Thread: Hanging a carcass

Cutting up a lamb last night, it had been hanging for couple of days.

It is noticeably more difficult (well for me at least) to separate the muscle groups when boning it out once the meat has set.

Most of the vids on youtube also seem to be animals where the carcass is still quite fresh.

Can you bone it and then put the different cuts in a fridge to set/age before freezing or what is the best option ?

Never bothered hanging lamb myself.
If I have boned out a deer in the field I will seperate the groups when home and leave in the fridge. Seems all good.

My neighbour, a butcher, insists that the carcass must hang for at least 48 hours, otherwise it is too difficult to break down. I did this twice (for him to show me how to breakdown) and he had no difficulty with it.

Originally Posted by Kiwi Sapper

My neighbour, a butcher, insists that the carcass must hang for at least 48 hours, otherwise it is too difficult to break down. I did this twice (for him to show me how to breakdown) and he had no difficulty with it.

Certainly not in line with industry. Hot boning far easier to break down a carcass. Many other efficiency's though in a full scale production facilities.

I find it easyer and cleaner set, only hot bone if have to to carry.

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I don't do sheep much but any game meat for my table has to be shot and bled properly, hung outside the chiller for at least 12 hrs then in the chiller for a min of one week.



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me, I let it hang for a least a couple of days, Deer, pig, Sheep. Mind you depends on the bruising ,bullet, dog etc. and humidity.

Originally Posted by R93

I don't do sheep much but any game meat for my table has to be shot and bled properly, hung outside the chiller for at least 12 hrs then in the chiller for a min of one week.

Yep same, deer are hung a minimum of a week. Cattle-beast we'll hang for 1-2 weeks at this time of year. Sheep we usually skin hang for a day, freeze and band-saw the whole thing into chops! I love chops!

Only because I've run out of day light ebf, I've a couple times left goats hanging over night then came back to break them down the next day. Haven't really thought about doing which was easier or harder, but cold seems to be a bit cleaner and yeah probably easier?

I have also heard @BRADS hangs lambs and ewes in a rather inappropriate method

Originally Posted by Gibo

I have also heard @BRADS hangs lambs and ewes in a rather inappropriate method

On my new 270

Originally Posted by R93

I don't do sheep much but any game meat for my table has to be shot and bled properly, hung outside the chiller for at least 12 hrs then in the chiller for a min of one week.
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How was that jap eating wise? I am certain that with these smaller animals the meat quality suffers if it is not hung and set on the bone. The back steaks certainly are not as good if cut off from hot carcass (but often is the only option).
I very much prefer game meat hung and chilled for a similar period to you. Never bothered to bleed though. That's what bullets are for

Originally Posted by BRADS

On my new 270

Get rid of it quick, you didnt pay your subs to the cool kids club!

Originally Posted by Gibo

Get rid of it quick, you didnt pay your subs to the cool kids club!

Who do we pay?

Originally Posted by BRADS

Who do we pay?

Toby. Hes saving for a 270