How Is Beef Aged? A Complete Guide to the Beef Aging Process

Beef aging, also known as beef ageing, is the process of preparing beef for consumption by aging it to improve texture and enhance flavor There are two main methods of aging beef – dry aging and wet aging. Understanding how each method works and its effects on flavor and texture can help you choose the best type of aged beef for your needs

An Overview of Beef Aging

Beef aging involves storing cuts of beef at near-freezing temperatures for an extended period, typically several weeks. This allows natural enzymatic and biochemical processes to take place that break down connective tissues and alter the flavor profile of the beef. The main effects of aging are:

• Tenderization – Connective tissues and muscle fibers weaken over time, making the beef more tender

• Flavor enhancement – Flavor compounds evolve over time, creating a richer, beefier taste.

• Weight loss – Moisture evaporates from the meat during aging, decreasing weight.

There are two distinct methods of aging beef:

Dry Aging

Dry aging involves hanging entire primal cuts in a temperature and humidity-controlled environment while exposed to circulating air. The exterior surface develops a hardened crust that is trimmed off, resulting in significant weight loss. Takes 15-28 days or longer. Intensifies flavor and tenderizes beef.

Wet Aging

Wet aging involves vacuum-sealing beef cuts in plastic bags to retain moisture. Takes 4-10 days. Less weight loss than dry aging. Produces milder flavor enhancement.

Now let’s look at the details of how each aging method works and their effects on beef.

How Dry Aging Beef Works

Dry aging is the traditional process of aging beef and results in the most flavor enhancement and tenderization. Here are the key steps and effects:

• Whole primal cuts like rib, loin or sirloin are hung in a refrigerated aging room. Temperature is 34-38°F with humidity around 85-90%.

• Beef is exposed to oxygen while moisture evaporates from the exterior surfaces. This forms a hardened crust.

• Enzymes naturally present in the beef breakdown connective tissues through proteolysis. This tenderizes the beef.

• Flavor compounds evolve over time through enzymatic and microbial activity, creating a richer, beefier taste.

• The beef loses 15-30% or more of its original weight during several weeks of dry aging. This concentrates the flavor.

• The hardened outer crust that has dried is trimmed off before cutting steaks or roasts. What remains is exceptionally tender and flavorful beef.

• It can take 15-28 days or longer to fully dry age beef. Most high-end steakhouses serve beef dry aged for 21-35 days. The longer the aging, the more intense the flavor and tenderization.

How Wet Aging Beef Works

Wet aging is a faster, more efficient method of aging beef that retains more moisture and weight. Here’s an overview:

• Individual cuts like steaks or roasts are vacuum-sealed in plastic bags, eliminating exposure to air.

• The beef is stored at 34-38°F for 4-10 days in the sealed packaging.

• Some enzymatic breakdown of connective tissue occurs but to a lesser degree than dry aging.

• Because there is no moisture loss, the beef retains most of its original weight.

• Flavor enhancement is more mild compared to dry aging.

• No crust develops since the meat surface isn’t dried out, so no trimming is required.

• The short 4-10 day aging period makes it a quicker, less expensive process than dry aging.

So wet aging provides some improvements to tenderness and flavor but not to the same degree as dry aging. The retained moisture results in higher saleable weight and lower cost. Wet aged beef is more commonly available at supermarkets while dry aged beef is sold at premium butcher shops and high-end steakhouses.

How Aging Improves Beef Texture

Aging improves the texture of beef in several ways:

• Enzymes naturally present in the muscle fibers break down the connective tissues through proteolysis. This leads to structural weakening that tenderizes the beef.

• Calpains and cathepsins are enzymes that specifically attack the proteins collagen and elastin which are connective tissues that make meat tough.

• Actin and myosin proteins are also hydrolyzed during aging, loosening the muscle fiber structure.

• The longer the aging time, the more the connective tissues and muscle fibers weaken resulting in a more tender texture.

• Dry aging delivers the most tenderization, followed by wet aging. Non-aged beef is the toughest with the strongest muscle structure.

• When cooked, aged beef is easier to chew with a looser fiber structure while non-aged beef can be chewy and tough.

• Aged meat melts in your mouth while the connective tissues in non-aged beef require more chewing to break down.

