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Hanging & Aging
Hanging and aging of meat is not only important in creating the flavours and tenderness of meat, most meat simply isn’t ready to be eaten straight from slaughter, particularly with beef. The process allows the muscles in the meat to continue using the oxygen in the proteins of the blood – something that normally stops following the death of an animal. The tenderness of meat comes as tissues break down and with the water in the meat given time to evaporate, flavour is intensified.
The general rule is that you will start to notice the improvements after a piece of meat or carcass is hung for at least 10 days. Although the length of time a meat is aged often depends on personal preference, the more fat there is on the carcass, the longer you will be able to hang it.
Our butchers unique hanging and aging facilities in the south of France allow us to bring you an exclusive proposition where you can buy select pieces of both pork and beef that have been hung, aged, cut and prepared in-house, or you can purchase your own full carcass and have it hung and cared for, allowing you to have it cut and prepared on your own timescale. Whether it ages for two weeks or 40 days, it is your meat and you decide.
www.shoresolutions.fr meat & poultry