question: Why do people dry age beef? Also why doesn’t it just go rotten? Or does it and people like that?
comment: They age it by keeping it in carefully controlled environments with the right temperature and humidity... wanting the 'right' kind of bacteria to grow. Think how they age cheeses. Yeah it definitely gets funky on the outside but they cut that part off.
passages: The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but rather forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus "Thamnidium", in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.
   Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time and there is a significant loss of weight during the aging process. Dry-aging can take from 15 to 28 days, and typically up to a third or more of the weight is lost as moisture. This type of beef is served in higher-priced steakhouses and by select restaurants. 
   When dry aging using a moisture permeable material, surface mold growth is not present, flavor and scent exchange within the refrigerated environment is not a concern, and trim loss of the outer hardened surface is measurably reduced. The flavor and texture profile of the beef is similar on all dimensions to the traditional open air dry-aged results.
  
  Historically, it was common to store mutton or beef joints at room temperature for extended periods; even after the invention of refrigeration hanging sides of beef in large coolers for a few weeks as part of the processing was standard.
  
  Section::::Wet-aged beef.
   Dry-aging can be done at home under refrigeration by three means: open air, with the presence of salt blocks, and with the use of a moisture permeable drybag to protect the meat while it is aging. Since the mid-2010s, some chefs have experimented with a "quick" or "cheat" dry-age by coating a cut of beef with ground koji (rice inoculated with "Aspergillus oryzae") to simulate the effect of traditional dry-aging; the results are not quite the same, but can be achieved within 48 to 72 hours. The koji technique can also be applied to chicken and shrimp.
   The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
   Evaporation concentrates the remaining proteins and increases flavor intensity; the molds can contribute a nut-like flavor. After two to three days there are significant effects. The majority of the tenderizing effect occurs in the first 10 days. Boxed beef, stored and distributed in vacuum packaging, is, in effect, wet aged during distribution. Premium steakhouses dry age for 21 to 28 days or wet age up to 45 days for maximum effect on flavor and tenderness.
   As the pH drops, proteins in the myofibers are denatured, leading to abnormal cell structure. The result is a pale tissue color, and a soft, almost mushy texture. The sarcomeres collapse excessively, and less water is held within the cell membrane and proteins. Subsequently, the myofibers will continue to lose water content as the meat is cooled and stored, leading to excessive drip loss.
   Beef aging
  
  Beef aging (American English) or ageing is a process of preparing beef for consumption, mainly by breaking down the connective tissue.
  
  Section::::Dry-aged beef.
   Meat has been hung and dry aged throughout history after butchers discovered that this method makes beef more tender and flavorful than meat eaten immediately after slaughter and butchering. In the 1960s, a combination of meat hanging’s expense and the new process of wet-aging caused meat hanging to almost stop entirely. Meat hanging experienced a surge of popularity in the 1980s though, and dry aged beef continues to be sold in high-end restaurants around the world.
  
  Section::::Process.
   Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. After the animal is slaughtered and cleaned, it is hung as a full or half carcass. Primal (large distinct sections) or sub primal cuts, such as strip loins, rib eyes, and sirloin, are placed in a refrigerator unit, also known as a "hot box". This process involves considerable expense, as the beef must be stored near freezing temperatures. Subprimal cuts can be dry aged on racks either in specially climate-controlled coolers or within a moisture-permeable drybag. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.
   Wet-aged beef is beef that has typically been aged in a vacuum-sealed bag to retain its moisture. This is the dominant mode of aging beef in the U.S. and UK today. It is popular with producers, wholesalers and retailers because it takes less time: typically only a few days and there is no moisture loss, so any given piece of meat sold by weight will have a higher value than a dry aged piece where moisture loss is desired for taste at the expense of final weight. The beef is usually kept for a period of 4 to 10 days in wet aging. Modified-atmosphere packaging (MAP) is usually employed for the vacuum packaging of meat; typically between 60 and 80 percent oxygen to retain its appetizing color, with red meat such as beef needing a higher oxygen level than less vividly colored meat such as pork. The vacuum packed beef is stored under a temperature of 32 °F to 45 °F (0 °C to 7.2 °C).
   Beef’s appearance changes through the dry aging process. The meat will change color from red to purple and will be much firmer than fresh meat.
  
  Section::::Popularity.
  
  Meat hanging has lost popularity due to its expense. Since the process requires a large room with specific environmental needs as well as constant attention, the price per pound of hung meat is substantial. Furthermore, the price of hung meat is compounded because of the high chance of the meat spoiling. Therefore, wet-aged beef is more commonly seen in grocery stores, as dry aged beef is 15 to 25 per cent more expensive.
   Cattle cycle
  
  The cattle cycle is the approximately 10-year period in which the number of U.S. beef cattle is alternatively expanded and reduced over several consecutive years in response to perceived changes in profitability by producers.
   Grass-fed beef hides the controversial and heavy use of human sewage sludge by ranchers in the beef industry. Science has cited being more cautious and reevaluating the practice that was first legalized in 1992. There are new emerging toxic pollutants that could contaminate beef that ultimately end up on USA dinner plates.
  
