How and why is some beef aged?

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Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator. http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp

Beef is aged to develop additional tenderness and flavor. It is done commercially under controlled temperatures and humidity. Since aging can take from 10 days to 6 weeks, USDA does not recommend aging beef in a home refrigerator. http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp

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