{"version":"1.0","provider_name":"Glossary","provider_url":"https:\/\/www.healthbenefitstimes.com\/glossary","author_name":"Glossary","author_url":"https:\/\/www.healthbenefitstimes.com\/glossary\/author\/adminglossary\/","title":"Well-hung meat - Definition of Well-hung meat","type":"rich","width":600,"height":338,"html":"<blockquote class=\"wp-embedded-content\" data-secret=\"f3fVeA748k\"><a href=\"https:\/\/www.healthbenefitstimes.com\/glossary\/well-hung-meat\/\">Well-hung meat<\/a><\/blockquote><iframe sandbox=\"allow-scripts\" security=\"restricted\" src=\"https:\/\/www.healthbenefitstimes.com\/glossary\/well-hung-meat\/embed\/#?secret=f3fVeA748k\" width=\"600\" height=\"338\" title=\"&#8220;Well-hung meat&#8221; &#8212; Glossary\" data-secret=\"f3fVeA748k\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" class=\"wp-embedded-content\"><\/iframe><script>\n\/*! This file is auto-generated *\/\n!function(d,l){\"use strict\";l.querySelector&&d.addEventListener&&\"undefined\"!=typeof URL&&(d.wp=d.wp||{},d.wp.receiveEmbedMessage||(d.wp.receiveEmbedMessage=function(e){var t=e.data;if((t||t.secret||t.message||t.value)&&!\/[^a-zA-Z0-9]\/.test(t.secret)){for(var s,r,n,a=l.querySelectorAll('iframe[data-secret=\"'+t.secret+'\"]'),o=l.querySelectorAll('blockquote[data-secret=\"'+t.secret+'\"]'),c=new RegExp(\"^https?:$\",\"i\"),i=0;i<o.length;i++)o[i].style.display=\"none\";for(i=0;i<a.length;i++)s=a[i],e.source===s.contentWindow&&(s.removeAttribute(\"style\"),\"height\"===t.message?(1e3<(r=parseInt(t.value,10))?r=1e3:~~r<200&&(r=200),s.height=r):\"link\"===t.message&&(r=new URL(s.getAttribute(\"src\")),n=new URL(t.value),c.test(n.protocol))&&n.host===r.host&&l.activeElement===s&&(d.top.location.href=t.value))}},d.addEventListener(\"message\",d.wp.receiveEmbedMessage,!1),l.addEventListener(\"DOMContentLoaded\",function(){for(var e,t,s=l.querySelectorAll(\"iframe.wp-embedded-content\"),r=0;r<s.length;r++)(t=(e=s[r]).getAttribute(\"data-secret\"))||(t=Math.random().toString(36).substring(2,12),e.src+=\"#?secret=\"+t,e.setAttribute(\"data-secret\",t)),e.contentWindow.postMessage({message:\"ready\",secret:t},\"*\")},!1)))}(window,document);\n\/\/# sourceURL=https:\/\/www.healthbenefitstimes.com\/glossary\/wp-includes\/js\/wp-embed.min.js\n<\/script>\n","description":"When the term well-hung first appeared in English, it was applied to people with large, pendulous organs\u2014men with big ears, for example. By the late nineteenth century, however, well-hung came to be applied to another kind of meat, that which is slaughtered and then hung for a time in a cool, dry room to improve its flavour. Today, a beef carcass is well-hung after being suspended for about five days at a temperature of about 2\u00b0 Celsius. Formerly, however, meat was hung far longer, as a haut-gout flavour was once in vogue: in the eighteenth century, the famous gastronome Jean-Anthelme Brillat-Savarin recommended that a pheasant be hung\u2014unplucked\u2014until the meat of its breast turned green, or until its flesh was so near to falling off that the bird had to be tied together before being placed on a roasting-spit. To modern tastes, such meat would be over-hung."}