The amount of fat in beef depends on the level of trimming and the animals age, breed, gender, and feed. The site is secure. Dry aging beef is an intensive process with a high cost and effort to give you a distinctive steak experience. Since beef is about 3/4 water, this natural moisture combined with protein is the source of the liquid in the package. Grayson AL, Shackelford SD, King DA, McKeith RO, Miller RK, Wheeler TL. Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. 2023 Jan 25;12(3):531. doi: 10.3390/foods12030531. Rigor generally lasts for a few hours up to one or two days. The introduction of cattle cars and refrigerated cars on the railroad facilitated distribution of the beef. EFSA Panelon Biological Hazards (BIOHAZ); Koutsoumanis K, Allende A, Alvarez-Ordez A, Bover-Cid S, Chemaly M, De Cesare A, Herman L, Hilbert F, Lindqvist R, Nauta M, Peixe L, Ru G, Simmons M, Skandamis P, Suffredini E, Blagojevic B, Van Damme I, Hempen M, Messens W, Bolton D. EFSA Panelon Biological Hazards (BIOHAZ), et al. eCollection 2023 Jan. Some major breeds are Angus, Hereford, Charolais, and Brahman. Here are the health effects of red meat, including possible benefits and downsides of adding it to, The foods that a cow eats can significantly affect its meats nutrient composition. Hormones are approved for specific classes of animals only, and cannot be used in non-approved classes. The following vitamins and minerals are abundant in beef: Beef contains many other vitamins and minerals in lower amounts. Also there are limited scientific studies of aging parameters on the quality and palatability of dry aged beef. eCollection 2016. Unauthorized use of these marks is strictly prohibited. Copyright 2015 Elsevier Ltd. All rights reserved. All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural.". Beef and steak meat is aged in bacteria-free refrigerators that continuously circulate cold, dry air. The domestication of cattle for food dates to about 6500 B.C. 2023 Jan 19;21(1):e07745. Eating processed meat is linked to increased risk of several diseases, including cancer. 2023 Jan 19;12(3):476. doi: 10.3390/foods12030476. Metabolites. The bacteria is beneficial to dry aging, just like yeast is what turns grape juice into wine, and milk into yogurt. Microbial diversity of meat products under spoilage and its controlling approaches. Before Overall, dry-aging loins at 3C with 0.2m/s resulted in the greatest improvement in beef palatability. One strip loin from each carcass was dry aged and one was wet aged, giving four treatments: DRY, DRY-DC, WET, and WET-DC. Dry aging transforms the texture of meat as well. official website and that any information you provide is encrypted It's not important if a date expires after freezing beef because all foods stay safe while properly frozen. Patties of ground beef are often used in hamburgers. Dry aging of beef; Review J Anim Sci Technol. While the dry aging process usually hovers around 30 days, not all meat is hung that long. A live steer weighs about 1,000 pounds and yields about 450 pounds of edible meat. When you dry age beef, two things happen: 1. Search for information from across our organization all in one place. For optimal health, it seems sensible to limit your consumption of overcooked meat. 2017 Jan;123:57-63. doi: 10.1016/j.meatsci.2016.09.002. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained. Ultimate pH effects on dry-aged beef quality Meat Sci. Wet- aged loins were stored in vacuum packages in the same cooler for 42 days. 3. eCollection 2023 Jan. Int J Mol Sci. Beef protein is highly nutritious and may promote muscle maintenance and growth. Products labeled "natural" cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative, or any other artificial or synthetic ingredient; and the product and its ingredients are not more than minimally processed (ground, for example). Accessibility -, Miller MF, Davis GW, Ramsey CB. Rich in high-quality protein, beef may help maintain and grow muscle mass. 2023 Feb 13;12(4):805. doi: 10.3390/foods12040805. Whether you see dry-aged steak on a steakhouse menu or at the butcher shop, you'll almost certainly notice it comes with a much higher price tag than fresh steak. Theyre found in well-done and overcooked meat, poultry, and fish (62, 63). Additionally, people who eat meat are more likely to be overweight and less likely to exercise or eat a lot of fruits, vegetables, and fiber (35, 45, 46). Many people especially older adults dont consume enough high-quality protein. Strip loins from six normal pH carcasses (pH = 5.47 0.02) and dark cutting (DC) strip loins from six high pH carcasses (pH = 6.69 0.09) were obtained. Accessibility It's still beef, and it holds flavor even after the aging process. Another study found that meat supplements were more effective than iron tablets at maintaining iron status in women during a period of exercise (39). The site is secure. National Cattlemen's Beef Association. If you having a problem with a food product, let FSIS know or find the appropriate public health organization. Meat Sci. Follow handling recommendations on product. fat that is more yellow in color indicating higher amounts of carotenoid antioxidants (, higher amounts of vitamin E especially when pasture-raised (, higher amounts of ruminant trans fats such as CLA (. Some butchers even use starter bacteria like you would with sourdough, which introduces the right bacteria to kick off the aging process, Pryles says. Epub 2016 Sep 7. And often, butchers and steakhouses choose pricier cuts of beef to dry age anyway, as lower quality cuts may not produce the same effect that makes dry aging enhance the flavor and experience of eating steak. MeSH Additives are not allowed on fresh beef. 2016 Feb;112:63-8. doi: 10.1016/j.meatsci.2015.10.017. Meat is one of the most complete dietary sources of protein, its amino acid profile being almost identical to that of your own muscles. Federal government websites often end in .gov or .mil. During the dry-aging process, moisture is drawn out of the meat. Either way, take it easy on the heat and avoid overcooking so you can enjoy the intense beef flavors and tenderness you can only get from a dry-aged steak. 3. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. It is safe to cook frozen beef in the oven, on the stove, or grill without defrosting it first; the cooking time may be about 50% longer. Before Generally, chuck and round are less tender and require moist heat such as braising; loin and rib can be cooked by dry heat methods such as broiling or grilling. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. Epub 2016 Apr 30. 2023 Jan 25;12(3):531. doi: 10.3390/foods12030531. Remember that appliances and outdoor grills can vary in heat. The site is secure. There is likely more risk to your health from the salad you might eat with it. DDM Jeffery Jacobsen Ensures Meat is Safe and Cooks it, Too! Sort of like a High Definition version of your regular steak. From freezer and, Chicken and beef are both staples of many diets, and they can be prepared and seasoned in thousands of different ways. Its rare in most developed countries but relatively common in Latin America, Africa, Eastern Europe, and Asia. For approximate cooking times for use in meal planning, see the following chart compiled from various resources. The PubMed wordmark and PubMed logo are registered trademarks of the U.S. Department of Health and Human Services (HHS). The process also causes the enzymes in the beef to break down the muscle fibers, making the beef more tender. Not all antibiotics are approved for use in all classes of cattle. If beef is processed, additives such as MSG, salt, or sodium erythorbate must be listed on the label. The site is secure. Effects of the Aging Period and Method on the Physicochemical, Microbiological and Rheological Characteristics of Two Cuts of Charolais Beef. Excessive iron accumulation in your body can be life-threatening, leading to cancer, heart disease, and liver problems. Over the past 100 years, Americans have been eating an average of 56 pounds of beef yearly. FSIS has a zero tolerance forListeria monocytogenesin cooked and ready-to-eat products such as beef franks or lunchmeat. Dry aging is the process where beef carcasses or primal cuts are hanged and aged for 28 to 55 d under controlling environment conditions in a refrigerated room with 0 to 4 C and with relative humidity of 75 to 80 %. Before sharing sensitive information, make sure youre on a federal government site. Many people think the red liquid in packaged fresh beef is blood. Postmortem Aging of Beef with a Special Reference to the Dry Aging. No differences in drip/cook-loss and colour were observed. Evolution of Sensory Properties of Beef during Long Dry Ageing. 