Longer than usual hanging time-butcher

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Ashes
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Longer than usual hanging time-butcher

Postby Ashes » Thu May 04, 2017 10:01 pm

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.
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Re: Longer than usual hanging time-butcher

Postby bse » Fri May 05, 2017 4:36 am

I had one the butcher misplace one for a month, it deffinetly had a different smell and taste, I couldn't eat it. Packer told me it was almost a delicacy! Some of my family loved it. Not me!
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Re: Longer than usual hanging time-butcher

Postby dieselbeef » Fri May 05, 2017 6:28 am

my guy wont go over 15 days..even when I asked..too much trim and it does change it
..month and a half is getting into that range of acquired taste

yer throwing so much away in trim I hope ya got a stellar deal..cuz the percentage of return gonna be real low compared to hanging wieght
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Re: Longer than usual hanging time-butcher

Postby ddd75 » Fri May 05, 2017 7:16 am

whats the ideal hanging time?

would a higher grass diet be better off with a longer time or is that for grass finished only?
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Re: Longer than usual hanging time-butcher

Postby TexasBred » Fri May 05, 2017 8:04 am

Just began eating one last week that we had hung for 30 days. Awesome flavor.
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Re: Longer than usual hanging time-butcher

Postby shaz » Fri May 05, 2017 8:24 am

Ashes wrote: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.


Had the same thing happen 3yrs ago and the entire carcass was rotten! It was horrible. Butchers rarely volunteer to hang a carcass that long because they need the freezer space.
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Re: Longer than usual hanging time-butcher

Postby Ashes » Fri May 05, 2017 10:02 am

Thanks for the replies. This heifer was grain fed for 90 days and I wasn't happy with her weight gain. I was surprised she had enough fat to hang that long. Don't get me wrong, this is the most tender meat we've ever got back and it taste great. I just can't handle the smell. The smell is off and has more brown color patches than what I've seen in the past 8 years of doing this. The original butcher told me it was fine. I did get a second opinion from another butcher that said it was bad or spoiled. I just picked the meat up a month ago....
Last edited by Ashes on Fri May 05, 2017 6:23 pm, edited 1 time in total.
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Re: Longer than usual hanging time-butcher

Postby ChrisB » Fri May 05, 2017 12:12 pm

ddd75 wrote:whats the ideal hanging time?

would a higher grass diet be better off with a longer time or is that for grass finished only?

I remember reading about the high end steak houses having theirs hang for 28 days. But they hand pick their sides of beef at the plant and aren't concerned about the amount of trim.
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Re: Longer than usual hanging time-butcher

Postby talltimber » Fri May 05, 2017 12:57 pm

I like them at 28 pretty good. I don't think I would want it aged much longer than that, no need for me.
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Re: Longer than usual hanging time-butcher

Postby Son of Butch » Fri May 05, 2017 12:59 pm

ddd75 wrote:whats the ideal hanging time?

would a higher grass diet be better off with a longer time or is that for grass finished only?

Ideal hang time depends on fat cover and amount of beneficial bacteria in the hanging freezer being used.

I read a few years ago U of M concluded most bang for your buck was 8-10 days with hang times beyond 14 days
resulting in too much shrink to be profitably recommended.

I would suggest asking your butcher what hang times he's had the best luck with.
Because butchers have incentive to move 'em out as fast as they can, I might ask a butcher I haven't used before to
hang it a day or 2 longer than he recommendss.
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Re: Longer than usual hanging time-butcher

Postby shaz » Fri May 05, 2017 4:51 pm

Ashes wrote:Thanks for the replies. This heifer was grain fed for 90 days and I wasn't happy with her weight gain. Was surprised she had enough fat to hang that long. Don't get me wrong, this is the most tender meat we've ever got back and it taste great. But I can't handle the smell. The smell is off and has more brown color patches than what I've seen in the past 8 years of doing this. The original butcher told me it was fine. I did get a second opinion from another butcher that said it was bad or spoiled. I just picked the meat up a month ago....


Fry the hamburger and see if you can handle the smell. I'll bet your butcher had a problem he's not admitting to. That was certainly true in my case.
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Re: Longer than usual hanging time-butcher

Postby Stocker Steve » Sun May 07, 2017 6:10 am

Son of Butch wrote:[quote="ddd75"
Ideal hang time depends on fat cover and amount of beneficial bacteria in the hanging freezer being used.


2X

Lots of cultures eat well aged meat. That's were all the spices come in.
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