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| quote: | Originally posted by The Highroller
This sounds like a job for RJ.  |
Dressing the carcass is removing its innards & skin to prepare it for aging.
"Hanging" is what you do to the meat to drain the blood and age. "Hang-up the meat", "let the meat hang" and "how long has it been hanging" are common terms in the butcher shop.
The specific activity of hanging to age is called DRY aging the meat (vs. wet aging in a vacu-pak bag).
The enzymes of decay break down the protein and the blood drains out creating a much meatier and tastier piece of meat.
The best period to age is 4-6 weeks - however most grocery stores will only drain the blood before butchering it and putting it out for sale.
Find a good butcher shop that DRY ages for at least 28 days - it costs more but is well worth it.
I was a butcher's apprentice for many years and my shop aged all meat for no less than 28 days before selling.
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- rabbit.joker [funny¿rabbit] | www.rabbitjoker.com |www.ddtt.org
Dark Dirty Tech Tribal. | Hands in air (trance) and feet on the floor (house).
Last edited by rabbitjoker on Oct-08-2009 at 06:01
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As for just hanging, I don't think there is a separate word for just that other than hanging. Btw welcome to the void that is TA.
