Talk:Beef aging

Merge

I am merging this with Wet aged beef. That article repeats parts of this one, they deal with pretty much the same topic and cite the same sources. --Amir E. Aharoni (talk) 14:44, 7 June 2008 (UTC)

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Reqphotos

Beef on aging racks would be good, like this wet aging image or this dry aging image... this is aged beef, just before cooking (something good for the top of the page, independent of dry or wet. 65.93.12.101 (talk) 12:51, 25 March 2011 (UTC)

• Dry aging of beef CC-By-SA 2.0
• Dry aging of beef CC-By-SA 2.0
• Dry aging of beef CC-By-SA 2.0
• aged beef, before coooking CC 2.0

Removed the reqphoto tag after adding one of the Flickr photos to the article. Geoff ^{Who, me?} 02:29, 29 March 2011 (UTC)

Wet-aging

An image of wet-aging would be good. 64.229.100.45 (talk) 08:18, 16 April 2011 (UTC)

Clarification

What does "higher grades of meat" mean in "Also, only the higher grades of meat can be dry aged,..."? It seems to imply greater fat-to-meat ratio, but it's unclear

--Limited Atonement (talk) 13:02, 16 September 2011 (UTC)

Myths

The guy who wrote this article does a good job of exploding some of the myths about dry aging:

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

In particular, he only measured 3-5% density loss, not the 30% claimed in this wiki entry. — Preceding unsigned comment added by 66.14.154.3 (talk) 20:32, 8 December 2013 (UTC)

Culture

Is it advised to use any fungal or pregrown yeast culture to get better results and avoid cross-contamination?

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