Dry aging beef for the retail channel

Abstract

USDA Choice (n=48) and Select (n=48) paired Beef Loin, Short Loins, Short Cut (IMPS #174) were separated randomly into one of two treatments, dry or wet aging, and were aged for 14, 21, 28, or 35 d. At the end of each aging period, short loins were fabricated in a simulated retail cutting room at Texas A&M University to determine retail yields and processing times. Upon completion of cutting tests, steaks were served to consumers to determine palatability characteristics. Retail cutting tests showed that dry aged short loins had reduced yields and increased cutting times when compared to wet aged short loins. Consumers were unable to determine differences between dry and wet aged steaks and for aging periods, however, USDA quality grade had a significant impact on consumer perception of palatability attributes. The purpose of this research was to determine palatability characteristics and retail cutting characteristics associated with dry aged beef.