How Aging Alters Beef Flavor

Several mechanisms create a richer, beefier flavor during aging:

• As moisture evaporates during dry aging or interacts with oxygen during wet aging, flavor compounds are created through various chemical reactions.

• The Maillard reaction produces savory flavors through the interaction of amino acids and sugars.

• Nucleotides like inosine monophosphate (IMP) which enhance umami flavors increase during aging.

• Enzymes liberate amino acids like glutamic acid that contributes to the meaty taste.

• Microbial growth on the meat surface during dry aging generates flavor molecules.

• As the meat loses moisture, the flavors concentrate and intensify.

• Trimming off the dried exterior crust of dry aged beef also removes unpleasant odors, leaving behind the pure beefy interior flavor.

• Longer aging = more intense beefy flavor. Most experts agree 28-35 days creates optimal dry aged flavor.

• Wet aging delivers milder flavor improvement vs. the robust enhancement from extensive dry aging.

How Beef Selection Impacts Aging

Certain quality grades and cuts of beef are better suited for aging:

• USDA Prime has ample marbling that enhances flavor during aging. USDA Choice also benefits but to a lesser degree. Lower grades don’t have enough fat for dry aging.

• Heavily marbled cuts like ribeye are ideal as the fat helps transmit flavors. Lean cuts can become dry during aging.

• Whole primals or subprimals are better than individual steaks or roasts since less surface area is exposed. This reduces waste from trimming aged outer surfaces.

• Bone-in cuts age better as the bone protects the interior meat and adds flavor.

• Thick cuts hold up better to moisture loss compared to thin cuts.

Consider the quality grade, marbling, cut, bone presence, and thickness when selecting beef for aging. These factors influence the flavor and texture improvements that aging can provide.

Is Aged Beef Worth the Cost?

Aged beef costs more than non-aged beef for several reasons:

• Time investment – Dry aging can take 4-8 weeks and wet aging 1-2 weeks vs. shipping fresh beef right away. Storage time costs money.

• Shrinkage – Dry aged beef can lose 15-30% or more weight during aging, reducing saleable product. Wet aging loses minimal weight.

• Specialized storage – Dry aging rooms require specific temperature, humidity and airflow controls adding operating costs. Wet aging just needs refrigeration.

• Yield loss – The dried outer layer on dry aged beef is trimmed away as waste, further decreasing usable meat. No trim loss occurs with wet aged beef.

• Labor – Trimming dry aged beef adds additional handling and labor expense. Minimal processing of wet aged beef is needed.

Considering the extended aging time, weight loss, yield loss, equipment costs, and labor, dry aged beef can cost 30-50% or more than the same fresh or wet aged cuts.

For consumers willing to pay a premium price, expertly dry aged beef provides an unmatched eating experience thanks to its flavor and tenderness. Aficionados consider it worth the higher cost for a special occasion meal.

Can You Dry Age Beef at Home?

It is possible to dry age beef at home but requires attention to temperature, humidity, air flow, and hygiene. Here are some guidelines for home dry aging:

• Use a dedicated refrigerator just for dry aging. The environment must be tightly controlled.

• Maintain a temperature of 34-38°F and a humidity level around 85%.

• Ensure airflow surrounds the beef cut on all sides. Use a wire rack rather than resting on a plate.

• Keep the refrigerator very clean and free of other foods to prevent off-flavors.

• Use high-quality primal or subprimal cuts, not individual steaks. Bone-in cuts perform best.

• Monitor for fungal growth. Excessive mold requires trimming away more meat.

• Dry age for 2-4 weeks maximum. The smaller the cut, the less time needed.

• Expect approximately 20% loss in weight and yield.

• Trim all hardened and dried meat before cutting for cooking.

• Consume immediately after trimming – do not attempt to re-freeze.

With attention to the environment and handling, dry aging beef at home can provide delicious results though likely not at the level of professional dry aging rooms.

The Takeaway on Aged Beef

Aging beef through controlled enzyme activity improves tenderness and develops robust, concentrated flavor. Dry aging delivers superior texture and taste but requires specific conditions for several weeks. Wet aging also enhances beef but to a lesser degree over just several days. While aged beef costs more, its memorable eating quality makes it worth the price for a special meal. Look for dry or wet aged beef at high-end butcher shops and steakhouses to experience the best beef eating possible.