28 day hung beef

[Carrot]

I have not started eating raw meat yet. I can buy grass fed beef, but it is hung for 28 days. Is this okay to eat raw or should I be eating it soon after it has been killed?

[TylerDurden]

Start with fresh and move into more aged meats as well as you get used to each stage.

[intrigued]

Would that be dry aged beef you're buying from a store?  Wondering why you specified the 28 days.  I see no harm in trying it out.  I think Tyler may be saying for your own benefit it may be easier to start fresher? but I'd say go for it.

[TylerDurden]

Would that be dry aged beef you're buying from a store?  Wondering why you specified the 28 days.  I see no harm in trying it out.  I think Tyler may be saying for your own benefit it may be easier to start fresher? but I'd say go for it.

Sorry, ignore what I said, previously. Having it hung for 4 weeks beforehand still makes it fresh, just more tender than otherwise and therefore tastier.  Tough raw meat is not ideal.  The meat is hung in a chilled environment, so it doesn't really age properly.

[Carrot]

The beef is aged 28 days (approximately) so that it is more tender and has a better flavor. It is not easy to find beef that has not been hung for this purpose. It is assumed by the supplier that their customer will be cooking the meat.

I just want to make sure that it is still microbiologically safe to eat raw considering the carcass has been hanging around for 4 weeks. The raw fish I eat is cut and served within 24hrs, unless frozen and thawed.

[jessica]

they cut off all of the surface mold on hung meat before it makes it out of the butcher shop.  it would be safe to eat raw, in fact my guess is that it would be a good initiation into eating raw meats because you are getting your proper probiotics and enzymes for digestion from the meats.  just make sure you trust that your butcher is storing the meat properly, correct temp and humidity, for hanging meat. 

[eveheart]

Beef and meats hung on the carcass, then butchered, are normal. 28 days of aging is better than most, but it's all aged to some degree to let the muscle relax after slaughter. Fish can be hung to age, too. Air circulation is necessary, so packaged meats and fish cannot be old.

[Carrot]

Thanks. Very helpful feedback.