Home Page
   Articles
       links
About Us    
Traders        
Recipes            
Latest Articles
Hip hung beef?

 
Post new topic   Reply to topic    Downsizer Forum Index -> Seasonal and Frugal Shopping
Author 
 Message
Kinnopio



Joined: 14 Aug 2006
Posts: 356

PostPosted: Fri Sep 01, 06 9:33 pm    Post subject: Hip hung beef? Reply with quote
    

Our local butcher is selling beef that it proudly states has been 'Hip hung', the advert in the paper says that this method of hanging produces meat that is more tender and flavoursome. I've never heard of this term before and was wondering if anyone knew whether it differs from normal hanging and how it's supposed to improve the quality of beef... or indeed if it is just some kind of gimmick that sounds good on paper?

sean
Downsizer Moderator


Joined: 28 Oct 2004
Posts: 42207
Location: North Devon
PostPosted: Fri Sep 01, 06 9:49 pm    Post subject: Reply with quote
    

I can't see how it would make any odds. It's not some cunning acronym hiding the fact that they're wet-ageing rather than dry-ageing is it?

spanky



Joined: 14 Mar 2006
Posts: 121
Location: near lowestoft suffolk
PostPosted: Fri Sep 01, 06 10:17 pm    Post subject: beef looking cool and hip Reply with quote
    

not just a fad but a selling technique that actually gets a better price for beef ,,, dont fancy being electrically stimulated tho



https://www.farmersjournal.ie/2001/1124/beef/features.html

Rob R



Joined: 28 Oct 2004
Posts: 31902
Location: York
PostPosted: Sat Sep 02, 06 10:26 am    Post subject: Reply with quote
    

It's something that most commercial (ie supermarket) abattoirs have been doing for years now. The idea is that which traditional hock hung the weight is being transferred through the hind leg bone & muscles making the hind quarter meat tougher, whereas hip hung is directly acting upon on the main skeletal frame (the back bone) givng better support for the meat to 'hang' off the bone rather than the muscle.

As far as my own thoughts on this go, it is not going to make that much difference to the flavour or texture of the meat, as this is developed through life, a period of 12 - 30 months, not in the few days/weeks of hanging.

Kinnopio



Joined: 14 Aug 2006
Posts: 356

PostPosted: Sun Sep 03, 06 8:00 pm    Post subject: Reply with quote
    

Thanks for the answers, it's always good to find out what something is before buying it. Hip hanging sounded a bit like giving a cow a wedgie!

Post new topic   Reply to topic    Downsizer Forum Index -> Seasonal and Frugal Shopping All times are GMT
Page 1 of 1
View Latest Posts View Latest Posts

 

Archive
Powered by php-BB © 2001, 2005 php-BB Group
Style by marsjupiter.com, released under GNU (GNU/GPL) license.
Copyright © 2004 marsjupiter.com