The 21 day hanging reasons

Meat has two major components: 

1. muscle fibers which contract and relax, and 
2. connective tissue, which basically support the muscle fibers. 

Muscle fibers usually shorten and stiffen shortly after slaughter; the start of rigor mortis. This usually lasts for six to 12 hours in beef cattle. Cooling the carcass shortly after slaughter will allow the rigor to go only so far. Also as the carcass ages, is hung after slaughter, and the temperatures in the cooler are set properly, there are enzymes within the muscle that are released, causing a further breakdown of connective tissue that will increase the tenderness of the meat. How long should a carcass be hung to allow the enzymes to increase tenderness? Data would suggest 10 to 14 days. There is not much difference in tenderness in carcasses aged 10 to 14 days compared to longer. Many times, small slaughter facilities don't have the cooler space to hang carcasses very long. If the meat is tough to start with, aging will help.

After that time, we continue to hang our beef out to 21 days. Why is that? After we are guaranteed to have maximized the enzymatic action, the next step is enhancing the flavor. This is the aging of the beef. Aging is proven to enhance the flavor, just as the first 14 days hanging are proven to enhance the tenderness of the meat and cuts. During this time, we are continuing to dry the beef. If the meat is tender to start with, aging will, in theory, make it more tender.

The number one reason people won't eat a rare or medium rare steak is because of the juice, believed to be blood running all over the plate. Properly dried and aged beef does not do this. You should not ever cut into a rare or medium rare G Farms steak and have red anything running all over your plate. 

I work to give the customer the very best experience with every cut of meat from G Farms from steaks to ground, and everything in between.

I mean it when I say, "I delivery high quality grass-fed beef directly to the home busy business professional" 

I am more selective with the cattle I choose to go into the G Farms Cowpooling. I study daily the beef industry, cattle business, and equally, if not more important, the culinary professionals who know how to prepare that $100 plate every time. I am so grateful to the chefs who so openly share with me what I continue to share with my customers on how to best prepare their steaks, roast, & ribs.

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And as always, Call me directly at 214-244-3871 for any questions you have.

Sincerely, Willie Grubaugh G Farms