- Jan 25, 2008
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Quote:
The older the meat, the tougher. Farms back in the day(my mother's first hand account), especially up north, would cull their flock in winter and then hang the carcasses up in the barn. By hanging the carcasses, gravity breaks up the stiffness and ages the meat a bit. The northern winter would do the same thing hanging a bird in the fridge do, keeps the meat good through freezing while helping age the tougher meat.
I've heard of old roosters being hung and aged up to two weeks in the refridgerator. Personally, I don't think I would go over a week. I've heard the longer you hang and age a bird, the more tender you make it. As long as the meat is cooked properly you shouldn't worry about any illness. This is all repeated information I've learned from other people, this is NOT a first hand account.
When I go to butcher my culls, I'm going to alter the refridgerator in the shed to have a hook on which I can "hang" my meat, so gravity may do it's part.
-Kimberly
The older the meat, the tougher. Farms back in the day(my mother's first hand account), especially up north, would cull their flock in winter and then hang the carcasses up in the barn. By hanging the carcasses, gravity breaks up the stiffness and ages the meat a bit. The northern winter would do the same thing hanging a bird in the fridge do, keeps the meat good through freezing while helping age the tougher meat.
I've heard of old roosters being hung and aged up to two weeks in the refridgerator. Personally, I don't think I would go over a week. I've heard the longer you hang and age a bird, the more tender you make it. As long as the meat is cooked properly you shouldn't worry about any illness. This is all repeated information I've learned from other people, this is NOT a first hand account.
When I go to butcher my culls, I'm going to alter the refridgerator in the shed to have a hook on which I can "hang" my meat, so gravity may do it's part.
-Kimberly
