Saturday, January 31, 2009

Love me tender

I am getting more and more involved in painting and drawing food. Nette Lövgren at Liber recently asked me to complete the illustration of their educational book on raw materials for food production. This is how to hang a slaughtered calf up to tenderize the meat. The book says it should be hung by the hips for a better quality.

4 comments:

Leif Häggström said...

How it shall be hung is a matter of personal tase. Some persons insists that the meat will be better if hung by the ribcase. I do it that way mainly because when skinning the animal I hang it by the cheek and it is quite easy to put another hook into the ribcase and change the suspention. Thereafter I remove the head and the meat will be left to mature.

Måns Sjöberg said...

That's an interesting point. I have little experience from this myself but I just read hanging it by the hip evens the tenderizing out because it stretches the back muscles more than if hung by the legs.

Leif Häggström said...

In Svensk Jakt vetrinarian Torsten Mörner discussed the difference between animals hung by diferent bodyparts. He carried out the test either on fallow deer or on boar (I dont remember which) shot at Östermalma. The animals were matured under optimal circumstances. No difference could be noticed when meat from the different animals were cooked and blindtested. I think it was Mörners sidekick Gert Klötzke who did the cooking.

Måns Sjöberg said...

I googled for "bäckenhängning" and found this: http://www.forskning.se/pressmeddelanden/pressmeddelanden/morarenotkottmedbackenhangning.5.46c35dc111c76289b008000810.html. The result might be different depending on the species.