【中文】牦牛肉屠宰后在0－4℃恒温恒湿的排酸间静置24－48小时，排出屠宰过程中产生的乳酸、血水与体液，使其蛋白质软化、肉质更嫩、腥味更小，也更好消化。
【English】After slaughter, the yak meat is rested in an aging room held at a constant 0-4 degrees Celsius and controlled humidity for 24 to 48 hours. Lactic acid, blood and body fluids are drawn out, softening the proteins, tenderizing the texture, reducing any gamey smell and making the meat easier to digest.
