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2. Beef aging - Wikipedia

   en.wikipedia.org/wiki/Beef_aging

   Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. The process changes beef by two means. Firstly, moisture is evaporated from the muscle.

3. Meat hanging - Wikipedia

   en.wikipedia.org/wiki/Meat_hanging

   For dry-aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat. The meat is checked on ...

4. Aging (food) - Wikipedia

   en.wikipedia.org/wiki/Aging_(food)

   Dry aging beef. Aging or ageing, in the context of food or beverages, is the leaving of a product over an extended period of time (often months or years) to aid in improving the flavor of the product. Aging can be done under a number of conditions, and for a number of reasons including stronger umami flavors and tenderness. [1] [2]

5. How to Cook Ground Beef So It’s Never Dry and Flavorless - AOL

   www.aol.com/lifestyle/cook-ground-beef-never-dry...

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6. There could be recalled beef in your fridge (or freezer) - AOL

   www.aol.com/lifestyle/2018-04-06-there-could-be...

   Before you start cooking up tonight’s dinner, be sure to check your fridge and freezer to make sure your beef is OK to eat.

7. Beef - Wikipedia

   en.wikipedia.org/wiki/Beef

   After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.