1. Home
  2. Knowledge Base
  3. Products and Ingredients
  4. How long is your meat hung for?

Pork 7 days

Lamb 8-10 days

Beef fore qtr 2-3 weeks (Mince, Diced, Roasting Joints etc)

Hind qtr 3-6 weeks (Steaks, Rib, Sirloin and Rump Roasts))

Venison (wild not organic) 2 weeks approx.

Rose Veal 10-30 days depending on cut

Was this article helpful?

Related Articles