2021 Feb;172:108355. doi: 10.1016/j.meatsci.2020.108355. A butcher might hang certain cuts for just a few days, Wass reports. HHS Vulnerability Disclosure, Help This site needs JavaScript to work properly. 2022 Nov;42(6):953-967. doi: 10.5851/kosfa.2022.e63. Compared to grain-fed beef, grass-fed beef has (79): Put simply, grass-fed beef is a healthier choice than grain-fed. After all, what's the difference between a steak hanging out in your fridge for a few weeks rather than the butcher's? Bioactive and Sensory Di- and Tripeptides Generated during Dry-Curing of Pork Meat. All fresh meat qualifies as "natural." Without ATP the muscle proteins remain in a rigid coupling. Setyabrata D, Vierck K, Sheets TR, Legako JF, Cooper BR, Johnson TA, Kim YHB. Additionally, controlled studies suggest that beta-alanine supplements can improve running time and strength (33, 34). This gives a familiar and predictable flavor and aging process the butcher can count on. This is key, because collagen is the material that holds fibers together and it also makes meat "toughen while cooking,"The Daily Meal reports. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Those that are mainly milk-fed usually are less than 3 months old. If youre opting for weight loss, you might want to choose leaner meats , How long you can keep that steak in the fridge? FOIA Kim YHB, Meyers B, Kim HW, Liceaga AM, Lemenager RP. 2016;36(2):159-69. doi: 10.5851/kosfa.2016.36.2.159. Aft er aging, As such, it can be an excellent component of a healthy diet. ments: vacuum (Wet), dry- aging at 50% RH (RH50), dry- aging at 70% RH (RH70), or dry- aging at 85% RH (RH85). During this period, the meat will be least tender if cooked. A great deal of this moisture loss occurs in the outer layers of the meat , some of which get so. Would you like email updates of new search results? Use or freeze products with a "Sell-By" date within 3 to 5 days of purchase. Each loin was cut in half yielding 60 sections, which were randomly assigned to six treatments including 4 dry-aging (2 temperatures (1 or 3C) 2 air-velocities (0.2 or 0.5 m/s)) and 2 wet-aging regimes for 3 weeks; n=10/treatment. Effects of Dry- and Wet-ageing on Flavor Compounds and Eating Quality of Low Fat Hanwoo Beef Muscles. Any bacteria which might be present on the surface would be destroyed by cooking. Listeria monocytogenesis destroyed by cooking, but a cooked product can be recontaminated by poor handling practices and poor sanitation. Therefore, moderate intake of beef can be recommended as part of a healthy diet (1). Beef tapeworm infection or taeniasis usually doesnt cause symptoms. Epub 2016 Sep 7. The greater amount of marbling in beef, the higher the grade because marbling makes beef more tender, flavorful, and juicy. It is done commercially under controlled temperatures and humidity. When microwaving unequal size pieces of beef, arrange in dish or on rack so thick parts are toward the outside of dish and thin parts are in the center; cook on medium-high or medium power. 2017 Jan;123:57-63. doi: 10.1016/j.meatsci.2016.09.002. You also want to look for beef with some marbling and a good amount of fat, which will provide better flavor, Pryles says. But it's not harmful to the beef, and it's ultimately trimmed off before cooking and serving. Di Paolo M, Ambrosio RL, Lambiase C, Vuoso V, Salzano A, Bifulco G, Barone CMA, Marrone R. Foods. Some studies detect an increased risk for both unprocessed and processed red meat, a few showed an increased risk for processed meat only, and others reported no significant association at all (40, 41, 42, 43). It is safe to partially pre-cook or microwave beef immediately before transferring it to the hot grill to finish cooking. Iron deficiency is one of the most common causes of anemia. This includes cooking at lower temperatures and eating organs, The USDA's Food Safety and Inspection Service recalled more than 5.1 million pounds of raw beef products from stores. The fat may have a yellow tint due to the vitamin A in grass. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins. After beef has been refrigerated about 5 days, it may turn brown due to chemical changes in the myoglobin. A fresh steak requires standard cold storage space, but dry aging takes more equipment. Yes, dry-aged beef has mold on it. Bookshelf 2. Observe handling information such as "Keep Refrigerated" and "Use-By" dates on labels. Washing Food: Does it Promote Food Safety? These Are the Healthiest Cuts to Choose, Can I Still Eat It: How to Safely Store Meat, Debra Sullivan, Ph.D., MSN, R.N., CNE, COI, How to Make Your Meat as Healthy as Possible, What to Know About Buying Beef After Massive Recall. As a rich source of iron, it may also cut your risk of anemia. This study aimed to evaluate pH effects on moisture loss and meat quality characteristics of dry-aged beef. Sliced cooked beef or lunch meat can have an iridescent color. And, can you age steak at home without poisoning yourself? Its unclear whether meat consumption or saturated fats in beef increase your risk of heart disease. Meat technology update; Dry aging of beef. Please enable it to take advantage of the complete set of features! Kim YHB, Meyers B, Kim HW, Liceaga AM, Lemenager RP. doi: 10.1111/j.1745-4573.1992.tb00471.x. Effects of stepwise dry/wet-aging and freezing on meat quality of beef loins. Epub 2010 Nov 18. Loins were placed in individual dry aging chambers and aged for 42 days at 35F and 2200 rev-olutions per minute (RPM) fan speed. See "Ground Beef and Food Safety" for information about hamburger and ground beef. Lepper-Blilie AN, Berg EP, Buchanan DS, Berg PT. http://www.ampc.com.au/site/assets/media/Factsheets/Food-Safety-Meat-Sci Savell JW. Variations in the Metabolome of Unaged and Aged Beef from Black-and-White Cows and Heifers by. Metabolite analysis showed that 7 metabolites, including several flavour precursors, were more abundant in the dry-aged beef compared to the wet-aged beef, which may contribute to the enhanced flavours of the dry-aged beef. While it's good meat bacteria, this part of a dry aged cut of beef istypically discardedin processing because the aging process makes its hard and dry. Usually eaten as roasts, ribs, or steaks, beef is also commonly ground or minced. When beef is dry - aged , there are three basic changes that occur to its structure: Moisture loss is a major factor. The PubMed wordmark and PubMed logo are registered trademarks of the U.S. Department of Health and Human Services (HHS). FOIA EFSA J. These include colon, breast, and prostate cancer (65, 66, 67, 68, 69, 70, 71, 72, 73, 74). Dry-aging of beef, executive summary. Meat Sci. For safety, the USDA recommends cooking hamburgers and ground beef mixtures such as meat loaf to 160 F (71.1 C) as measured with a food thermometer. Bischof G, Januschewski E, Witte F, Terjung N, Heinz V, Juadjur A, Gibis M. Foods. doi: 10.2903/j.efsa.2023.7745. Generally, 30 days is the sweet spot both for flavor profile and managing the cost. We explore ways to boost low testosterone, especially through food. Beef muscle meat not exposed to oxygen (in vacuum packaging, for example) is a burgundy or purplish color. The most common is conjugated linoleic acid (CLA), which is found in beef, lamb, and dairy products (5, 6). There are about 2,000Salmonellabacterial species. Processed meat products, such as sausages and salami, tend to be high in fat. Salmonellamust be eaten to cause illness. The https:// ensures that you are connecting to the Your body absorbs heme iron much more efficiently than non-heme iron the type of iron in plant-derived foods (13). Only found in animal-derived foods, heme iron is often very low in vegetarian and especially vegan diets (35). This site needs JavaScript to work properly. J Food Sci. Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture. Bernardo YAA, do Rosario DKA, Conte-Junior CA. 2010. Observational studies on red meat and heart disease provide mixed results. This article tells you everything you need to know about beef. Inspection is mandatory; grading is voluntary, and a plant pays to have its meat graded. Aging: Place the meat on a rack and leave it in the fridge for one to two weeks. See this image and copyright information in PMC. But in addition to the time and storage space required for dry aging steaks is the loss of volume. With great care and intensity comes a great price: A vintage steak from this particular butcher can cost thousands. In connection with the USDA Beef Carcass Quality Grading Program under the Agricultural Marketing Service (AMS) and grades such as USDA Prime, Choice and Select, this program provides retailers with a new tool to help their customers identify what specific cuts of beef are consistently tender or very tender. Is dry aged steak dangerous or bad for your health? 