Beef

There is always a lot of confusion about buying beef. How long should it be hung for? What bread should I buy? Hanging won’t necessarily tenderise meat. If the animal is relaxed when it is slaughtered then you will generally have more tender meat, but not if it is stressed. The norm for beef is 28 days hanging. Some butchers go beyond this, but their carcasses will need a lot more trimming of oxidised meat.