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Saturday, November 03, 2007

Aging Beef

According to the University of Minnesota Extension Service, beef flavor improves with age.

Their website explains that it's typical for beef carcasses to be aged about 7-days prior to butchering into retail cuts. The article goes on to explain that aging beef is more effective for older cows and for beef that is darker in color.

"in carcasses where lean was lighter in color, tenderness continued to improve during up to 16 days of aging....maintain the temperature at 30 to 35 degrees F while the beef carcass is being aged"

To learn more about the advantages, disadvantages, and risks associated with the aging process, visit the University of Minnesota Extension via the world wide web.


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1 comment:

BBQ Master said...

This is extremely dangerous to try at home if the beef doesn't have enough fat cover.If you fail in any one factor you will end up in contaminated meat.