Lunar Phases, Meat Cutting, and Curing: Did He Lose His Mind?

By Eben van Tonder, 14 Dec 2024

Table of Contents

Introduction

It started with a handful of scattered references I stumbled upon during a survey of enchantments and folklore from Germany and Austria. Among tales of ancient rituals and superstitions, I noticed repeated mentions of meat curing and cutting practices tied to the phases of the moon. At first glance, these claims seemed like little more than romantic folklore—curiosities of a bygone era. Yet, as I delved deeper, I discovered that the beliefs were widespread, intricately detailed, and deeply entrenched in rural traditions.

My curiosity grew, and I began developing what would become the Lunar Phases with Meat Cutting and Curing: A Complete Compendium. This project, meticulously pieced together, ultimately compiled over 200 references documenting the connections between lunar cycles and meat curing practices. It was a fascinating but seemingly improbable collection of beliefs.

The turning point came when I encountered a startling fact: In Germany and Austria, tree felling is still practised in certain regions according to the phases of the moon. The claim? That wood felled under specific lunar phases dries faster, resists pests better, and has superior durability. This ancient practice had survived into the modern age because, it seemed, it worked.

That discovery forced me to re-evaluate everything. Could there be a material, scientific basis for the lunar-phase claims about meat curing and cutting? I set out to uncover any possible scientific underpinnings for this belief system and to confirmed to myself that my interest in the subject was not due to me losing my mind! More than this, if such explanations existed, what practical lessons might they offer modern meat professionals in plant design, methodology, and product optimisation?

The Full Moon and Meat Curing

Belief: Meat cured during the full moon is said to preserve better, dry more effectively, and resist spoilage.

During full moons, rural communities observed heightened insect activity, which necessitated vigilance in meat handling. Moreover, they reported improved drying rates and better resistance to spoilage during this phase.

Possible Scientific Underpinnings

1. Increased Insect Activity
Full moons provide brighter conditions that enhance the activity of blowflies (Calliphoridae), key vectors of meat spoilage. Species like the bluebottle fly (Calliphora vomitoria) and greenbottle fly (Lucilia sericata) lay eggs on meat, leading to rapid maggot infestation.

Modern Insight: Blowflies rely on lunar illumination for navigation. Their activity increases significantly during full moons. Historical communities, aware of this, likely became more vigilant in protecting their meat.
Source: Wall, R., & Smith, K. E. (1996). “The biology and management of blowflies.” Annual Review of Entomology.

2. Gravitational Forces and Drying
The moon’s gravitational pull, strongest at the full moon, has been linked to subtle effects on atmospheric moisture. Lower humidity and increased evaporation would improve meat drying conditions.

Modern Insight: Studies confirm that lunar phases influence evaporation rates and atmospheric humidity. This would help meat dry faster, discouraging bacterial and fungal growth.
Source: Baliunas, S., & Soon, W. (1995). “Are variations in the Earth’s humidity related to the lunar phase?” Earth and Planetary Science Letters.

3. Light and Bacterial Behaviour
Bright moonlight may indirectly suppress spoilage bacteria such as Pseudomonas fluorescens, which thrive in moist, dark conditions. Beneficial lactic acid bacteria (LAB), essential for meat curing, are unaffected by light.

Modern Insight: Light exposure inhibits spoilage bacteria biofilm formation while having little effect on LAB.
Source: Kim, W., et al. (2014). “Light and bacterial biofilm formation.” Frontiers in Microbiology.

The New Moon and Slaughtering

Belief: Animals slaughtered at the new moon yield meat that resists spoilage and cures more effectively.

Under the dark skies of a new moon, rural butchers observed lower insect activity, cooler temperatures, and slower meat spoilage.

Possible Scientific Underpinnings

1. Reduced Insect Activity
Blowflies struggle to navigate in darkness. Egg-laying decreases significantly during moonless nights, reducing the risk of infestation.

Modern Insight: Studies confirm that insect oviposition declines in low-light conditions.
Source: Greenberg, B. (1971). Flies and Disease. Princeton University Press.

2. Radiative Cooling
Dark nights allow for greater radiative cooling, where heat escapes from the ground into space, lowering temperatures.

Modern Insight: Cooler temperatures slow bacterial metabolism and enzymatic activity, delaying spoilage.
Source: Garratt, J. R., & Segal, M. (1988). “The influence of cloud and surface fluxes on nocturnal cooling.” Journal of Climate.

Waxing Moon and Blood Retention

Belief: Animals slaughtered during the waxing moon yield meat with better blood retention, enhancing texture and flavour.

Communities believed that lunar gravitational forces influenced fluid dynamics, resulting in juicier, more pliable meat.

Possible Scientific Underpinnings

1. Fluid Retention and Gravitational Forces
Lunar gravity influences biological fluids, similar to its effects on tides. This could have subtly delayed blood drainage post-slaughter.

Modern Insight: Delayed blood loss preserves moisture and tenderness, improving meat texture.
Source: Foster, R. G., & Kreitzman, L. (2004). Rhythms of Life: The Biological Clocks That Control the Daily Lives of Every Living Thing. Yale University Press.

Waning Moon and Meat Drying

Belief: Meat dries and cures most effectively during the waning moon phase, with reduced spoilage risks.

Communities observed that the waning moon coincided with drier conditions and reduced insect activity, creating optimal curing environments.

Possible Scientific Underpinnings

1. Lower Humidity and Faster Drying
Humidity may decrease subtly during the waning phase, improving water loss from meat surfaces.

Modern Insight: Dry conditions accelerate evaporation and limit bacterial growth.
Source: Seinfeld, J. H., & Pandis, S. N. (2016). Atmospheric Chemistry and Physics. Wiley.

2. Reduced Insect Activity
Diminishing moonlight reduces blowfly activity, lowering the risk of contamination during critical drying periods.
Source: Warrant, E. J. (2008). “Nocturnal vision.” Nature Reviews Neuroscience.

Practical Implications for Modern Meat Processing

1. Temperature and Humidity Control
Replicate natural cooling effects observed during darker lunar phases using precision HVAC systems to slow bacterial spoilage post-slaughter.

2. Insect Management
Design facilities with light management systems and physical barriers to minimise insect exposure during processing and curing.

3. Optimised Drying Environments
Integrate automated humidity and airflow controls to recreate conditions associated with the waning moon, improving product quality.

4. Bacterial Monitoring
Use controlled environments to suppress spoilage bacteria like Pseudomonas while encouraging beneficial LAB, as ancient practices inadvertently did.

Conclusion

What began as folklore surrounding lunar phases and meat curing evolved into a detailed study supported by both historical practices and scientific explanations. The monumental discovery that tree felling in Germany and Austria aligns with lunar cycles reframed the conversation: If lunar phases affect wood drying, could they not also impact meat processing?

Through meticulous research and over 200 documented references, I found plausible scientific underpinnings for these ancient beliefs. By examining the role of lunar illumination, gravitational forces, radiative cooling, and insect behaviour, it becomes clear that these traditions were not mystical but practical strategies rooted in empirical observations.

For the modern meat professional, these insights offer valuable lessons in environmental optimisation, process design, and pest management, bridging ancient wisdom with contemporary technology to improve product quality and efficiency.