Consumer Acceptance and Value of Wet Aged and Dry Aged Beef Steaks

Authors

Bethany M. Sitz, University of Nebraska-Lincoln
Chris R. Calkins, University of Nebraska-LincolnFollow
Wendy J. Umberger, Colorado State University, Ft. Collins, CO
Dillon M. Feuz, University of Nebraska-Lincoln

Date of this Version

January 2004

Comments

Published in 2004 Nebraska Beef Cattle Report. Copyright © 2003 The Board of Regents of the University of Nebraska.

Abstract

Beef aged in air (dry aging) develops a different flavor profile than beef aged in vacuum bags (wet aging). This research compared wet versus dry aged beef. At similar tenderness and marbling, no differences in desirability or value were found for wet versus dry aged Choice beef. For Prime, wet aged steaks were rated more desirable in flavor, juiciness, and overall acceptability and valued more than dry aged Prime. A significant proportion (27- 30%) of consumers preferred dry aged beef and were willing to pay > $1.90/ lb more for it. Consumers can detect sensory differences in beef and are willing to pay for their preference.