  Section::::Taste.
   The process takes, at a minimum, eleven days. At this point, the meat will noticeably taste better. However, the longer the meat is hung, the better the flavor will be. This length of time also results in a greater chance that the meat will spoil. Therefore, most companies will only hang meat for 20–30 days. Furthermore, dry aged meat will shrink, as much of the water has been evaporated. This loss of mass causes the meat to shrink 10-15% in size.
   Some chemicals used infiltrate the meat and can stay in the system of the animal for a period of time. The chemicals which are applied to cattle may potentially thus need a period of time where the owners cannot sell, butcher or transport the cattle. These withholding periods (WHP) are needed due to this infiltration of chemicals into the meat of cattle which need time to break down the chemical residues. Cattle may also be under a export slaughter interval (ESI) which means they can't be transported or slaughtered overseas for a period of time. The potential impacts of a early kill or even a natural death followed by wildlife eating the animal would see the meat sold permeated with the chemicals causing sickness or death. 
   BULLET::::- Carne-de-sol a dish from Northeastern Brazil. It consists of heavily salted beef, which is exposed to the sun for one or two days to cure.
  
  BULLET::::- Carne seca a kind of dried beef in Mexican cuisine. In northern Mexican cuisine, particularly the states of Chihuahua and Sonora, "carne seca" is cooked in a dish called machaca.
  
  BULLET::::- Carne-seca a kind of dried, salted meat, usually beef, in Brazilian cuisine, it's a frequent accompaniment to black beans.
   To improve tenderness of beef, it is often aged (i.e., stored refrigerated) to allow endogenous proteolytic enzymes to weaken structural and myofibrillar proteins. Wet aging is accomplished using vacuum packaging to reduce spoilage and yield loss. Dry aging involves hanging primals (usually ribs or loins) in humidity-controlled coolers. Outer surfaces dry out and can support growth of molds (and spoilage bacteria, if too humid), resulting in trim and evaporative losses.
   Increasing numbers of cattle feedlots are utilizing out-wintering pads made of timber residue bedding in their operations. Nutrients are retained in the waste timber and livestock effluent and can be recycled within the farm system after use.
  
  Section::::History.
   The animal's inability to stand may be caused by illness or injury. In nearly all cases it is considered by most farmers to be both humane and cost-effective to kill the animal when it becomes a downer, rather than keeping it alive and unhealthy. Once killed, and depending on how the animal became a downer and how it was killed, the animal may then be incinerated, buried, rendered, or slaughtered. Because of mad cow disease, the slaughter of downer cattle is a topic of great concern.
  
  There are many possible reasons for an animal staying down, including:
  
  BULLET::::- Mastitis
   Beef clod, along with beef brisket, is historically the foundation of Central Texas-style barbecue, as epitomized by Kreuz Market in Lockhart, Texas, where the clod has been prepared since 1900 by long, slow smoking. Beef clod may also be prepared with moist heat or braising.
  
  Section::::Shoulder tender.
   Suho meso
  
  Suho meso (literally: "dry meat") is a smoked beef or pork preparation eaten in Bosnian cuisine, Croatian cuisine, Serbian cuisine, as well as Montenegrin cuisine. The meat is cured in a coarse salt for multiple days before being hung to dry under a fire for multiple days or weeks, depending on the size of meat. This process is traditionally done in the winter to avoid the meat from spoiling. It is similar to Turkish Pasterma, but there is no netting involved in hold the meat. 
  
  Section::::See also.
  
  BULLET::::- Beef jerky
  
  BULLET::::- Bresaola
  
  BULLET::::- List of dried foods
   Cured meats have been specifically produced to be edible for a long time. The curing process was used for generations to preserve pork before the invention of refrigeration. During the curing process the meat is dried in salt, which helps to prevent the build-up of harmful organisms, and then is hung to be exposed to the elements, producing an exterior layer of mold which helps to protect the meat inside.
   Beef from steers and heifers is similar. Depending on economics, the number of heifers kept for breeding varies. The meat from older bulls, because it is usually tougher, is frequently used for mince (known as ground beef in the United States). Cattle raised for beef may be allowed to roam free on grasslands, or may be confined at some stage in pens as part of a large feeding operation called a feedlot (or concentrated animal feeding operation), where they are usually fed a ration of grain, protein, roughage and a vitamin/mineral preblend.
   Section::::Predisposing factors.
  
  Section::::Predisposing factors.:Stress.
  
  Acute stress immediately prior to slaughter may result in the abnormal Ca2+ diffusion seen in PSE postmortem muscle. This in turn will induce the increase in glycolysis and cause the decline in pH. Stressful conditions may include handling, transportation, loading and unloading from a truck, mixing with unfamiliar animals and individuals, entering an unfamiliar facility, and stunning.
  
presuppositions: Dry age beef does not get rotten. Aged beef doesn't go rotten.
corrections: It does get rotten on the outside, you just cut that part off. Parts of aged beef go rotten but those parts are cut off.
raw_presuppositions: Dry age beef does not get rotten. Aged beef doesn't go rotten.
raw_corrections: It does get rotten on the outside, you just cut that part off. Parts of aged beef go rotten but those parts are cut off.