Aging of Beef

Aging is a natural process that improves the tenderness of beef, especially in cuts from the rib and loin. Most tenderization occurs within the first 7 to 10 days of the aging process. During this time natural enzymes in beef break down connective tissue in the muscle fibers.

There are two commercial methods for aging beef:  wet and dry.

Wet Aging:  This is the predominant method of aging used today.  Wet aging primarily improves tederization and takes place in vacuum bags under refrigerated conditions.  Vacuum packaging of beef minimizes spoilage.  Most beef is vacuum packaged at the processing plant.

Dry Aging:  An entire carcass or wholesale cut (without covering or packaging) is placed under refridgeration with humidity-controlled conditions.  In addition to tenderizing, dry aging also adds a unique brown-roasted beefly flavor.  Dry aging is not widespread because it is a more complex method.