AT RICHARDSON’S OF WOODTHORPE IN YORK, TRADITIONAL BUTCHERY TECHNIQUES EXTEND TO OUR HEIFER BEEF WHICH IS HUNG FOR A MINIMUM OF THREE WEEKS

At Richardson’s of Woodthorpe, York, our beef is heifer beef and is hung for a minimum of three weeks. In fact, the amount of time that the heifer beef is hung is an essential element in enhancing the flavour and maximising tenderness.

The ageing of our heifer beef involves a chemical change that happens under controlled temperatures and the first eleven days helps the heifer beef to tenderise. The ensuing days during which the heifer beef carcass is hung see the flavour intensified.

As the heifer beef carcass dehydrates and shrinks, the flavour of the heifer beef is strengthened and it is this process which gives the heifer beef meat from Richardson’s of Woodthorpe in York that old fashioned beefy taste so rarely found these days. This principle, though, also applies to:
Pigs: three to five days
Spring lambs: three days to end of the year
Lambs (Hogs): five to ten days hanging

Please click below for further detail:

• Lamb and mutton from Richardson’s Traditional Butcher of Woodthorpe in York.
• Pork from Richardson’s Traditional Butcher of Woodthorpe in York.
• Rose Veal from Richardson’s Traditional Butcher of Woodthorpe in York.