2019 Aug;39(4):655-667. doi: 10.5851/kosfa.2019.e58. Lower grades (Standard, Commercial, Utility, Cutter, and Canner) are mainly ground or used in processed meat products. These steaks are often sold at a premium in the butcher shop or at a steakhouse. Steaks aged up to 120 days are outliers, losing about 35% of their weight with a very strong flavor and scent. Moisture is pulled out of the meat. Bethesda, MD 20894, Web Policies 2019 Feb;39(1):54-64. doi: 10.5851/kosfa.2019.e3. High consumption of processed meat and overcooked meat has been linked to an increased risk of heart disease and cancer. Consumption of raw or undercooked (rare) beef is the most common route of infection. MeSH People with hemochromatosis should limit their consumption of red meat, such as beef and lamb (78). Dry-aged beef is safe to eat because it's created with a controlled process. Unauthorized use of these marks is strictly prohibited. Airflow. Beef is aged to develop additional tenderness and flavor. In the context of a healthy lifestyle, its unlikely that moderate amounts of unprocessed lean beef have any adverse effects on heart health. Keep in mind that observational studies cannot prove cause and effect. There are four basic major (primal) cuts into which beef is separated: chuck, loin, rib, and round. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. It's still going to be red meat, which can be healthy in moderation but isn't the ideal protein choicefor daily consumption. The meat cuts from baby beef are smaller; the meat is light red and contains less fat than beef. Keep the humidity at around 60-80% inside your dedicated refrigerator when dry-aging beef at home. Farmer-Stockman. Hormones may be used to promote efficient growth. Discoloration scores and TBARS values for DC steaks remained low throughout retail display. Meat ageing is a process during which microbes and enzymes act upon the meat to break down the connective . Oxygen is delivered to muscles by the red cells in the blood. doi: 10.1111/j.1750-3841.2010.01903.x. That's like paying 30% more for every steak sold. Data from this Monitoring Plan have shown a very low percentage of residue violations. Butchers and steakhouses age their beef in refrigerators that are free of harmful bacteria and keep cold, dry air circulating. Disclaimer. The https:// ensures that you are connecting to the ARCHIVE: Message from Leadership Honoring Dr. Martin Luther King Jr. ARCHIVE: In Their Own Words: The 2021 Administrators Awards for Excellence Winners Speak Out, ARCHIVE: CSI Koffi Hoenou From Togolese Teacher to U.S. Citizen, ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins, ARCHIVE: Dont Invite Foodborne Illness to the Party, ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter, ARCHIVE: Thanksgiving Message from Leadership, ARCHIVE: Make a Difference for You and Your Colleagues Respond to FEVS by Dec. 3, ARCHIVE: American Indian/Alaskan Native Heritage Month Together Towards Tomorrow, ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff, ARCHIVE: Veterans Day Messages from FSIS Leadership, ARCHIVE: Food Inspector Apprenticeship Programs for Veterans, ARCHIVE: Disability Employment Awareness Month Americas Recovery: Powered by Inclusion, ARCHIVE: Helping Todays Inspectors Be Tomorrows Leaders with Tuition Reimbursement, ARCHIVE: Dr. Geraldine Vidal-Covas Embraces Her Hispanic Heritage, Encourages All, ARCHIVE: National Preparedness Month Home Go Kits & Pets, ARCHIVE: Mask Requirements Updated for FSIS Employees, ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts, ARCHIVE: Four Steps to Good Mental Health, ARCHIVE: Pride Month and USDAs Commitment to Inclusion, ARCHIVE: Honoring the Dedicated Public Servants of FSIS, ARCHIVE: Asian American and Pacific Islander Contributions to Our Nations History, ARCHIVE: USDA Vaccination Heroes Do Their Part for America, ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline, ALERT: FSIS Issues Public Health Alert for New See more details. Boil used marinade before brushing on cooked beef. Beef contains varying amounts of fat, including CLA, which has been linked to health benefits. J Anim Sci. Effects of Aging Methods and Periods on Quality Characteristics of Beef. High-end steakhouses know how to handle these high dollar cuts, but if you're dry aging at home or bringing a dry-aged steak home from the butcher, can you prepare it in a way that brings out the flavors even more? It's always best to buy a product before its date expires. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator. "Extra Lean" - 100 grams of beef with less than 5 grams of fat, less than 2 grams of saturated fat, and less than 95 milligrams of cholesterol. Thirty loins (M. longissimus lumborum) from 15 beef carcasses at 2 days post-mortem were obtained. The texture of the beef becomes more tender, so it's easier to sink your teeth into and might feel like it's melting in your mouth. The dry aged beef paradox: Why dry aging is sometimes not better than wet aging. The best dietary sources of protein are animal-derived foods, such as meat, fish, and milk products. 2021 Feb;172:108355. doi: 10.1016/j.meatsci.2020.108355. Meat is an excellent source of various vitamins and minerals. 2016 Jul 24;58:28. doi: 10.1186/s40781-016-0109-1. Cattle were not native to America, but brought to the New World on ships by European colonists. A comparison of dry-aged and vacuum-aged beef striploins. Kim S, Kim G, Moon C, Ko K, Choi Y, Choe J, Ryu Y. Keywords: PMC FOIA Use a meat thermometer to test for doneness in several places to be sure temperatures listed above have been reached. sharing sensitive information, make sure youre on a federal Dry aging a cut of beef deepens flavor and changes the texture, producing a desirable effect that connoisseurs may seek out and be willing to pay big bucks for when done well. At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later. You probably won't have the benefit of professional equipment with tight environmental controls, but a separate consumer fridge can effectively dry age steaks you can enjoy in your own dining room. For storage times, consult the following chart. When a cut of beef is dry-aged, it cultivates mold and bacteria, while the meat takes on a "funky, nutty profile" as the bacteria goes to work, according to meat expert Jess Pryles. In human muscles, high levels of carnosine have been linked to reduced fatigue and improved performance during exercise (26, 30, 31, 32). The protein, vitamin, and mineral content of beef are similar regardless of the grade. They cannot enter the body through a skin cut. These substances may partly explain the link between red meat and cancer. Antibiotics may be given to prevent or treat disease in cattle. The fat may have a yellow tint due to the vitamin A in grass. Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? The diet-heart hypothesis is controversial and the evidence mixed. Federal government websites often end in .gov or .mil. Meat Sci. Grass-Fed vs. Grain-Fed Beef Whats the Difference? Principles, Application, and Gaps of High-Intensity Ultrasound and High-Pressure Processing to Improve Meat Texture. A properly hung cut of meat will also lose weight through the decomposition process, as "drip loss" occurs. As the building blocks of proteins, amino acids are very important from a health perspective. Retail display evaluation of steaks from select beef strip loins injected with a brine containing 1% ammonium hydroxide. Zhu Y, Wang W, Li M, Zhang J, Ji L, Zhao Z, Zhang R, Cai D, Chen L. Front Nutr. Berger J, Kim YHB, Legako JF, Martini S, Lee J, Ebner P, Zuelly SMS. eCollection 2016. Its beta-alanine content may reduce fatigue and improve exercise performance. After a cut of beef has been dry aged, butchers trim off the crust and slice the meat into steaks. Their composition in proteins varies widely, depending on the dietary source. For this reason, eating meat or other sources of animal protein may be of particular benefit after surgery and for recovering athletes. doi: 10.2903/j.efsa.2023.7745. Learn how to dry -age beef like the pros with an easy at-home setup. Disclaimer. Beef from grass-fed cows is higher in many healthy nutrients than beef from grain-fed cows. Most foodborne illness outbreaks are a result of contamination from food handlers and production of a heat-stable toxin in the food. Those that are mainly milk-fed usually are less than 3 months old. But is it true? Please enable it to take advantage of the complete set of features! Dashdorj D, Tripathi VK, Cho S, Kim Y, Hwang I. J Anim Sci Technol. Instead of individual steaks, you can dry age cuts known as "subprimals" or "whole muscles," and bone-in ribeye or strip loin shells are better choices, Pryles advises in a blog post. Patience is the key ingredient. Beef is one of the most popular types of meat. Think about it too hard, and you might be a little grossed out by dry aged beef. 2023 Jan 13;24(2):1574. doi: 10.3390/ijms24021574.