What You Need to Know about Aging Beef
AGING = Improved Tenderness, Enhanced Flavor & Happier Customers
HOW DOES AGING WORK?
Beef is refrigerated (33-36°F) for an extended period of time. (Distributors wet age Certified Angus Beef ® cuts for 21 days.)
2. Natural enzymes in the beef break down proteins within the muscle fibers, resulting in better flavor and tenderness
AREN’T THERE TWO WAYS TO AGE BEEF?
Yes! Wet aging, the most common form, and dry aging, the artisanal method. Check with your distributor to learn more about which method they use.
WET AGED
Beef sealed in airtight, vacuum packaging.
Refrigerated at a carefully controlled temperature,
Improves tenderness with less effect on flavor.
Requires less trimming and yield loss.
DRY AGED
Non-packaged beef stored on racks in open-air coolers
Aged with controlled temperature, airflow and humidity (typically between 70-80%) .
Improves tenderness and develops a characteristic steakhouse flavor, often described as “nutty” or “oaky”.
Carefully trimmed before cutting; cutting and dehydration may result in 15% or more yield loss
Content provided by the, Certified Angus Beef, brand.