Burger Ques. # 2

[bird dog]

If you are having a animal totally ground into hamburger, does the butcher hang it and age it like a carcass that is cut into steaks?

 

[mwj]

It makes better burger if they will. It looses moisture and intensifies the flavor.

 

[Double R Ranch]

I second what @mwj said. We have ours hung as well when we are doing all ground.

 

[Rmc]

depends on the butcher . Talk with h your butcher about it to find out what he does.
And if you have options of letting them hang longer. Some will only let them hang for seven days . Some let them hang same regardless of all burger vs choice of cuts.

 

[bird dog]

Its a small town butcher that does not have a very big cooler or large animal killing pens. He mostly butchers hogs, and deer. For full size animals, he uses a neighboring USDA facility that kills the animal then hangs it for 15 days or so. He picks it up from them. Before I ask him if he could do my small heifer in house, I was curious for a answer to my question.

 

[Little Joe]

My processor hangs them 14 days no matter what.

 

[M.Magis]

Honestly, for burger only the difference will be minimal and would be completely unnoticable to most.

 

[coachg]

My processor does . Never heard not hanging it ?

 

[SBMF 2015]

Grinding them for hamburger 7 days is just fine. We’ve done plenty of emergencies over the years and always just ground them.

 

[sstterry]

It seems like I read once that, depending on the fat cover, most tenderization occurs during the first 7 days of hanging and days after that, intensifies the flavor.

 

[gcreekrch]

Hanging for a week or longer will lessen the gas content of meat. Tenzderness can be achieved with the grinder so that is a non issue.

 

[MurraysMutts]

Hanging for a week or longer will lessen the gas content of meat. Tenzderness can be achieved with the grinder so that is a non issue.

I was just gonna say....

Better hang it at least 10 days. Unless ya like gas discomfort. (Farts for us normal folk)