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Beef aging is the process of preparing beef for consumption, mainly by breaking down the connective tissue.

Contents 1 Dry aged beef 2 Wet aged beef 3 Dry vs. Wet 4 See also 5 External links

[edit] Dry aged beef

Dry aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or primal cuts (large distinct sections) will be placed in a cooler. This process involves considerable expense as the beef must be stored at or near freezing temperatures. Also only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry aged beef outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration of the flavor. The taste of dry-aged beef is almost incomparable to that of wet-aged with four weeks being a recommended minimum.

The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Dry aging of beef is rare in super-markets in the United States today due to the significant loss of weight in the aging process. It is found in steakhouses and certain restaurants.

The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn't cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking.

In addition to endogenous enzymes (those found naturally in the beef) which help tenderize and increase the flavor of the meat, these fungal species do so as well. The genus Thamnidia, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.

[edit] Wet aged beef

Wet-aged beef is beef that has typically been aged in a vacuum sealed bag to retain its moisture. This is the dominant mode of aging beef in the United States today. Wet-aging is popular because it takes less time (typically only a few days) and none of the beef is lost in the process. In contrast, dry-aging can take 15–28 days, and will see up to a third or more of a steak being lost from moisture loss.

[edit] Dry vs. Wet

Dry Aged beef is different from wet aged beef, which is typically aged in a vacuum sealed bag, requiring only a matter of days with no loss of weight, and doesn't require the same precision in cooling. In contrast, dry-aging takes several weeks, with a significant portion of the meat mass lost due to mold growth and evaporation.

Steak aficionados disagree as to which method produces the better steak. Although dry aged beef appeals to traditionalists, a few consider wet aging to produce a superior steak.^{[citation needed]}

[edit] See also

• Ham, especially country ham: pork aging, Bacon

[edit] External links

• Information on aged beef
• University of Minnesota Extension Service - Aging Beef