What is Aged Beef?
- Daniel Rosacci

40 years ago, almost all beef was of high choice or prime quality, and Dry Aging beef was the norm. Sides or quarters of beef were hung under ideal conditions for two to four weeks, and as they hung, the beef's own enzymes work to tenderize the meats. At the same time, evaporation shrinks and concentrates the beef's flavor.

After 21-28 days this maturing process produces wonderfully tender meats with a flavor beyond compare! However, due to shrinkage and the extra trimming involved, Dry Aging produces an additional 15-20% in weight loss!

Then in the early 1960's 'Vacuum Packaging' was invented. 'Cryo-vac' made it easy for meat processors and deliver primal cuts and make more money per animal, and when done under ideal conditions, the beef can be "Wet Aged".

Wet aging was much more cost effective for the processors, so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what Dry Aged steak tasted like!

In today's market, tough competition and tight margins demand 'Just-In-Time' ordering, and almost all meats are put on sale or cooked within 2 - 4 days of harvest. Fierce competition between chains and big-box stores does not allow for aging. It has also lowered the standards to USDA Select and Low Choice - the lowest grades of beef! Many markets don't even carry graded beef! Only high grade beef (premium choice to high prime) is suitable for long-term aging. And dry aging low grade beef just doesn't have adequate marbling or fat cover.