Chefs and top butchers know that this maturing process, called hanging, is the secret to really tasty beef.
When I shop for beef, I want it to be really flavourful so I look for beef that’s been hung. Chefs and top butchers know that this maturing process, called hanging, is the secret to really tasty beef. Hanging or dry-ageing is the process in which beef on the bone is hung in a cool, dry atmosphere for up to 30 days. While a meat like pork should only be hung for five to seven days, beef really does benefit from this lengthy maturing. A hanging period of at least two weeks will make a difference, but for optimum results you really want beef that’s been hung for four weeks.
What happens during this carefully controlled dry-ageing is that natural enzymes work on the meat, making it more tender and relaxed. As the meat matures it becomes much tastier, developing flavour. Over this period the meat also gradually loses moisture, making the meat denser and much better for cooking. The result is beef that both tastes better and is more tender. Having a piece of beef that’s been well-hung makes a real difference to dishes where the meat is cooked very simply, such as frying or roasting, dishes where you can really taste the quality of the meat you’re eating. If I fried two steaks for you, one from a beef carcase that had been hung and one from a beef carcase that hadn’t, you’d definitely be able to taste the difference between them. The steak from the hung carcase would naturally be tastier and more tender.
Unfortunately much of the beef sold nowadays hasn’t been matured, with retailers unwilling to hang their beef for reasons of cost. It’s not just that hanging the meat takes time, it’s because the hanging process brings about a loss of moisture; a piece of beef that hasn’t been hung will weigh up to 20% more than a piece that has. That’s why when I buy my beef, I make sure I go to a great butchers, such as Allens of Mayfair, where they take pride in dry-ageing their beef.
