Who in their right mind would say no to a tender cut of meat? The mere thought of a juicy, succulent steak is enough to make anyone develop a craving for it. Are you aware, however, that the tenderness of meat goes much further than the cut of meat alone? While natural factors like the age and breed of a particular animal are beyond human control, the meat industry does utilise the hanging process to reduce toughness in the meat. Following the initial steps of slaughtering and dressing the animal, its carcase can be hung using two techniques in order to improve the tenderness quotient of its meat cuts.