Aging the meat after butchering

[Mrs. Feathers]

Our last batch we left in an icewater bath for 24 hours then bagged and froze. When we use them we defrost in the fridge for 3 or 4 days which gives them some more aging time. They have been lovely and tender one the BBQ and roasted in the oven.

 

[PaulaJoAnne]

Quote:
Aging, is where the meat is hung at 40 degrees in a room where air flow can surround the meat.
With birds, and other game birds, this is done in order to tenderize old hens when they are done laying. The bird is gutted, and hung with the feathers on, then dry plucked after about 6 days.
With animals like beef, it is hung for up to 2 weeks, then all the meat is trimmed of the crust that builds up prior to packaging.

When you put any kind of meat into the fridge, the temps and the closed environment do not allow for aging. What it does allow for, is the carcass to come out of rigor, which takes about 24 hours.
If the bird is frozen right away, it will never have a chance to come out of rigor properly.