Title: Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Headings: 
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. 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 the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef

Content: Aging beef is a procedure used to naturally tenderize beef. The process includes storing vacuum packed beef for 5-28 days at a constant temperature of 0-4 degrees centigrade. This allows the natural enzymes in the muscle to slowly break down the fibers. The taste of aged beef also improves. Once beef has been properly aged, it can be either cooked or frozen. The frozen beef will maintain the benefits of aging. It is not advisable to age beef in a home refrigerator, as the temperature varies too much. It is also not possible to age beef that has been previously frozen. Dry vs. wet aging! There are two ways of aging beef: