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hang time
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<blockquote data-quote="bward" data-source="post: 222286" data-attributes="member: 48"><p>If I could make a graph then you would see maximum tenderness at the point of slaughter. Within 24 hours the carcass will be at maximum toughness. Then there is a gradual drop in the graph line back to tenderness which is almost complete by 14 days. The increase of tenderness from 14 to 21 days is minimal and beyond 21 days you have to begin cutting off spoilage. After 28 days you start getting green stuff.</p><p></p><p>So my answer is between 14 and 21 days. I usually let the abbatoir determine the day.</p></blockquote><p></p>
[QUOTE="bward, post: 222286, member: 48"] If I could make a graph then you would see maximum tenderness at the point of slaughter. Within 24 hours the carcass will be at maximum toughness. Then there is a gradual drop in the graph line back to tenderness which is almost complete by 14 days. The increase of tenderness from 14 to 21 days is minimal and beyond 21 days you have to begin cutting off spoilage. After 28 days you start getting green stuff. So my answer is between 14 and 21 days. I usually let the abbatoir determine the day. [/QUOTE]
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