Conditioning is the process of making meat more tender by holding it for a period at low temperature after slaughter, allowing natural enzymes to break down muscle fibres and connective tissue. Also called ageing or hanging, it may last days for poultry and pork or weeks for beef, in carefully controlled chillers where temperature and humidity prevent spoilage while enzymes work. Properly conditioned meat is more tender and flavourful, with a firmer texture that cooks well. The practice is the reason quality butchers hang carcasses and why aged beef is prized, turning time into tenderness.