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> Home > Beef Flavor > Aging
Beef Flavor Factor #4: AgingThe postmortem aging process allows the natural enzymes in beef to break down specific proteins—mainly myofibrillar—in the muscle fibers. As this occurs, not only is the meat naturally tenderized but flavor is improved as well. Unaged beef tastes metallic, sour or astringent when cooked and lacks the typical beef flavor that we crave. This is partly attributed to aroma, since it takes at least eight days for the distinctive aroma of beef to develop.
There are two commercial methods for aging beef: wet and dry. Wet aging is far more common and occurs in vacuum bags under refrigerated temperatures of 32ºF to 34ºF. Most beef is vacuum packaged at the processing plant. In dry aging, a significant amount of dehydration occurs because the subprimal or wholesale cut is not packaged during aging. Dry aging is not widespread because it is a more complex method and results in yield losses due to dehydration. It is done primarily by upscale and specialty beef purveyors. Dry aged beef produces distinct flavors and aromas perceived as too intense by some consumers but highly desirable by others.
WET AGING vs. DRY AGING
| Length of Aging |
Up to 21 days |
up to 28 days, depending on purveyor |
| Aging Environment |
vacuum bags under refrigeration (32°F to 34°F) |
uncovered in refrigerated room (32°F to 34°F) under controlled humidity and air flow |
| Flavor Produced |
traditional beef flavor |
distinctive brown-roasted beefy flavor |
| Tenderness Affect |
increases tenderness |
increases tenderness |
| Yield Loss |
less than 1% yield loss |
4% to 19% yield loss |
| Cost |
less expensive than dry aged |
more expensive than wet aged due to yield loss, which increases the price-per-pound cost |
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