dry-aged

dry-aged

The process by which prime cuts of steak are aged on wooden racks to produce a more intense flavor in controlled aging rooms.

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Part of Speech: noun
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Industry/Domain: Meat products
Category: Beef
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Related terms

dry aged

Tourism & hospitality; Travel services

of beef that has been hung to dry for several weeks

dry aged

Food (other); Food safety

Fresh meat is held (without vacuum packing) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures (34°F to 38°F), humidity, and airflow to avoid ...

gestation

Meat products; Beef

The amount of time from conception to delivery of the calf. For cattle the average is about 283 days but other facters such as sex and if the dam is carrying twins can affect ...

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Meat products; Beef

A male reproductive cell.

superovulation

Meat products; Beef

A process either through hormone treatment or embryo placement by which a cow will release more than a natural amount of eggs during ovulation. The eggs are usually collected and ...

feed conversion (feed efficiency)

Meat products; Beef

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frame score

Meat products; Beef

A score usually on a scale of 1 to 9 derived from hip height measurements and age. This score is used to classify skeletal structure and should remain constant throughout the ...

freemartin

Meat products; Beef

Name given to a female calf born with a male bull twin. Roughly 90% of freemartins are unable to bear children because while in the womb the twins will exchange hormones or cells ...