Foodservice beef is routinely aged to increase palatability and is listed on menus as a sign of a higher quality product. But there are two distinctly different ways that beef can be aged, and each yields its own desirable results.
What are they? Let’s dig into what aging beef does.
Aged Beef Vs. Fresh
Drying beef with the aid of salt was one of the first ways fresh meat was preserved dating back to prehistoric times. The product that resulted had an extended shelf-life, and was similar in texture to modern beef jerky, but had a distinctly different flavor profile.
While this method of aging wasn’t as relevant following the onset of modern refrigeration, we know there is a benefit to what aging beef does.
An image of a whole tenderloin vacuum packed, which is what wet aging beef does for tenderness.
What is Wet Aging?
Wet aging is the most common method used across the beef industry. Wet aging occurs while fresh beef is in a vacuum sealed package and simply sits in a refrigerated space for a specified period of time.
During this time, enzymes that are naturally found in beef muscles work to break down the structures that keep living muscle rigid which results in a more tender product. Research has shown that 21 days post-harvest is when the largest advantage in tenderness is seen. Tenderness can continue to increase past 21 days, but added benefits become incrementally less as time post-harvest increases. However, customer requests for high age product past 21 days can be accommodated.
Wet aging beef is the single most important thing we can do to ensure tenderness for our customers, it’s what sets foodservice beef apart from retail beef, which traditionally will not be wet aged.
An example of how cuts of beef are dry aged on racks in an open air environment.
What is Dry Aging?
Alternatively, dry aging occurs when fresh unpackaged beef is placed on a metal rack in an open-air refrigerated environment for a specified amount of time. To achieve the desired results there would need to be constant air flow, controlled relative humidity and very specific temperature requirements in the space dedicated to dry aging.
The idea behind what dry aging beef does is two-fold.
Water naturally found in the beef is removed due to drying (or evaporation) which concentrates the beef flavor in the muscle. This, coupled with increased microflora growth, as a result of no packaging, can impart unique buttery or nutty flavor profiles.
This process would be very similar to growing molds on blue cheese for flavor enhancement, except with dry aged beef the outer layer of dehydrated muscle and molds would be removed prior to cutting portioned steaks. Between evaporative loss and removal of the outer layer of ‘bark’ a 20% loss is the industry average for this process.
While this process might seem to be scary, both internal food safety teams and the United States Department of Agriculture are heavily involved in the process to ensure food safety is a number one priority.
Dry aging is a unique process and in many ways is more of an art than a science, however the process is very safe.
Is Wet Aged Or Dry Aged Beef Better?
While both wet and dry aging practices result in high quality eating experiences, the simple difference of what aging beef does is:
- Wet aging is primarily used to increase tenderness
- Dry aging is used to impart bold flavor profiles
One is not better than the other, but you can have both.
When you see “aged beef,” remember what aging beef does: wet aging will give the most tender eating experience and dry aging will give bolder flavor profiles, but both will be a fantastic eating experience!
The Best of Both Worlds
Despite their distinct differences, the two practices are not mutually exclusive. Most dry aged product would have gone through a period of wet aging to increase tenderness before beginning the dry aging process.
The Costs of Aged Beef to Consider
As with other aged food products, there can be an elevated cost associated with aged beef.
This additional cost is less related to labor and mostly due to changing market conditions that could influence the final cost of beef while it is being held for aging, as well as the yield loss associated specifically with dry aged beef.
For example, if beef prices were higher when the product began the aging process but are then lower when the aging period is done, the final cost is higher.
If 20 pounds of beef was put into a dry aging room but only 16 pounds of aged beef comes out of the room due to moisture loss and trimming of bark, etc. then the final cost of the beef is higher.
There is a tradeoff, however…the added benefits in tenderness and flavor will set your product apart from the rest and keep customers returning time and time again.
Now you know the fundamentals of how beef is aged and what aging beef does for eating quality.
Both methods differ from what beef would typically be found at a grocery store, which would traditionally not be aged. So, the next time you see ‘aged beef’ advertised, remember what aging beef does: wet aging will give the most tender eating experience and dry aging will give bolder flavor profiles, but both will be a fantastic eating experience!
*Each location carries a different inventory of dry aged meat. Contact your sales consultant and ask about what types of aged beef are the best fit for your menu, as well as the possibility of creating a custom wet or dry age program with your local Buckhead | Newport Meat and Seafood.
Some locations have a dry aging room, so if you are in the area, we would love to have you stop by one of our locations for a tour! Ask your Sales Consultant for more information. Find your nearest location here.
Article written by Kylie Philipps, the Business Development Manager at Buckhead Central Florida. She has been in the foodservice industry since 2017 and holds both a Bachelor of Science and a Master of Science in Animal Science, with a research focus in Meat Science. After talking to her, you will definitely walk away with more interesting meat knowledge than you started with!
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