Our aging Program

The main reason for aging beef is to improve flavor and tenderness of the meat so that if properly cooked, it will be more satisfying to the consumer. Proper aging of beef results in a combination of changes that many people appreciate.

The muscle of beef undergoes progressive changes after slaughter that affects tenderness of the cooked product. first, muscle goes into rigor, a shortening and stiffening process. Rigor generally lasts for a few hours up to one or two days. During this period, the meat will be least tender if cooked. after the rigor process, muscle undergoes changes that result in a gradual improvement in tenderness. Chemical breakdown of certain muscle and fat occurs resulting in a more intense flavor and aroma.

Economic considerations must be taken because the aging of beef requires refrigerated storage space. It is costly to provide and maintain the space. Consequently, it is usually to the advantage of the processor to move product through the facility as rapidly as possible.