Beef Aging for Processors
Beef aging can influence tenderness, flavour, processing schedules and yield. Processors are in the best position to explain which aging options their facility can safely and consistently provide.
Dry aging
Dry aging exposes carcasses or beef cuts to controlled refrigerated conditions. Natural enzymatic activity contributes to changes in tenderness while moisture is lost from the product.
Depending on the method, additional surface trimming may also be required.
Wet aging
Wet aging occurs in sealed vacuum packaging under refrigeration. Because the package retains moisture, the process differs from exposed dry aging.
Longer is not automatically better
Aging time should reflect the product, facility controls, processing schedule and desired result.
Customers may arrive with a particular number of aging days in mind because they encountered it online. Explain what your facility offers and why.
Cooler space, moisture loss, trimming and time all have value. If longer aging changes the processing charge or expected yield, tell the customer before accepting the request.
Keep food safety central
Aging must occur under appropriate controlled conditions. It should not be treated as simply leaving a carcass hanging for an arbitrary number of days.
Communicate the pickup timeline
If a customer chooses a longer aging period, make sure the producer and customer understand that the finished order will also be available later.
Last reviewed: September 2026.