Once a carcass is hung, progressive changes start to affect the meat. Natural sugars present in the muscles gradually turn into lactic acid which slowly breaks down connective sinew as it evaporates. This is followed by the ‘maturing process,’ during which, flavour and texture are improved.
Invariably the consumer looks for better eating quality particularly in the higher priced cuts such as rump, rib-eye, and sirloin and fillets that are cooked using dry heat methods such as grilling or roasting. Hanging cuts such as shin, chuck or similar for longer has little effect in terms of providing a more tender piece of meat, as maturing has a lesser effect on the tougher connective tissue associated with these cuts.
Only by using wet methods of cooking will tenderisation be sufficiently improved for better eating quality. Rump, rib and loin cuts on the other hand will benefit from an extended maturation period, which enables all aspects of quality to be improved. Attributes such as tenderness, flavour and juiciness are the most important factors in the assessment of eating quality.
Beef at Anderton’s Ribble Valley Butchers will be matured or "hung" for a minimum of three weeks to ensure these requirements are met.
