Long ageing needs a defined process rather than a fat coating

A study published on 11 September compares four ageing variants for beef striploin: conventional dry-ageing, wet-ageing, in-bag dry-ageing, and systems coated with butter or tallow. It does not turn one method into a universal recipe, but it sends a clear signal for extended programmes: after 50 days, conventional dry- and wet-ageing delivered better sensory quality than the fat-coated variants.