 | publisher = Winn Meat Company }}</ref>

{{Meat}}