The benefits of "aging"

[OneAcreFarm]

So, yesterday we butchered two 12wk olds and put them on the grill without the 2-3 aging in the fridge. The meat was somewhat tougher than usual, which leads me to believe that the 2-3 aging in the fridge really is necessary for tender rabbit, no matter the age. Anybody have a similar experience?

Here are the fryers, hot off the grill!

 

[arachyd]

The benefit of aging is that is allows rigor mortis to pass.

 

[OneAcreFarm]

The benefit of aging is that is allows rigor mortis to pass.

Right, which it what I told DH, but he wanted to try it.... :?

 

[ilovehome]

I always heard that my great grandmother used to grab a chicken out of the yard, and have it for dinner. I tried it but my chicken was tough, too. I wonder if the old timers really cooked them the same day? They always made such great food...

 

[OneAcreFarm]

I always heard that my great grandmother used to grab a chicken out of the yard, and have it for dinner. I tried it but my chicken was tough, too. I wonder if the old timers really cooked them the same day? They always made such great food...

They probably cooked it for a looooonnnngggg time! :mrgreen:

 

[BoxerMom]

This is the first I have hear of aging. Is the recommendation 2-3 hours or 2-3 days? I have an order for some meat next week, my plan was to butcher the day before delivery for the freshest possible meat, but maybe it would be best to butcher a couple days before?

 

[OneAcreFarm]

Sorry....days, 2-3 days.

 

[MaggieJ]

Okay, the way I've always understood it, you either get the meat in the pot before it is cool and stiff, or you age it 2-3 days to let rigor mortis pass. My own experiences with cooking game bear this out.

 

[JT_Hunter]

I have had my rabbits in the fridge since last Sunday...I check them each night to see if they have relaxed any...they are going in the freezer tonight....as they had just started to relax last night....<br /><br />__________ Fri Jul 22, 2011 1:50 pm __________<br /><br />After veiwing those photos again...may have to go home and cook one...he...he...he....yummy

 

[OneAcreFarm]

Okay, the way I've always understood it, you either get the meat in the pot before it is cool and stiff, or you age it 2-3 days to let rigor mortis pass. My own experiences with cooking game bear this out.

Hmm...well, part of my processing is two different ice water baths. Should I not do that if I am going to cook right away?

 

[MaggieJ]

I would think a quick rinse in warm water would be all you would want if you are planning to cook it right away. Just to take off any stray bits of fur or blood.

 

[OneAcreFarm]

ah ok, I will have to try it that way next time.

 

[cmabb]

whats this? I knew of rigor mortis so whats the steps to pass this for a great rabbit dinner?

 

[arachyd]

The ice bath is to help keep bacteria from forming on the meat and to rinse off blood. If you're going to cook it right away, like Maggie J said, a quick rinse should be sufficient.

 

[MaggieJ]

I was thinking about this while I was processing rabbits last evening. The first few were still warm and limber... They could easily have been cooked right away had I wished to. The last one, however, was already stiffening by the time I got to it. I'll bet if I had cooked it then, it would have been as tough as old shoe leather! They are all in the fridge and I'm certain that in three days I will not be able to tell which is which.

 

[Frosted Rabbits]

A group of us were told in a processing class, that rigor was needed in order for the muscle to transition from 'flesh' to 'meat' Now, I remember my grandmother butchering and cooking chicken the same day, and know plenty of rabbit and squirrel hunters that do the same thing-- And all those movies-- where some cowboy or siurvivalist knocks off a game animal, and has it over the fire in 10 minutes-- I wonder if there is a website that explains the reasoning clearly?

 

[Miss M]

I had figured that if you could butcher quickly and cook it before rigor set in, you were good. If rigor starts setting in, you can still cook and eat it, but it won't be fun. At that point, it needs to stay in the fridge until it relaxes. I have a cold fridge. It takes my bunnies almost a week to get past rigor.

 

[BoxerMom]

How long should these ice baths be?

 

[Frosted Rabbits]

Found an explanation for 'aging' the meat-- and why rigor is not desired....


http://beef.unl.edu/FAQ/200602191.shtml

 

[OneAcreFarm]

How long should these ice baths be?

BoxerMom, what I usually do is have two buckets, one with more water than ice and a second with more ice than water. After I skin and clean the rabbit, I use the first bucket to wash of the carcass and begin cooling down the meat. Then, I put it in the second bucket to continue to bring down the temperature while I finish the other rabbits. I take the second bucket with me inside to finish butchering and preparing for fridge or freezer.