Hanging the meat
This is one of the most important stages in producing great tasting meat.
When you try any of Stockton & Stratton’s range of beef and pork, we’re absolutely sure you’ll be impressed and amazed by its taste and texture. It has a depth of flavour that most meat simply doesn’t have. And it is tender beyond belief, without any of the chewiness that ordinary meat has.
Why is it so good? - it’s because we hang the meat properly before we butcher it. This means hanging it for a long time – at least 21 days for beef, 10 days for pork and 10 days for lamb. During hanging, the meat changes – the fibres relax and flavours develop, producing the top-quality result you enjoy.
And why don’t most people do this? – because it costs more and it’s more difficult to manage. The carcasses lose weight while they’re hanging, so we end up with less to sell – up to 20% less. It takes more space and careful management to make sure the right carcass is butchered at the right time. It’s a lot easier to butcher the meat after only a short time, so that’s what most producers and butchers do.
This is why most meat looks bright red. Don’t think for a moment that this is a sign of good quality – it just means that it hasn’t been hung properly, and shortcuts have been taken. Our meat has the characteristic dull red-brown colour that really good meat has – colour that only develops with time.