Many people think about aging their meats. The reason for this is the meat becomes a lot more tender. Aging allows the enzymes in the meat to soften all of the connective tissues, which in turn makes the meat more tender.
If you plan on aging your beef you should keep it at 34 to 38 degrees Fahrenheit. This is the perfect temperature to keep the beef from freezing because freezing the meat would inactivate the enzymes that are needed to break down the connective tissues. At a higher temperature you would just be introducing bacterial growth.
Want to know why certain cuts of meat are more tender? Visit >> Why are Some Cuts of Beef More Tender
