Our home butcher doesn’t like to age our beef for more than 3-4 days as he has quite a complicated system to rotate his mobile cool-rooms to each customer. If he let us hang our meat for longer he would need more cool-rooms and would have to put his prices up, so we don’t mind fitting in with his schedule. This does mean that our beef is not as tender as if it was hung for longer. Some people will hang a beef carcass for up to two weeks! We have found a couple of different strategies to still get tender meat. Both involve what is known as “wet aging” the meat. Read all about it on Eight Acres.