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- Jan 13, 2006
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so what is aging meat if it is not rotting (the meat beginning the process of breaking down) It sounds crude but I kind of thought that aging was the beginning of rotting or breaking down naturally. I would think hanging the carcass would let gravity speed the process up a little, my dad used to work at a slaughter house and they would age the beef while hanging. I'm just curious because if aging is rotting than it seems like it could be done safely in a refrigerator but if deer meat doesnt age, but does rot then the only aging that would help would be by hanging in a meat locker or a cool shed. Hope that makes sense. :d'oh!: