• If you are having problems logging in please use the Contact Us in the lower right hand corner of the forum page for assistance.

How does the not aging beef affect the beef sales??

BRG

Well-known member
What I am trying to say, is the packers don't really age the beef like they used to. Today they kill it and a day or 2 later it is on the truck and a day or 2 later it is on the shelves. I know that really hurts the flavor of the meat. It should be aged for at least 2 weeks to get the best flavor. So would we sell more if they actually age it like it is suppose to be. To me the answer is an obvious yes. If it tastes better they will sell more and maybe even at a higher $. In the long run I think we would be better off aging it at least a little. When I was out of steaks last fall I went and bought a 15 lbs Rib Eye Roast that was vac packed and aged it myself, and it really helped it.
 

Mike

Well-known member
Just saw this at "Bizrate". Looks like WalMart is advertising "Aged" beef.
------------------------------------------------------

20-Piece Premium Combo Pack: Strip Steaks, Chicken and Steakburgers

Product Rating: Be the first to review this product!
Price: $64.92
Buy it from: Walmart.com Store Rating: Overall Rating: 8.3

See all Meat & Seafood from Walmart.com

Buy it
Product Details
Write a review

Product Details: The ultimate party pack, this delicious combo includes six 10-ounce strip steaks, six 7-ounce chicken breasts and eight 4-ounce classic steakburgers. Farm fresh and juicy, each steak is hand-cut and trimmed from Midwestern corn-fed beef, then aged for the perfect amount of tenderness. Just as delicious, the gourmet chicken breasts and classic steakburgers round out the menu with great taste in every bite. Only $3.25 per piece!
 

agman

Well-known member
BRG said:
What I am trying to say, is the packers don't really age the beef like they used to. Today they kill it and a day or 2 later it is on the truck and a day or 2 later it is on the shelves. I know that really hurts the flavor of the meat. It should be aged for at least 2 weeks to get the best flavor. So would we sell more if they actually age it like it is suppose to be. To me the answer is an obvious yes. If it tastes better they will sell more and maybe even at a higher $. In the long run I think we would be better off aging it at least a little. When I was out of steaks last fall I went and bought a 15 lbs Rib Eye Roast that was vac packed and aged it myself, and it really helped it.

The dry-aging process is extremely costly and only a small fraction of the consumers can afford such product. It is similar to Prime product which approximates 3.0% of total beef produced. If the industry produces 4.0% Primes there is a glut and it will sell below choice because of a low red meat yield.

Wet-aging overcomes many of the problems and much of the cost associated with dry-aging. The problem develops with storage capability and its associated cost if it is done in volume. One major distributor is now wet-aging a full line of steaks for the restaurant trade and is having good acceptance. However, price points are very critical. Again as price goes up the number of consumers capable and willing to pay the premium is limited. I hope this explanation helps you and others to better understand your concerns regarding product aging.
 

Mike

Well-known member
Journal of Animal Science

ANIMAL PRODUCTS
Consumer sensory acceptance and value of wet-aged and dry-aged beef steaks1
B. M. Sitz, C. R. Calkins2, D. M. Feuz, W. J. Umberger and K. M. Eskridge

Animal Science Department, University of Nebraska, Lincoln 68583-0908

2 Corresponding author: [email protected]

To determine sensory preference and value of fresh beef steak differing in aging technique, strip steaks were evaluated by consumers in Denver (n = 132 consumers) and Chicago (n = 141 consumers). Wet-aged Choice strip loins were matched with dry-aged Choice strip loins, whereas wet-aged Prime strip loins were matched with dry-aged Prime strip loins. Dry-aged strip loins were commercially aged in air in a controlled environment for 30 d and vacuum-aged for 7 d during shipping and storage. Wet-aged strip loins were vacuum-packaged and aged for 37 d in a 1°C cooler. Pairs of strip loins were matched to similar Warner-Bratzler shear force values and marbling scores. Twelve sensory evaluation panels (of 12 scheduled panelists each) were conducted over a 3-d period in each city. Individual samples from a pair of steaks were evaluated by the panelists for sensory traits. Bids were placed on the samples after sensory traits were obtained utilizing a variation of the Vickery auction with silent, sealed bids. No significant differences for sensory traits of flavor, juiciness, tenderness, or overall acceptability were detected between wet-aged Choice samples and dry-aged Choice samples. Although wet-aged Choice samples were numerically superior for all sensory traits, consumers placed similar bid values (P = 0.12) on wet- and dry-aged Choice samples ($3.82 per 0.45 kg and $3.57 per 0.45 kg, respectively). Wet-aged Prime samples were rated more desirable (P <0.001) for flavor, tenderness, and overall acceptability than dry-aged Prime samples. Wet-aged Prime samples were valued at $4.02 per 0.45 kg, whereas dry-aged Prime samples brought $3.58 per 0.45 kg (P = 0.008). Consumers (29.3%) who preferred the dry-aged Choice samples over the wet-aged Choice samples were willing to pay $1.99/0.45 kg more (P <0.001) for dry-aged samples. The consumers who preferred the wet-aged Choice over the dry-aged Choice samples (39.2%) were willing to pay $1.77/0.45 kg more (P <0.0001). Consumers who preferred wet-aged Prime over dry-aged Prime samples (45.8%) paid $1.92/0.45 kg more (P <0.0001). Consumers who preferred dry-aged Prime samples (27.5%) were willing to pay $1.92/0.45 kg more than for the wet-aged Prime samples. Although more consumers preferred wet-aged samples, markets do exist for dry-aged beef, and consumers are willing to pay a premium for this product.
 

Latest posts

Top