Talk:Beef aging

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Merge[edit]

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)[reply]

WikiProject Food and drink Tagging[edit]

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 20:36, 3 July 2008 (UTC)[reply]

Reqphotos[edit]

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)[reply]

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)[reply]

Wet-aging[edit]

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

Clarification[edit]

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)[reply]

Myths[edit]

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)[reply]

Culture[edit]

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

Wiki Education assignment: The Microbiology of College Life[edit]

This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 January 2024 and 11 May 2024. Further details are available on the course page. Student editor(s): AshleyOng716 (article contribs).

— Assignment last updated by Jason.DeLaCruz1313 (talk) 00:30, 10 May 2024 (UTC)[reply]