Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.

Beef tenderness and flavour are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.

Beef tenderness and flavor are improved by aging; in one common aging method the carcass is hung for about two weeks at approximately 36 °F (2 °C), encouraging physical changes in the muscle tissue that enhance the quality of the meat.