Tenderstretch Model

Tenderstretch Model: Numerous experts and studies have shown and stated that deer, for example, need to be hung for at least 48 hours to drastically improve the texture and flavor of meat. 
 
Nosetotail.com provides an excellent summary as quoted here:
“Prevents contraction during rigor mortis – In tenderstretching, the legs form a 90⁰ angle from the rest of the animal carcase, the muscles are in a constant stretched position. This prevents any resultant contraction due to rigor mortis, especially in the hindquarters.
 
Yields faster results – From a commercial standpoint, tenderstretching can be advantageous because it encourages ageing to occur at a faster rate. As a result, it displays a faster turnaround for the production of tender meat. There are certain cuts, in fact, which show the same commercial quality when tender-stretched for two days as when they are Achilles-hung for two weeks.
 
Spreads meat out evenly – Due to its right-angled posture, tenderstretched leg portions can experience significant changes from their natural form. This results in the meat surrounding the bone in equal proportions. The equal spreading out of meat is particularly appreciated by professional chefs and food connoisseurs.
 
No electrical stimulation required – While it does produce immediate results, electrical stimulation needs to be regulated with precision, because a rapid decline in pH can lead to muscle shortening due to heat. Tenderstretching does not require any electrical stimulation and is attained completely naturally.
 
Overall improved tenderness – A study by the Commonwealth Scientific and Industrial Research Organisation (CSIRO) in Australia studied the difference between the two hanging methods on cooked meat…” (credit to https://nosetotailapp.com/blog/tenderstretch-vs-achilles-tendon )
If you want to experience the benefits of the tenderstretch method, the Tenderstretch Model is for you.