Hang time

[S and D Reds]

How long do you like for a side to hang? What is the longest you would want? What is the minimum? My dad says to hang them 'til they sweat but I would like to have a day number.

[jillaroo]

Our local butcher hung them for a minimum of a week up to three weeks if he had the cooler space.

[Angus Cowman]

we let ours hang a minnimum of 14 days and we have never hung one over 28 days

[novaman]

21 days

[grannysoo]

14+ All depends on what our processor thinks. We use his experience and advice.

[mwj]

It needs a good fat cover for a long hang time. Your butcher will have the answer. I would go for a min. of 14 days if you can.

[talldog]

21 days

That's my answer !!

[farmwriter]

Any of ya'll go look at your beef while it's hanging?

[grannysoo]

Any of ya'll go look at your beef while it's hanging?

I'm guilty of doing that........

Wanted to see how much fat was on it.

[mnmtranching]

10 days for me. My fed young beef ain't none better.

[FarmGirl10]

We only hang ours for 7 days, and I haven't ever gotten any complaints. The butcher we go to says he'll hang them longer but if its not good by 7 days its not very good beef.

[mnmtranching]

It's a fact, aging beef goes way back. The best way to make tough beef more tender.
No need to age fed [choice and prime] US beef 13-16 months of age more then 10 days.
More the aging the more waste. Beef aged 2 weeks will require extra work and waste in trimming.

[ANAZAZI]

There is an easy formula, based on the difference in the process between cold and hot weather.
Beef needs to hang in 45 degrees Celsius/days; this means that if it is 45c, one day is good, 22,5c two days, 15c three days, 5c nine days, 1c fortyfive days.

To change these numbers into degrees F someone else might help?

[edrsimms]

How long do you like for a side to hang? What is the longest you would want? What is the minimum? My dad says to hang them 'til they sweat but I would like to have a day number.

Depends on the type of aging you are using????????????

Commercially and your local Kill Floor Bubba it is Wet aging under refrigerated conditions or 32- 34 degrees F with no mention of regulated RH or air velocity (17 days on Average / High - 28 days) (tenderization in the bag)

The Lost Art of Dry Aging (most people dont miss what they never had)

The traditional process not used too widely at the local Bubba plant is whole carcass refrigeration at 32 - 34 degrees F for 21 to 28 days, but with a closely monitored RH between 100% and 85% and an air velocity of 0.5 to 2.5 m/sec.
I imagine your local Joe bob is using wet aging --what a shame as you are missing out on the flavor

[talldog]

How long do you like for a side to hang? What is the longest you would want? What is the minimum? My dad says to hang them 'til they sweat but I would like to have a day number.

Depends on the type of aging you are using????????????

Commercially and your local Kill Floor Bubba it is Wet aging under refrigerated conditions or 32- 34 degrees F with no mention of regulated RH or air velocity (17 days on Average / High - 28 days) (tenderization in the bag)

The Lost Art of Dry Aging (most people dont miss what they never had)

The traditional process not used too widely at the local Bubba plant is whole carcass refrigeration at 32 - 34 degrees F for 21 to 28 days, but with a closely monitored RH between 100% and 85% and an air velocity of 0.5 to 2.5 m/sec.
I imagine your local Joe bob is using wet aging --what a shame as you are missing out on the flavor

I agree -----That's the way Dad did in years past !!