Dry-aged beef is a specialty meat product that has recently enjoyed an increase in popularity in the high-end food market. It is considered especially desirable for its unique flavors.

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.

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

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.

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.