The 'Natural State Hanging Method' or Tenderstretching is an alternative means of hanging the carcase during chilling. While carcases are traditionally hung by the heel (Achilles tendon), tenderstretch carcases are hung from the hip bone.
Natural State hanging improves meat tenderness by positioining the body in its natural state to promote muscle elongation and superior tenderness.
The tenderstretch effect varies by muscle, with the eating quality of most hindquarter cuts improved.
Bass Strait Beef employs a 'Natural State Hanging Method' in which all carcases are hung in a way that follows the natural anatomical position of cattle.
As a result of this muscle stretching, the major benefits will come in the hindquarter cuts - especially the Rump, Striploin, T-Bone, Inside, Knuckle, Outside Flat, Eye Round and to a lesser extent the Cube Roll.
In particular you will see some enormous gains in the Striploin and Rump.
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