Aging
 |
The term "aging" simply means the length of time beef is stored under controlled conditions of temperature and humidity before being processed into retail cuts.
Aging allows naturally occurring enzymes within the meat to slowly break down some of the connective tissues that contribute to toughness.
Aging beef is proven to significantly increase tenderness. Aging times vary from 3 - 21 days from the date of production, depending on the product's specifications. After 28 days the natural enzyme action is completed.
|
There are only two ways to age beef:
|
- Wet aging - the aging of beef in vacuum packaging at 0 to 2°C.
- Dry aging - the aging of carcass beef in a controlled environment of humidity and temperature of 0 to 2°C.
|
|
Greater moisture losses occur with dry aging resulting in higher yield losses (shrink).
Both methods are proven to have the same effect on tenderness.
