ORIGINAL: magicman54494
I butcher as soon as I can.
Proper aging requires a controlled environment. Hanging a deer outside in changing temps and sun / shade will never age meat properly.
I might be wrong but I don't think aging meat has any effect on the taste. I believe aging only tenderizes the meat.
That's the reason that people buy "28-day aged Angus beef".
Yes, it does have to be done a careful temperature and environment, in which the connective tissue/muscle tissues will break down, hence, forming a type of natural tenderizing...
After the beef has been aged, the butcher will then chisel all the outer brown cukka meat to divulge the yummy flesh we all love to eat!!!
Yes, I stayed at a Holiday Inn express last night.
