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Well Hung and Tender http://www.wellhungandtender.com
 Quality is the hallmark of Well Hung and Tender beef. Unlike the supermarket product, their beef is grass fed and well hung to produce maximum flavour and tenderness.
Typically, most British beef is hung for only five to ten days - Well Hung and Tender beef is hung for at least 4 weeks to create premium taste.
The longer you hang beef, the longer the enzymes have to break down the muscle fibres, so the meat becomes increasingly tender. A 15-17% weight loss also occurs over a four to five week hanging period, and because this weight loss is moisture, it has the effect of concentrating the flavour.
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