Hung meat

[luckyeight]

My friend was talking about the process of 'hanging' meat carcasses so that the blood somehow flavoured the meat.. Can anyone explain exactly what the process and result is?

[Ethel]

There are enzymes in the muscle which are released some days after the animal is slaughtered.

These enzymes break down the connective tissue and tenderise the meat.

Recently slaughtered meat is tough and flavourless.

[heathfield]

(And as much blood as possible is drained off immediately after slaughter, and not left in the carcase).

[nickmo]

Also info http://www.wellhungandtender.co.uk from Well Hung and Tender beef producers tells you about the reason good beef is hung.

As the weight loss from hanging is moisture, the effect is to have a more intensly flavoured beef after a proper hanging - tell that to the supermarkets.......

[luckyeight]

Thanks so much for these answers - I bought a rib eye steak from a local butchers and fried it with garlic and shallots and it was the most beautiful thing I have ever eaten... then bought a fillet steak from a supermarket and it was tasteless - so it obviously is all in the 'hanging'.