Used to hang carcasses overnight now I do it same day here is why

I used to let my beef hang for at least 24 hours after slaughter, thought it helped with tenderness every time. About 6 months ago I tried breaking down a side same day because a customer wanted a specific cut rush order. The meat actually had better color and less moisture loss, and I haven't gone back since. Anyone else flip on a long held habit like this or am I just getting lazy?

2 comments

2 Comments

butler.shane5d ago

Five years of hanging beef here and I'm switching tomorrow.

charles_green4d ago

What made you finally decide to jump after sticking with it for half a decade, was it a slow build or one bad day? Just curious if you had a breaking point or if the changes in the market finally pushed you over the edge.