How to Age Meat
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. Aging beef is used to produce a more "gamy" and stronger beef flavor. In general, beef is aged from 7 to 14 days to produce what is considered the preferred flavor and tenderness. Keeping beef at the correct temperature when aging is important to consider, as it is a perishable product.
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Instructions
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Find a refrigeration facility that you can use to store the beef while it is aging. Meat products will spoil at temperatures above 40 degrees and freeze at temperatures below 30 degrees. It is important to use a facility where the temperature can be easily regulated to maintain a consistent temperature between 30 and 35 degrees.
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Clear the refrigeration unit of any other strong smelling products. Beef will easily absorb any other flavors and smells that are around it when it is aging. Make sure to remove anything like cheese, garlic, seafood, bleach, and other strong smells that may absorb into the beef.
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Cut the beef into desired portions and package the beef in a vacuum-sealed plastic bag. Most beef is aged after it has been separated from the entire carcass and then packaged in a vacuum-sealed bag or dry bag. Aging packaged beef results in different flavor than aging beef out of a bag and in the open. According to the University of Minnesota Agriculture Department, overall satisfaction is higher with beef aged in the package over beef that has been "dry aged" or aged before it has been packaged.
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Inspect the color of the beef. The color of the beef can determine how much of an effect the aging process can have on tenderness. Darker beef generally does not need to be aged more than seven days, as any aging over seven days usually does not have much of an effect on the beef. Beef that is lighter in color can become more tender after seven days, and the recommended length of aging for this beef is between 7 and 14 days.
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Place beef in cold refrigeration or a freezer facility for the desired time length. Freezing beef is not recommended to protect the quality of flavor and tenderness. However, if you are not able to consume the beef within its recommended shelf life, then freezing beef can be done to preserve it. 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.
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Consume immediately after the beef has been aged for the desired length of time.
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Tips & Warnings
Beef that is dry aged or aged out of a package can have considerable weight loss during the aging process due to a loss in water content. To contain the valuable weight of your beef, age it after it has been packaged in a vacuum-sealed bag. This also gives the beef an aged flavor and tenderness that most consumers prefer.
