This study evaluated a novel steak dry-aging (StDA) protocol in which portioned beef steaks were dry-aged until reaching an average weight loss of 15% and subsequently wet-aged to achieve a total aging time of either 14 or 28 days. The new protocol was compared with conventional dry aging (DA) for 28 days and unaged controls. Under the experimental conditions, StDA increased saleable yield (up to 35% higher than DA) and reduced trimming steps during processing. Physicochemical composition, water activity, total free amino acids, and microbiological quality (< 3.5 log CFU/g) were similar between DA and StDA samples. StDA aged for 28 days had a free amino acid profile comparable to DA, but with higher glutamic acid content (2.30 vs. 0.80 mg/g protein), associated with umami flavor, and lower taurine content (0.59 vs. 1.13 mg/g protein). DA samples had lower shear force (27.45 vs. 35.54 N) and a lighter (L* = 43.39 vs. 38.77) and more intensely (C* = 26.66 vs. 21.31) red color. Overall, 28-day StDA combined high yield, preservation of sensory-related attributes, and process efficiency, representing a viable and scalable alternative for producing high-quality dry-aged beef. PRACTICAL APPLICATIONS: The data from this study demonstrate that the "Steak Dry Aging" method offers a practical way for processors to produce dry-aged beef with higher yield, less waste, and shorter production times. Because it avoids heavy trimming and allows part of the aging to occur during distribution, it can be easily adopted by small and medium facilities. This makes premium dry-aged beef more affordable, offering a novel and economically viable alternative for the meat sector.
Santos et al. (2026) studied this question.