DRY AGING PROCESSES FOR MEAT
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United States of America Patent
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Issued Date -
Feb 6, 2014
app pub date -
Feb 25, 2013
filing date -
Feb 26, 2012
priority date (Note) -
Abandoned
status (Latency Note)
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Abstract
A method of dry aging meat includes covering an exposed portion of the meat with at least one layer of fat and/or bone that is separate from the meat and maintaining the layer of fat and/or bone on the exposed portion of meat for sufficient time and at a temperature, humidity, and airflow to permit the meat to dry age. A primal cut of meat or a sub-primal cut of meat may be dry aged. Boneless or bone-in meat may be dry aged.
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