The Aging of Meat
 | Author:
Allison Kosto, MSU Broadwater Extension Agent
MSU Broadwater County Extension Agent |
It seems like hunters can rarely agree on the length of time that meat should be aged. Some say the longer the better; others are ready to cut the next day. What is the correct answer? What is aging and what are the benefits, if any?
Aging meat is also called seasoning, ripening or conditioning. It is the practice of waiting to cut meat for a period of time. During this period enzymes break down the complex proteins in the muscle. This results in a more tender and flavorful product. It is commonly done with beef and is less common or less consistent with other species. After an animal dies, the muscle fibers shorten and harden as a result of rigor mortis. This results in a decrease in tenderness immediately after death. The carcass should then be cooled to temperatures ranging from 34 to 37 degrees F. The meat continues to change during this time as a result of enzyme activity. Typically, it will return to the original tenderness level on the third day after harvest.
Beef is one exception that is typically aged longer than average. Beef animals are typically older at slaughter than pork or lamb. Well-finished beef will continue to undergo enzyme changes up to 10 days after slaughter. Typically by 7 to 10 days, most of the advantages of aging have been achieved. There is a trend in the industry for beef that has been aged longer, usually 14-21 days, but could be as long as 35 days. Beef that has been aged longer is often called dry-aged beef. Proponents of dry-aged beef believe that longer aging time intensifies the flavor. However, the longer you age meat, the greater loss of meat you have in addition to increased storage cost. As a result, dry-aged beef comes with a higher price tag and is often an individual preference. Aging for 7 to 10 days is the standard in the commercial industry because it achieves the best balance between tenderness, flavor and economics.
Not all meat should be aged. It is not recommended with carcasses with little or no fat cover because they lose moisture more rapidly. This results in weight loss and surface discoloration. It can also result in more trim loss. Additionally, lean meat is susceptible to deterioration through microbial growth and bacterial slime development.
Meat from carcasses that will be ground or processed for salami, bratwurst or other sausages does not need to be aged. The process of grinding or chopping tenderizes the meat. Jerky meat does not need to be aged either. Pork is not aged because these animals are typically slaughtered at a young age when the meat is naturally tender. Likewise, other young animals such as a yearling doe does not have to be aged for the same reason. Research has also found that since pork is higher in unsaturated fat than other species that it can develop a strong rancid flavor when aged.
Now back to wild game. If you plan to age wild game, keep the skin on if possible. Removing the hide results in higher moisture loss. Additionally, the hide protects the meat from dirt. Temperature is another key factor. If wild game is harvested when the weather is at 65 degrees, the enzyme process will happen much faster, and it does not need to be aged. However, if game is harvested at lower temperatures in the 30s or below, then aging is beneficial. Try not to let a carcass freeze. Enzyme activity is very slow at freezing temperatures, and alternating periods of freezing and thawing can lower meat quality.
Below are recommendations from the University of Wyoming for aging wild game. The recommendations assume the best conditions where a carcass is chilled rapidly to an ideal temperature between 34 and 37 degrees F.
* Antelope – Cut and wrap within three days.
* Deer, Sheep, Goat, Cow Elk and Cow Moose – Cut within 7 days. Cut sooner if held at temperatures above 40 degrees.
* Bull Elk or Moose – Cut within 14 days. Cut sooner if held at temperatures above 40 degrees.
Do not age wild game if the animal was harvested in warm weather and not chilled rapidly, if the animal was severely stressed prior to harvest, if gunshot areas are extensive, or if the animal is under one year. As most of you know, conditions during and after hunting are rarely “ideal.” However, use your best judgment, and you’ll be able to enjoy wild game throughout the year. For more information, contact MSU Extension in Broadwater County at 406-266-9242 or allison.kosto@montana.edu.
