Why this meat hook earns its place
Hanging is not just storage, it is a different result. A joint laid on a tray sits on one wet face for as long as it is in there, and that face stays tacky while the rest of the surface dries; hung on a hook, air reaches the whole thing at once and any drip goes down and away instead of pooling underneath. It is also the cheapest space trick in a cold room, because the volume above a shelf is doing nothing until you hang something in it. The 25 cm length is what makes that work on a large cut: a short hook holds the meat tight against the rail where it touches the bar and blocks the air you hung it up to get, while a longer drop puts the joint clear underneath, so several can be spaced along a rail without touching each other.
Stainless is the only sensible material for something that lives in a humid chiller in permanent contact with raw meat. Plain steel corrodes in that environment and rust is not something you want against a cut you are going to serve; stainless does not pit, takes a wash and a sanitise between uses, and carries no taint from the last thing that hung on it. Take hooks down and clean them on the same cycle as the rails rather than leaving them up, because a hook that never comes off the bar never gets properly seen.
