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Aging Beef II

Anonymous Tue May 23 19:23:38 2006

***See Directions***

The general principles of aging are: 1) Temperature: Warmer ages faster with more mold

growth and trimming but more flavor. Carcass needs to be chilled as soon after slaughter

as possible. Over 38F. meat can get slick and off flavors then spoils. Commercially, meat

is aged close to 33 for 10 days and has no aged flavor. 2) Humidity: Higher humidity

encourages mold growth which enhances flavor to a point and increases trim losses. 3)

Carcass Quality: The higher the quality (fatter, more marbling, not too old - preferably 2

years) the better beef ages and the better the flavor and the longer it should be aged. Lean

breeds (dairy crosses, etc.) and grass fed animals should only be aged 2 to 3 weeks.

Prime hindquarters can easily go for 4 to 6 weeks (This is truly

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