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]
- Dry-aged (left) and wet-aged (right) beef bone-in strip loins
- Dry-aged (left) and wet-aged (right) beef top sirloin butts
- Dry-aged bone-in strip loin
- Cutting losses between dry-aged (left) and wet-aged (right) ribeyes
- Dry-aged beef short loins