How beef is aged
Beef aging does not pertain to the age of the cattle but instead refers to the amount of time the meat has been stored and refrigerated after slaughter. Aging beef involves storing meat at refrigerated temperatures to enhance tenderness and flavor.
There are two choices for aging beef, wet and dry aging. Let’s explore the two methods.
Wet Aging
Wet aging includes storing meat in sealed airtight bags under refrigeration (32°F to 34°F) up to 3 weeks. Wet aging results in traditional beef flavor and is the most common aging method.
Dry Aging
Grading beef
Beef grades set the standards for the various quality levels of beef cuts. The grading program uses highly trained specialists and sometimes grading instruments to assist in determining the official grade.
grass vs. Grain-finished beef
All cattle spend a majority of their lives eating grass on pastures. But beef can be finished in a variety of ways, giving you choices when at the meat case in your local grocery store.
beef production cycle
Through the raising beef process, one thing remains constant – the beef community’s shared commitment to raising cattle in a safe, humane and environmentally sustainable way.
Cooking Lessons
Curious about the best way to braise a roast or grill a steak? Want to know how to make a delicious stir-fry or perfectly brown Ground Beef? Our cooking lessons have everything that you need!