If you have an animal slaughtered at a plant or buy a side of beef, aging would likely take place in this manner. Currently, about 90 percent of the beef shipped from the point of slaughter is shipped as boxed beef. The retailer stores boxed beef under refrigeration until meat is needed for display and sale. The bag is opened and the meat cut into retail cuts. There is considerable debate in the industry as to which process results in the most desirable flavor.
Most people agree that dry aging results in a unique flavor.
It is known that the predominant microorganisms present after dry aging are the pseudomonads whereas the lactobacilli are the most prevalent in beef aged in the bag. It is also well-known that less shrinkage occurs with beef aged in the bag as compared with dry aging. Summary Aging of beef is practiced to varying degrees in the meat industry. Your personal preference for the aged beef flavor strongly dictates how long you would age beef or how long you would recommend a processor to age a side of beef that you are purchasing. Keep in mind that as the length of aging time increases, so does the aged beef flavor, the tenderness, and the weight loss.