Why hang meat?

Hanging meat on a hook in a temperature-controlled room ages and matures the meat. When stored in a controlled environment, enzymes in the muscles make the fibres softer and more elastic. This tenderises the meat without letting it spoil. You’ll see and taste the difference when you come to cook and eat it.

Ageing lets the meat dry slightly, reducing the water content within the muscle. This further enhances the texture and brings out the flavour. Nicely hung meat is tastier and more tender than unhung meat. Almost all meat will benefit from hanging in a fridge for a few days to settle the muscles and allow the fat to solidify.