Kidoggy, hanging meat serves 2 purposes. 1 is bleeding it out. The other is the cells in the muscle fibers "break up" when hung. That makes it much more tender and richer. Bleeding out of the meat is of course for taste. Bloody meat tastes awful most times. In a cattle butchery, they run the sides of beef through an electrified panel to tenderize and quicken the cell break up. They still hang the beef for a couple days but by shocking it they can knock off 3 to 5 days of hang time.