Hanging is the process of allowing meat, poultry, and game to hang in a cool, well-ventilated area to tenderize the meat and enhance its flavor. Beef and lamb, with enough fat covering to protect them from bacteria and drying, can be aged. Veal cannot be aged, and pork requires no aging. However, due to the expense of storage, meat is increasingly being cut into smaller portions and wrapped in air- and moisture-proof plastic bags. This method is known as “Cryovac aging.” Kosher meat is not allowed to hang or be aged, which makes it relatively tough and tasteless.