How Is Beef Aged?

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Posted by Meat N Bone

Marketing teams have a history of adopting a common practice and acting as if they are the only ones doing it.

One of the newest (and currently largest) players in the South Florida market promotes their “wet aging all our beef” policy everywhere. ” Their employees also repeat it like gospel.

The thing is, theres nothing special about this. Everyone ages beef.

Age is applied to each and every piece of meat produced in the US. Be it for 5,7,15,17 or 40 days. The meat will be more tender and more expensive the longer it is aged. The average supermarket will age beef anywhere from 5-17 days. At the very least, premium beef (CAB, G1, etc.) will be aged for 30 days. Although flavor is unaffected, wet aging will increase tenderness. Does it make a difference? Absolutely. However, dry aging is a completely different procedure that tenderizes beef and modifies the flavor. Dry aging, which is typically only found at steakhouses, gives your beef an intense, nutty flavor.

To help you better understand the beef you are purchasing, we’re delving into the wet and dry aging processes in this article.

Dry Aged Beef Vs Wet Aged

How Is Beef Aged?

Why Is Beef Aged?

All beef is aged.

The term “beef aging” refers to how long the meat has been kept chilled and stored after being killed rather than the age of the cattle. Since freshly-slaughtered beef tastes metallic and less “beefy,” we age it. Truth be told, beef that hasn’t been aged doesn’t taste very good.

The meat is typically better the better the aging process. High-end steakhouses and butchers, like us, devote a lot of time and resources to consistently and properly aging beef. Nevertheless, even the typical supermarket beef has aged for at least a week.

There are two methodologies to age beef: Wet-Aging and Dry-Aging.

Wet-Aging Tenderizes Meat But Does Not Impact Flavor

Wet-aging beef is the most common. In the U.S., it is the primary method of aging beef. S. because it takes less time, and is popular with producers, wholesalers, and retailers in the UK today. Wet-aging typically takes a few days, and there is no moisture loss during that time. Any meat sold by weight will be more expensive than meat that has been dry-aged, where moisture loss is desired for flavor at the expense of final weight.

In order to wet age beef, the meat must be placed in vacuum-sealed bags. As it sits in the freezer, it ages.

Fresh beef from Meat N Bone continues to age when it is kept in the refrigerator. There is no moisture loss. However, wet-aging only impacts tenderness; it does not affect flavor.

Dry-Aging Impacts Both Tenderness AND Flavor

Dry-aging beef is a much more complex and expensive process. For up to 120 days, beef is kept exposed in a frigid room (32° to 34°F) with regulated humidity and air flow. At the very least, for 17 days. Dry-aging results in a distinctive brown-roasted beefy flavor. It can be described as “nutty. “.

Prior to cutting steaks, it is best to dry-age primal cuts, such as the entire rib-bone.

While enzymes in the meat’s cells break down the protein, fats, and glycogen, the air inside dry-aging spaces or refrigerators is constantly circulating to stop the growth of anything undesirable. This breakdown forms loads of amino and fatty acids.

Another important factor to proper dry-aging is MOLD. Yep, you read that correct, mold. Because they are responsible for flavor imparting during the dry-aging process, molds are a crucial component. The flavor of beef that has been dry-aged at home will differ from that of beef that has been aged professionally. Heck, the taste of Chicago-aged beef won’t be the same as that of Miami-aged beef. Molds bring that funky flavor.

When beef is dry-aged it loses its moisture. In fact, beef can lose up to 30% of its volume during this process which means, at the end of the dry-aging process, you have less meat to sell This makes it more expensive.

Although it hasn’t been proven scientifically, some people think that as beef ages and loses water, the flavor becomes concentrated on the beef. This could explain why dry-aged beef has a much stronger flavor.

Dry-aging impacts both flavor and tenderness. Some people age beef for longer than 90 days. However, the general consensus is that the ideal aging period is between 30 and 45 days.

Can I Dry-Age At Home?

Yes and no. You can create a dry-aging room at home by purchasing a basic object and giving it 45–60 days to rest. Many products advertise that you can use them to dry-age at home. We have tested dry-aging steaks at home with mixed results. To be completely honest, the issue is that while at-home dry-aging techniques can dehydrate meat, they can’t impart the same flavor. Simply put, they dont have the “funk. “.

Mold gives good dry-aged steaks their distinctive nutty-funky flavor, which is difficult to replicate at home or in an uncontrolled environment. Growing mold is the foundation of an appropriate aging process, but the right mold is required to impart flavor to the steak. The aging room’s location and other cuts that have been aged there both have an impact on the mold, which is a product of the environment. Mold is developed and nurtured for months.

Without the mold, you are just dehydrating meat.

Is Dry-Aged Beef Better?

Aged beef IS better. Taste will ultimately determine whether dry-aging beef for more than 30 days is preferable. We offer a variety of premium beef cuts that have aged for 45 days. They are delicious, much more intense, and significantly more expensive. According to our experience, whether they are superior really depends on personal preference.

All of the beef at Meat N Bone is dry-aged for 14 to 30 days. After that, we vacuum seal it, allowing it to wet age until it freezes.

Check Out Our Dry-Aged Beef Range.

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What is dry aged beef? Since when is drier meat good?

FAQ

How is beef aged for 21 days?

21 days: Evaporation causes the steak to lose 10% of its weight in the first three weeks. Although the front and back of the meat leak water, the sides of the steak are waterproof thanks to the fat and bone there. As a steak ages, it will become more concave because meat shrinks with time.

How long is grocery store beef aged?

Every beef item in the supermarket is at least seven to ten days old. Without at least this much time, meat has a distinctly bland and metallic flavor. Dry-aged steaks, when done properly, produce an indescribable flavor.

Is beef better fresh or aged?

Although dry-aged steaks have a richer flavor and more tender texture than their fresh cut counterpart, whether they are worth the extra money depends entirely on your preferences.

How is commercial beef aged?

Information. Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. The United States Department of Agriculture advises against aging beef in a home refrigerator due to the 10- to 6-week aging time.

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