Dry-Aging of Beef

Dry-Aging of Beefexecutive SummAryPrepared for the National Cattlemen s beef Association sCenter for Research & Knowledge ManagementJeff W. Savell, Professor and Manny Rosenthal Chairholder,Texas A&M UniversityDry- aging of beef executive SummAryDry aging beef to enhance its flavor and tenderness is used by a very small number of meat purveyors for upscale hotels and restaurants and by an even smaller number of retailers for the gourmet market. Dry aging is a process whereby beef carcasses, primals, and/or subprimals are stored without protective packaging at refrigeration temperatures for one to five weeks to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavor that can only be described as dry-aged beef . Dry aging beef may be more art than science. Popular articles, sales brochures, and Web sites devoted to promoting or merchandising dry-aged beef use terms such as buttery and rich, superb in taste and texture, superior in taste and tenderness, mellow and intense, and earthy and nutty to describe the advantages for dry-aged compared to wet-aged beef .

Dry-Aging of Beef • • executive SummAry flavor notes, shelf-life, product shrinkage, microbial spoilage, and other issues of quality and economics.

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  Aging, Beef, Dry aging of beef

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