How long does it take to age the meat sold in the retail markets?
A. Most meat sold in retail markets is aged during the normal process of moving fresh meat from packer to retailer to consumer to kitchen range – about 6 to 10 days. This is long enough for considerable tenderizing to take place. For consumers who prefer “aged” meat, however, some retailers will hold ribs and loins of beef for longer periods of time. Q Can I age beef in my own refrigerator A. No, aging beef requires controlled temperature and humidity which is not available in the average home refrigerator.
