2006-10-27 02:10:51 · 4 answers · asked by Shan 1 in Food & Drink ➔ Other - Food & Drink
No.
The purpose of 'hanging' is to allow natural processes to tenderize the meat by beginning to break down the muscle tissue. You will be doing the same thing by grinding it. It can also be partially done by freezing.
If an animal is butchered properly, the blood will be adequately drained. Once an animal is chilled, practically no additional blood drains from it.
BTW, I would suggest making a few small roasts also. If you freeze the cuts for a month and then cook them all day in a crockpot, you'll find them tender and very flavorful.
2006-10-27 02:28:35 · answer #1 · answered by Montana Don 5 · 0⤊ 0⤋
We usually let it hang for at least a week (keeping it cold of course) before we turn it to hamburger. It helps to drain the remaining blood and it also helps to get that wild taste out of it. We have let it hang for as long as 2 weeks before.
2006-10-27 02:14:47 · answer #2 · answered by hard17201 2 · 0⤊ 0⤋
It will taste a lot better if you hang it. Hanging is so that some of the blood in the cow's system will drain out. The taste of meat that has not been hang, in my opinion, is horrible.
2006-10-27 02:15:34 · answer #3 · answered by bettyswestbrook 4 · 0⤊ 0⤋
I do believe you do.
And your turning it ALL into hamburg? I think you should cut out some tasty ribs and filets!
2006-10-27 02:42:20 · answer #4 · answered by Anonymous · 0⤊ 0⤋