The ideal way to hang your ungulate for aging is using a technique called the tenderstretch method. The tenderstretch method is done by placing a hook beneath the pelvic hip bone or below the ligament passing along the backside. When done properly, the hindquarters of your deer will hang at a 90-degree angle.
Moreover, how does tender stretching impact on eating quality of meat?
Tenderstretch hanging improves meat tenderness by preventing muscle shortening. The tenderstretch effect varies by muscle, with the eating quality of most hindquarter muscles improved. Producers may consider using abattoirs which utilise tenderstretch hanging as it will improve MSa grading results.
Additionally, is it better to hang deer with skin on?
Skin on or off? Generally, I keep the skin on. The skin can help insulate the meat from varying temps, and as many of you pointed out, it keeps the outside of the meat from drying out and needing to be trimmed. Two exceptions: [1] If it’s warm and I need to cool a carcass fast.
How long should deer hang before processing?
2 to 4 days
Can you butcher a deer the same day you kill it?
Soon after the death, the deer will go into rigor mortis, where the muscles will contract and stiffen. This period can last from 12 to 24 hours and is the absolute worst time to butcher your deer.
Does hanging meat make tender?
The main reason to hang an animal is to age the meat to make it more tender. The enzymes within the meat act on the collagen and connecting tissues when the animal is hung at the proper temperature, thus making the meat more tender.
How do you stretch tender beef?
Tender stretch method – The hanging hook is positioned under the ligament that runs down the back of the carcass, or under the hip-bone of the pelvis. In this position, the legs are suspended at a 90° angle, which limits the contraction of muscles during rigor mortis.
What is hanging tender beef?
A hanger steak, also known as butcher’s steak or hanging tenderloin, is a cut of beef steak prized for its flavor. This cut is taken from the plate, which is the upper belly of the animal. … The hanger steak is usually the most tender cut on an animal, aside from the tenderloin, which has no fat.
