Aged-Beef vs. NON-Aged Beef
Aged-Beef: All fresh beef is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.
Non-aged Beef: All fresh meat is cooked right after it has been cut and cleaned or if you buy fresh beef it is aged for at least few days and up to several weeks to allow enzymes naturally present in the meat to break down the muscle tissue, resulting in improved texture and flavor.
Two types of Aged-Beef
Wet- beef is put in a vacuum sealed package and stored in a controlled environment for a specific period of time.
Dry- beef carcasses, subprimals or placing unpackaged primal cuts in a refrigerated room and left to age for several weeks or even months at controlled temperature, relative humidity and air flow.
Aged-Beef has a procedure with guidelines, the primary factors taken into consideration.
These factors are important as they relate to the beefs flavor notes, shelf-life, product shrinkage, microbial spoilage, and other issues of quality and economics.
- Days of Aging
- Storage Temperatures
- Relative Humidity
- Air Flow
Dashdorj, Dashmaa, et al. "Dry aging of beef; Review." Journal of Animal Science and Technology, vol. 58, no. 1, 2016. Academic OneFile, go.galegroup.com/ps/i.do?p=GPS&sw=w&u=j081904&v=2.1&it=r&id=GALE%7CA469990245&asid=794557fe7863406e52d7fa90ab4e580a. Accessed 4 Apr. 2017.
"Steaks are rarin' to go" New York Post [New York, NY], 31 Oct. 2012, p. 039. Infotrac Newsstand, go.galegroup.com/ps/i.do?p=GPS&sw=w&u=j081904&v=2.1&it=r&id=GALE%7CA329038704&asid=0f2ab22b0bae870101be1d4413f80644. Accessed 4 Apr. 2017.