How to Cut & Store Aged Beef

Cutting and storing aged beef correctly is important to consider as it can reduce the risk of illness and improve the quality and flavor of the aged beef. Beef is aged to increase tenderness and to improve flavor. While the preferred flavor of beef is a personal preference, most consumers prefer aged beef over non-aged beef. In general, beef is aged from seven to 14 days to produce what is considered the preferred flavor and tenderness.

Instructions

Storing Aged Beef

1. Find a cold area to store beef. Meat products can spoil at temperatures above 40 degrees F and freeze at temperatures below 30 degrees F. It is important to use a facility to store beef where the temperature can be easily regulated to maintain a consistent temperature between 30 and 35 degrees F.

2. Clear the cooler of any strong-smelling products. If the beef is being stored in the open, it can absorb other odors that are around it. Make sure the cooler is free of strong-smelling cheeses, onions, fish, gasoline and other strong odors that could become absorbed into the beef.

3. Place beef in packaging and remove all air from packaging. This reduces the risk of food-borne illness. Package beef in plastic film or bag if refrigerating. If freezing, place beef in freezer-approved packaging to prevent freezer burn.

4. Freeze beef if it will not be consumed within an appropriate time. Most beef purchased at a supermarket or from a butcher is already aged around seven days. However it is difficult to be certain how much the beef has already aged. Therefore, if the beef will be kept cold in a temperature-regulated environment, then it should be consumed within two or three days from the time it was purchased. When you want to preserve the beef for future use beyond two or three days, it should be frozen. Beef should never be frozen, thawed and then refrozen as this has a negative impact on the quality of the flavor and tenderness of the beef.

Cutting Aged Beef

1. Cut the beef into desired portions. Most beef is aged after it has been separated from the entire carcass and then packaged, however you may desire to portion and repackage your beef after you have purchased it. The best method to package beef for storing is to package it in a vacuum-sealed plastic bag.

2. Inspect for mold and discoloration on beef. It is common for mold and other discolorations to occur on the outer fat covering of aged beef. This should be removed and never consumed. Do not attempt to use this as a fat additive to ground beef or other product.

3. Remove excess fat on the aged beef. Additional trimming of meat portions can be done to remove tough and undesirable fat content. There are fat portions of beef that are desirable. Fat increases the flavor of beef. Be sure not to remove too much of the fat content on particular cuts.

References

• Extension.umn.edu: Aging Beef
• Askthemeatman: Beef Cutting Chart
• Calbeef.org: How to Store Beef

Resources

• Baygourmet.tripod.com: The Perfect Prime Rib
• Goodcooking.com: Dry Aging Beef