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Once a carcase is dressed (the head, feet, hide and internal organs removed), it is then hung for around 24 hours until it is the right temperature to be broken down into the basic cuts. The way the carcase is hung impacts on the quality of the end product, so it's critical that it's done properly. There are two methods regularly used - tenderstretch and Achilles tendon.
Hanging methods
Tenderstretch
The most common method is to position the hanging hook under the ligament that runs down the back of the carcase, or under the hip-bone of the pelvis. In this position, the legs are suspended at a 90° angle, which limits the contraction of muscles during rigor mortis. This method especially benefits the hindquarter cuts.
Achilles
In the more traditional Achilles technique, the hanging hook is positioned through the rear heels. Gravity causes tension in these muscles as the carcase goes through rigor mortis which can result in slightly tougher meat than tenderstretch method