Comparison of loin types and aging periods

Meat Science Review

Can aging improve low-marbled beef?

Effects of post-mortem aging time and type on palatability of low-marbled beef loins.

A.N. Lepper-Blilie Eric P. Berg D.S. Buchanan Paul T. Berg

July 8, 2016

Approximately 60 percent of steaks available at retail are USDA Select and low Choice.

Often burdened by waste disposal challenges and high-cost fuel needs, large-scale agriculture producers and meat processors – including cattle ranches, cash-grain, poultry, and dairy farms – are constantly looking for new opportunities to divert discarded organic material away from overstuffed landfills (without sacrificing their bottom line).

The National Provisioner

May 2020

Check out the May 2020 edition of The National Provisioner: Top 100 Processors Report, USDA enforcement actions, spare parts know-how, foreign material contamination prevention and much more!

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Independent Processor

April 2020

Check out the April 2020 edition of Independent Processor: The new generation of Diestel turkey ranch, coronavirus recommendations for the food industry, portion control, AAMP and much more!

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