Ashes
New member
Does a long hanging time of the carcass affect the smell and/or color of the meat? It obviously affects tenderness but what about those aspects? It is controlled rotting so it would make sense. I'm used to the usual 1 to 3 weeks but a new butcher hung my 16-month-old heifer for 4 1/2 weeks. The color variation and odd smell is throwing me off.