Dry-aged beef

Day 28 Dry Aged Choice Black

Dry-aged (left) and wet-aged (right) beef short loins (photo courtesy of Davey Griffin)

Journal articles

Smith, R. D., K. L. Nicholson, J. D. W. Nicholson, K. B. Harris, R. K. Miller, D. B. Griffin, and J. W. Savell. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer palatability evaluations of steaks from US Choice and US Select short loins. Meat Sci. 79: 631-639. [Link to Abstract]

Laster, M. A., R. D. Smith, K. L. Nicholson, J. D. W. Nicholson, R. K. Miller, D. B. Griffin, K. B. Harris, and J. W. Savell. 2008. Dry versus wet aging of beef: Retail cutting yields and consumer sensory attribute evaluations of steaks from ribeyes, strip loins, and top sirloins from two quality grade groups. Meat Sci. 80: 795-804. [Link to Abstract]

Smith, A. M., K. B. Harris, D. B. Griffin, R. K. Miller, C. R. Kerth, and J. W. Savell. 2014. Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively. Meat Sci. 97: 21-26. [Link to Abstract]

Review article

Savell, J. W. 2008. Dry-aging of beef. Center for Research and Knowledge Management, National Cattlemen’s Beef Association, Centennial, CO.  [PDF]

 

 

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