Aging Beef Gracefully

The final step in beef processing is the aging of the product. This
process can really compliment the farmer's efforts in good breeding
and animal management to provide the highest quality eating experience.
Beef can be dry aged or wet aged. It really makes a difference how this
is done. Currently beef in the supermarket is wet aged. In the 60's
this process was developed to save on time, money, and space. The beef
is packed after a day or two of processing in vacuum pack bags. While in
the bags the beef basks in it's own juices which contain enzymes that
breakdown the tough connective tissue imparting a more tender product.
Unlike dry aging, there is no loss of water and therefore no loss of
weight. The final product is said to have a less impressive flavor than
traditionally dry aged beef. The taste tends to be more on the bloody
side verses the more beefy buttery flavor imparted by dry aging. The
length of time wet aging is on average 17 days. Typically the beef
arrives at the grocery in vacuum packages within a week of processing.
It is held until needed, and then repackaged for display.

Dry aging is the process that predates wet aging and tends to be considered
the gold standard for the finest restaurants. Most chefs and true beef connoisseurs prefer this route for it's unique and distinct flavor. The process is greatly
different than wet aging. Once the animal is processed it is hung from
the rear leg for muscle stretch. The cooler conditions are highly
regulated both for humidity and temperature. During this process there
is
a loss of moisture from the carcass which results in a concentration of
the beef flavors and a tenderizing. The tenderizing occurs from the
natural muscle enzymes. The amount of time a butcher will do this is
anywhere from 7-28 days. Studies show that maximum tenderness is
achieved by 14 days. When buying beef this way
there is a shrinkage of the carcass of up to 6% from the initial hot
carcass weight by 14 days. When aging longer the weight loss can be as
high as 20%. This is important to recognize as most local farm fresh
beef is dry aged and sold by the hanging weight. The true weight in the
box is on average only 75% of the hanging weight.

So where do you get dry aged beef these days? It is often cited as a "lost art" and
hard to find. Rock Farm Natural Beef is processed at a small, country,
USDA inspected, family run packing plant in Sandford Maine. All beef is still dry aged the old fashion way. We enjoy the deep robust
flavor of dry aged beef daily thanks to the careful settings for
humidity and temperature control. In fact modern technology allows for
confirmation not only of cooler temperatures but the actually beef
carcass itself. Therefore there is never any question about food
safety. Treat yourself to this wonderful eating experience by tracking
down a local farmer who sells their beef directly to the consumer. Most
states will have a reference list of farms. Additionally going on the Internet and querying
the topic by region should produce a number of results. In fact there
is a trend of many small farms retailing their local goods across the
country via the Internet.

References:
Indiana Farm Fresh Beef Training Manual;Purdue University, 44-47.