Tymkovich Meats

Quality Products To MEAT Your Family's Needs

Family Owned Since 1952

A Few Words About Aged Meats

Aging red meats such as beef is a centuries-old practice. Its purpose is to dry out the meat, allowing desirable bacteria and enzymes to break down muscle tissue. This makes the meat more tender and gives it a stronger, more distinct flavor.

Over the years, aging has been done with a variety of foods, including cheese and yogurt by adding favorable bacteria to them. This process, however, occurs in red meat naturally, if the proper environment is provided.

A clean, cold storage room, kept at 34 to 40 degrees Fahrenheit, with low humidity is required. Some modern folks try to do this with meat that is already packed (wet aged), but this produces a “soggy” product with an acidic taste. The old way, letting sides of beef hang for 14 to 21 days before cutting and freezing, is still the best way.

Aging red meat reduces its “shelf life” and causes some discoloring around the edges of exposed meats. This is seen around the edges of aged steaks and roasts. Some butchers prefer to trim these edges before selling, but the discoloration is harmless.

Some meats should be aged, and some should not. Lamb, pork and poultry generally spoil quickly and are best cut and frozen as fresh as possible.

Try a piece of aged beef and “taste the difference!”

Tymkovich Meats ~Purveyors of Fine Meat and Meat Products
Family Owned Since 1952.

6911 N. Washington St.
Denver, Colorado 80229



Wednesday - Saturday:  9:30 a.m. to 5:00 p.m.

We are closed Sunday, Monday, and Tuesday

Website Builder