Talk:Beef aging

This is the talk page for discussing improvements to the Beef aging article.
This is not a forum for general discussion of the article's subject.

Put new text under old text. Click here to start a new topic.
New to Wikipedia? Welcome! Learn to edit; get help.

Article policies

Find sources: Google (books · news · scholar · free images · WP refs) · FENS · JSTOR · TWL

Food and drink Low‑importance

This article is within the scope of WikiProject Food and drink, a collaborative effort to improve the coverage of food and drink related articles on Wikipedia. If you would like to participate, please visit the project page, where you can join the discussion and see a list of open tasks.Food and drinkWikipedia:WikiProject Food and drinkTemplate:WikiProject Food and drinkFood and drink articles

Low

This article has been rated as Low-importance on the project's importance scale.

Food and Drink task list:

To edit this page, select here

Here are some tasks you can do for WikiProject Food and drink:

Help bring these Top Importance articles currently B Status or below up to GA status: Agaricus bisporus (i.e. mushroom), Beef, Bread, Curry, Drink, Food, Ham and eggs, Soy sauce, Sushi, Yogurt
Bring these Top Importance articles currently at GA status up to FA status: Beer, French cuisine, Sugar
Bring these High Importance articles currently at GA status up to FA status: Apple, Burger King, Fish
Participate in project-related deletion discussions.
Delete unrelated trivia sections found in articles. Please review WP:Trivia and WP:Handling trivia to learn how to do this.
Add the {{WikiProject Food and drink}} project banner to food and drink related articles and content to help bring them to the attention of members. For a complete list of banners for WikiProject Food and drink and its child projects, select here.
Provide photographs and images for Category:Wikipedia requested images of food
Consider joining this project's Assessment task force. List any project ideas in this section

Note: These lists are transcluded from the project's tasks pages.

Merge

I am merging this with Wet aged beef. That article repeats parts of this one, they deal with pretty much the same topic and cite the same sources. --Amir E. Aharoni (talk) 14:44, 7 June 2008 (UTC)[reply]

WikiProject Food and drink Tagging

This article talk page was automatically added with {{WikiProject Food and drink}} banner as it falls under Category:Food or one of its subcategories. If you find this addition an error, Kindly undo the changes and update the inappropriate categories if needed. The bot was instructed to tagg these articles upon consenus from WikiProject Food and drink. You can find the related request for tagging here . Maximum and carefull attention was done to avoid any wrongly tagging any categories , but mistakes may happen... If you have concerns , please inform on the project talk page -- TinucherianBot (talk) 20:36, 3 July 2008 (UTC)[reply]

Reqphotos

Beef on aging racks would be good, like this wet aging image or this dry aging image... this is aged beef, just before cooking (something good for the top of the page, independent of dry or wet. 65.93.12.101 (talk) 12:51, 25 March 2011 (UTC)[reply]

Dry aging of beef CC-By-SA 2.0
Dry aging of beef CC-By-SA 2.0
Dry aging of beef CC-By-SA 2.0
aged beef, before coooking CC 2.0

Removed the reqphoto tag after adding one of the Flickr photos to the article. Geoff ^{Who, me?} 02:29, 29 March 2011 (UTC)[reply]

Wet-aging

An image of wet-aging would be good. 64.229.100.45 (talk) 08:18, 16 April 2011 (UTC)[reply]

Clarification

What does "higher grades of meat" mean in "Also, only the higher grades of meat can be dry aged,..."? It seems to imply greater fat-to-meat ratio, but it's unclear

--Limited Atonement (talk) 13:02, 16 September 2011 (UTC)[reply]

Myths

The guy who wrote this article does a good job of exploding some of the myths about dry aging:

http://www.seriouseats.com/2013/03/the-food-lab-complete-guide-to-dry-aging-beef-at-home.html

In particular, he only measured 3-5% density loss, not the 30% claimed in this wiki entry. — Preceding unsigned comment added by 66.14.154.3 (talk) 20:32, 8 December 2013 (UTC)[reply]

Culture

Is it advised to use any fungal or pregrown yeast culture to get better results and avoid cross-contamination?

Wiki Education assignment: The Microbiology of College Life

This article was the subject of a Wiki Education Foundation-supported course assignment, between 22 January 2024 and 11 May 2024. Further details are available on the course page. Student editor(s): AshleyOng716 (article contribs).

— Assignment last updated by Jason.DeLaCruz1313 (talk) 00:30, 10 May 2024 (UTC)[reply]