Maximum hanging time?

[SmokinM]

Took 3 big steers to the processor on 2-11-25. They were big with plenty of fat so we were going to hang 21 days, sounds great. Didn’t hear anything at the end of last week about pickup date so called today. He said they should all be done this week. Well thats 28 days+. We are talking 2500# of beef here so I am a bit nervous. There is obviously a point where hang time is no longer helping the meat. Any idea when that might be? Should I be concerned? First time using this guy and high hopes but so far not a great showing. Thanks for any feed back.

 

[farmerjan]

14 seems to be standard, and 21 days is pretty normal for us to request... don't know about 28.... can't advise on that....

 

[NIdahoShorthorns]

28 days is fine. Especially if it's hanging in halves. Might be a little extra trim loss and lost water weight, which would affect pounds in the freezer, but not quality. Start going past 30 days aging and some people don't like it, starts to get "gamey".

 

[coachg]

Not too long , we usually do 21 .

 

[Travlr]

Took 3 big steers to the processor on 2-11-25. They were big with plenty of fat so we were going to hang 21 days, sounds great. Didn't hear anything at the end of last week about pickup date so called today. He said they should all be done this week. Well thats 28 days+. We are talking 2500# of beef here so I am a bit nervous. There is obviously a point where hang time is no longer helping the meat. Any idea when that might be? Should I be concerned? First time using this guy and high hopes but so far not a great showing. Thanks for any feed back.

Fat cover makes a lot of difference. The more fat, the more time you can hang one. Longer gets you flavor (if that's the kind of flavor you like) and tenderness. But it also gets more that needs to be trimmed.