How long to hang?

[kycn]

I have a steer scheduled for processing nov 13. It is standard practice at this facility to let the carcass hang for two weeks. How long is it best to hang? They will do longer if I want. I wanted to get some grain/fat on him, but that didn't happen for a couple reasons. So he has been in grass his whole life, very little grain.
Thanks

[Awnry Abe]

3 weeks is optimal in my opinion.

[Bret]

That's pretty good. Some suggest a week to ten days for leaner and slightly longer for more fat. I trust the processor to decide and I'm always happy.

[lakeportfarms]

It will depend on what the fat cover of the carcass is. He'll have to be a pretty well conditioned steer to hang for 3 weeks with good results and limited waste. I'm going to guess as grass finished it won't have that, so I'd let the butcher determine the best time (no less than 2 weeks though).

[idigbeets]

Most of the moisture is drawn out in 2 weeks, so if the locker is full, 2 weeks is fine. If there's room and you're under no pressure to get em out, 3 weeks is ideal as stated.

[Gabriel]

We've done dozens of animals over the years and can't tell any real difference between 2 weeks or 3. Guess that's why I'm not a professional taste tester...

[unregistered41671]

I usually went 21 days. You do a bit of trimming afterwards, but it is mighty good meat.

[MO_cows]

Ours is usually 10 days. We leave it up to the discretion of the processor and he hasn't let us down yet.

As was said, the meat has to have some fat cover on it. Hanging lets the muscle fibers start to break down, aiding in tenderness. And it lets some of the moisture evaporate, concentrating the flavor. That's why you do it in the first place. But if your animal is very lean, no fat cover, you would lose too much moisture. You don't want semi-jerky.

[kycn]

Thanks for all the tips.

[opportunity]

We have done 10-16 days. The butcher usually picks when it's time he is looking at it and knows a lot more then I do about when it's ready. I think we have averaged 14 with the grass feed. Last guy was really lean and only went 10 days almost no fat no reason to hang longer.

[BobbyB]

We just got out Holstein steer back from the processor last week. He hung 3 weeks and we are well pleased with the results. Hanging weight was just under 500 pounds.

On the ranch I grew up on we killed steers that weighed 1000 plus and they hung for 4 weeks.

[Skandi]

The last one my inlaws took was a 2 year old he hung 2 weeks and was lovely, the one before was a 3 year old she hung for 3 and was in my opinion almost inedible, the mince (hamburger?) tastes disgusting, way to "high" I don't think I'll ever get one hung that long.