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Country Discussion Topics
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Aging meat after butchering
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Tom A    Posted 11-01-2003 at 03:55:24       [Reply]  [No Email]
Gonna butcher chickens on Tuesday. Have seen in past discussions that free-ranged birds are tough.

I've been told by several folks here that it is important to "age" the birds in the fridge for a few days before freezing or eating to improve tenderness...supposedly it lets the muscles "relax" and helps a lot with making them tender. Anybody know if this is true?

My plan is to pack them in coolers with ice for a few days to age, then freeze most and can the rest. I figure as long as I keep enough ice in the coolers they'll stay fresh but will still age. Any advice?

thanks,
Tom


bill b va    Posted 11-01-2003 at 17:04:49       [Reply]  [No Email]

tom... in my opinion free ranging don't make tough meat . age of the animal does .thats why chickens are put up when a little more than half grown . the old red rooster will make good stock for gravy or dumplins but don't try to stick a fork in the gravy unless cooked until it falls off the bone . a fat old laying hen is best for this


TimV    Posted 11-01-2003 at 06:58:56       [Reply]  [No Email]
Tom A: Yes, this will help, though the actual mechanism involved isn't relaxation, it's rotting. Allowing meat to hang will begin to break down the connective tissue and muscle fiber, resulting in more tender meat. The old saying "the goose hangs high" comes from this practice. Of course, the Scottish "high goose" consisted of a goose hung by its neck until the neck rotted off, at which point the rest of the goose was judged to be ready for consumption. To each their own, but that's a bit too ripe for me!


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