VIDEO: Let the meat hang down
Usually lets be a good butcher meat Hang out for at least two weeks before it goes on sale. This dissolves the muscle fibers and the meat becomes wonderfully tender. Furthermore, the typical beef taste develops during this time, which makes the meat unmistakable.
Beef meat always has to hang out for some time
There is a typical feature by which you can recognize that the butcher has definitely avoided hanging out: namely whenever it is a matter of very inexpensive special offers. If you buy meat like this, you have to expect that it will remain quite tough even after preparation. If you buy such beef anyway, you must of course do something so that it still has time to ripen. You have various options here:
- It is possible, for example, that you wrap your meat in cling film and then put it in an absolutely clean and aseptic bowl and cover it. Then place the bowl in the coldest part of your refrigerator. This is usually in the top shelf. Let the meat mature there for about a week.
- Another, but also the very best, option is to vacuum seal the meat and so do it in the refrigerator to put in the coolest place. The meat can mature here for up to two weeks.
- To further improve the tenderness after hanging, you can marinate the meat one or two days before consumption. This then serves as an additional tenderizer.
- With any type of ripening, you should make sure that the temperature is decisive for this ripening process. A temperature of around 3 ° C is ideal for this.
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