![Homekill Beef Carcasses](https://meatworx.co.nz/wp-content/uploads/2022/08/Beef-Carcasses.jpg)
Carcass hanging/ageing debunked Ageing beef creates tenderness due to the natural enzymes breaking down the connective tissue in the meat. Before vacuum packing became cost-effective it was not unheard of to hang the product for 10 days plus. The problem with doing so is that you get product loss through[…]