Aging

The term "aging" simply means the length of time beef is stored under controlled conditions of temperature and humidity before being processed into retail cuts.

Aging allows naturally occurring enzymes within the meat to slowly break down some of the connective tissues that contribute to toughness.

Aging beef is proven to significantly increase tenderness. Aging times vary from 3 - 21 days from the date of production, depending on the product's specifications. After 28 days the natural enzyme action is completed.

When it comes to the art and science of aging beef, there are a variety of opinions about the best aging lengths for maximum flavour and tenderness. Some say that premium beef needs a 35-day age; others go even further. But when considering this issue, it's important to look carefully at all of the research-proven facts and information about aging beef. For example, research demonstrates that aging exerts different effects on different muscles - there is no 'one size fits all' approach.

Because temperature swings can severely impair the process, it's highly recommended that, unless you have dedicated coolers with constant temperature, you leave aging to a distributor with dedicated, appropriate facilities.

The following are answers to some of the most common questions around beef aging:

Q.	In addition to tenderness, how does aging affect juiciness and flavour?
A.	The aging process is primarily considered to improve tenderness, though it will also enhance beef's flavour, particularly if dry aged. Beef flavour, like fine wine, tends to become more robust over time, although this is a matter of personal preference.
Q.	Does aging beef beyond the recommended 21 days further improve tenderness?
A.	The effect on tenderness is minimal after 21 days. In recent studies by the Lacombe Research Centre, Dr. Jennifer Aalthus reported an improvement in tenderness on the rib eye of 83% after 6 days, 96% after 14 days, and 100% after 21 days. Aging is a critical component to beef tenderness, and a period of between 14 to 21 days is considered the 'gold standard' for beef aging in foodservice.
Q.	Can beef be further aged if thawed after freezing?
A.	No. Once beef is frozen, the enzymatic action stops and will not restart once the meat is thawed. All aging must be completed prior to freezing.
Q.	Once the primal or sub-primal cut has been cut into steaks, does beef continue to age?
A.	No. All aging must be completed prior to the further fabrication into steaks and roasts.
Q.	How do I know how much aging my beef has when I receive it?
A.	When beef arrives in its original packer box, the 'Date of production' should be noted. Simply count backwards from today to determine the length of age. If you receive steaks that have been further processed, your supplier should be able to guarantee a certain level of age prior to shipment.

It's important to remember, however, that, like all of your other beef specifications - trim, grade, etc., - aging should be closely monitored for consistency. Significant variations in product will be noticed on the plate and can negatively affect your bottom line. Your beef business will only grow through the consistent delivery of tender, juicy, and flavourful beef. Be sure to discuss the aging program with your supplier, or contact a member of the BIC foodservice team for further information.