Dry Versus Wet Aging of Beef: Retail Cutting Yields and Palatability Evaluations of Steaks Using Alternative Cutting Styles

Boneless ribeye rolls (n = 12) and boneless top sirloin butts (n = 12) were obtained from heavy weight carcasses (mean = 407.8 kg), assigned to one of two aging treatments (dry or wet) and aged for 35 days at a commercial aging facility. Cutting tests were performed at the end of the aging period to determine retail yields. Subprimals were fabricated using the Beef Alternative Merchandising cutting styles, isolating four specific muscles: M. spinalis thoracis, M. longissimus thoracis, M. gluteobiceps, and M. gluteus medius. Retail cutting tests showed wet-aged subprimals had higher (P < 0.0001) total saleable yield percentages with decreased cooler shrink and gross cut loss percentages. This resulted in wet-aged ribeye rolls and top sirloin butts yielding 1.5 times and 1.3 times more saleable product than dry-aged counterparts, respectively. In order to determine palatability characteristics, consumer sensory evaluations and trained panel evaluations were preformed. Palatability related to aging and muscle type resulted in significant differences. From a consumer standpoint, aging treatment influenced OLIKE, FLAV, FLEVEL, and BEEFLIKE but only through the interaction of aging treatment x muscle. Clearly, consumers rated the wet-aged, M. spinalis thoracis highest in each of the previously stated attributes. Aging also affected JUIC, whereas muscle type had a significant (P < 0.0001) effect on FLVBF, TEND, LEVTEND, JUIC, and LEVJUIC. As far as trained sensory attributes were concerned, a more concrete flavor profile of aged beef was obtained. In addition, dry-aged steaks had greater (P < 0.0001) cooking yield percentages when compared to wet-aged steaks