Tender makes assumptions about how your meat is being aged. These aren't just picky details — they help keep your meat safe and aging the way it should.
Always gut, skin or pluck, remove damage, rinse thoroughly, pat dry and age in one or a few large pieces. This limits spoilage, improves airflow, and keeps pests and germs from thriving.
Tender assumes your meat is sheltered from rain, wind, and direct sun. Rain makes it soggy, sun can cook it, and wind can dry it too fast.
Tender assumes your setup keeps out flies, mice, birds, and other curious visitors. Bugs and animals carry bacteria and can ruin the meat. A mesh cage or netting helps keep it safe.
Tender assumes your meat is hanging somewhere with good airflow. Air movement keeps mold from taking over and helps the surface dry just right. Musty corners or sealed boxes are bad news.
Tender assumes that aging conditions where your meat is can be tracked by looking at the weather in the local area. Aging next to a campfire won't work.