dry-aging - Page 1 | The National Provisioner

Items Tagged with 'dry-aging'

ARTICLES

a group of people at the Meats by Linz facility in Hammond, Indiana

Processor Profile: Meats by Linz

Meats by Linz: From butcher shop to steakhouse standard

At its new Hammond facility in Indiana, Meats by Linz operates the largest dry-aging facility in the US.

Sammy Bredar

October 23, 2025

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Since 1963, Meats by Linz has been crafting a legacy built on precision cuts, portion control and premium Angus, all while modernizing to meet evolving demands.

Joe Jurgielewicz & Son introduces dry-aged duck program

Precision-aging technique enables natural enzymes to gently break down muscle fibers, resulting in a tender duck.

Industry News

June 23, 2025

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Duck provider unveils its dry-aged duck program designed to elevate culinary experiences for foodservice and retail.

Meat Science Review

Hunting compounds crucial to dry aging flavor

Further investigation of dry-aging effects on palatability attributes and metabolomics profiles of beef loins.

Derico Setyabrata Jiwon Lee Silvana Martini Jerrad F. Legako Tiago J.P. Sobreira Yuan H. Brad Kim PhD

January 16, 2019

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While positive effects of dry aging on meat quality attributes have been reported in several scientific studies, specific chemical compounds associated with this unique dry-aging flavor have not been fully established.

Discoloration scores of steaks from beef loins assigned to different aging types

Meat Science Review

Effects of dry aging on color and oxidation stabilities of beef loins

Derico Setyabrata Hyun-Wook Kim Jordy Berger Stacy Zuelly Yuan H. Brad Kim PhD

December 16, 2016

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Dry aging, whereby storing whole beef carcasses or unpackaged primals/subprimals in a controlled cooler, has been practiced for decades as a traditional butchery process.

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

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

Dry-aging has been widely practiced in many local meat processors, high-end restaurants and gourmet markets

Meat Science Review

Identifying optimal dry-aging regimes for improving beef quality

Yuan H. Brad Kim PhD

June 10, 2016

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Dry-aging is a traditional butchery process to store whole carcasses or unpackaged primals or sub-primals under a controlled environment for a certain period of time.

Dr. Phil Bass

June 10, 2015

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After years of meat science education, research and experience, I have gained a better understanding of the mechanisms of beef aging and differences in eating quality that can be derived from it.

Join Tony Vacaro, Foods Industry Manager, and Emile Klein, Foods Market Strategy Manager at Air Products and Chemicals, Inc. , as they tackle key questions surrounding heat removal in food processing.

Items Tagged with 'dry-aging'

ARTICLES

Meats by Linz: From butcher shop to steakhouse standard

Joe Jurgielewicz & Son introduces dry-aged duck program

Hunting compounds crucial to dry aging flavor

Effects of dry aging on color and oxidation stabilities of beef loins

Can aging improve low-marbled beef?

Identifying optimal dry-aging regimes for improving beef quality

Get Real with Beef: Better with age

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