At 7:58 +1000 24/6/1999, Michael Anthony wrote:

>Could you tell me more about ageing meat. Do you just put it in the
>refrigerator and wait or is there some special technique?

http://www.abs.sdstate.edu/flcs/foodsafety/menulist/doc/wildsid1.htm

    Aging of meat is defined as the practice of holding
    carcasses or cuts at temperatures of 34 to 37 F for 10 to
    14 days. This allows the enzymes present in the meat to
    break down some of the complex proteins contained in the
    carcass. Aging of meat usually improves tenderness and
    flavor.


This is part of a web site with lots of excellent information about
dressing wild game. The opening page of the site is
http://www.abs.sdstate.edu/flcs/foodsafety/menulist/wildgame.htm


Happy hunting!

 ...Richard.