Learned that beef ages faster if you hang it with the hide on

Read this in a old butchering manual from the 1940s I found at a flea market last weekend. Tried it with a half steer, and the flavor after 14 days was way deeper than usual. Has anyone else messed around with hide-on aging?

3 comments

3 Comments

spencer_owens584d ago

Yeah @grantp14 nailed it about the moisture retention being the main advantage. I've done it a few times now and the key is making sure your cooler stays below 38 and you trim any hide edges that start looking sketchy. The fat cap under there really does work like a built-in humidity pack.

grantp147d ago

You said "those 1930s manuals had some solid tricks" and that is so true. I got a copy of one from the 50s and it talks about how the hide helps keep the meat from drying out too fast, which is the whole battle with dry aging. I tried it once with a small hindquarter and the fat cap under the hide really traps in moisture while still letting the enzymes work. The only downside is you gotta be real careful to not let any hide rot get into the meat, but if you keep it clean it works great.

taylorshah7d ago

Hanging with hide on is old school, those 1940s manuals had some solid tricks.