It should always be 40 degrees F or lower when hanging meat to age. We would age beef on the ranch always at 37 to 38 degrees.BUS314 wrote:I have always wondered about hanging to age some------what is the highest temp that would be safe??
Of course you want to maintain the temperature above 32 degrees so it does not freeze during the aging process.
Oh, and like the hundreds and hundreds of cattle I have butchered or help butcher during the days of my youth, we always hang head down.