Tuesday, December 11 2012
Beef tastes much better when it is aged. It has better flavor and is more tender and juicy. So what is the optimal age for beef before consumption? Simple answer is 14 to 21 days. I prefer 21 to 28 days on my steaks and roasts. But it depends on the cooler holding temperature. Research shows that meat ages best from 0 degrees to 4 degrees C. Colder than that, and the beef won't age much and warmer than 4 degrees C and the beef will age too fast. In general, studies show, no real advantage to aging over 14 to 21 days. Now, keep in mind that Tenderloins don't need much aging; they are already tender! But they do taste better with 14 days of age. Tenders cannot be aged as long as say, Ribeyes or Striploins. They will taste "livery" if aged past 30 days in a warmer cooler.