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    • Ground Beef
    • Beef Patties
    • Rib-Eye
    • New York Strip
    • Tenderloin
    • Top Sirloin
    • Chuck Roast
    • Stew Meat
    • Summer Sausage
    • Jerky
    • Beef Sticks
    • Hot Dogs
    • Bratwurst
    • View All
  • The Ranch
    • Back
    • The Ranch
    • The Ranch Overview
    • About the Ranch
    • Our Approach
    • History
    • Benefits
    • FAQ
  • Blog
    • Back
    • Blog
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    • One Pot Cabbage Roll
    • Bacon, Cheddar Roast and Potatoes
    • Beef and Vegetables Over Cauliflower Rice
    • Beef Lettuce Wraps
    • Fiesta Burger
    • Perfectly Seasoned Steak and Veggies
    • Steak Chili
    • Tenderloin Steak in Mushroom Sauce
    • One Sheet New York Strip Steak
    • 8 Tips for Cooking Grass-Fed Beef
    • Steak Cheddar Mac and Cheese
    • This is Stetson
    • The Benefits of Grass-Fed Beef, Part 1: Your Health
    • The Benefits of Grass-Fed Beef, Part 2: Environmental Focus
    • Steak Kabobs
    • Edina Magazine: How Edina's Jerry's Foods is Leading the Grass-fed Beef Revolution
    • The Benefits of Grass-Fed Beef, Part 3: Animal Welfare
    • It’s a pretty picture, but it might not reflect reality.
    • What Does the "100% Grass Fed" Label Mean?
    • Better Product, Better Health, Better Planet.
    • USDA Quality Grades
    • Quick Cut: What's The Deal with Wagyu?
    • Beef That Gets Better With Age
    • Corn Fed vs. Grass Fed— What’s The Difference?
    • Steak Street Tacos
    • Grass Fed Beef - Who’s The Consumer?
    • Taco Stuffed Green Peppers
    • Stuffed Pepper Soup
    • Slow Cooker Taco Soup
    • Roasted Red Pepper and Steak Bruschetta
    • Pesto Burgers
    • Slow Cooker Queso Taco Soup
    • Fiesta Burger
    • Taco Stuffed Green Peppers
    • Slow Cooker Queso Taco Soup
    • Classic Bloody Mary
    • On-The-Go Trail Mix
    • Feed-A-Crowd Sloppy Joes
  • Contact
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Beef That Gets Better With Age

Aged beef doesn’t refer to the age of the cattle—it’s actually an indication that the meat was stored in a refrigerator after slaughter, usually for three to four weeks.  Since some of the water in the meat evaporates during this process, the meat takes on a more intense, concentrated beef flavor.  In addition, enzymes that are naturally present in the meat have enough time to break down the muscle fibers and connective tissues, which gives the beef a more tender texture.

Wet aged beef is stored in sealed airtight bags in a refrigerator for up to three weeks.  This is the more common method for aging beef and results in a familiar beefy flavor.

Dry aged beef is stored uncovered in a refrigerated room under controlled humidity and airflow conditions for up to four weeks and possibly longer.  This process gives the meat a very pronounced flavor with undertones of nuttiness or cheesiness.  Because it involves a complicated and lengthy process, dry aged beef is more expensive, and the distinctive flavor may be too much for some consumers.

With both methods of aging, the meat is stored at temperatures of 32 to 34 degrees Fahrenheit to ensure food safety.

 

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