U.S. Dry Aging Beef Market - Opportunity Analysis and Industry Forecast, 2014-2022
U.S. Dry Aging Beef Market was valued at $10,605 million in 2016, and is expected to reach $11,176 million by 2020, supported by a CAGR of 1.3% during the forecast period. The aging of beef is done through two processes, namely wet aging and dry aging. Dry aging is a process wherein beef is hung in open air, followed by refrigerated for several weeks. The meat slowly loses moisture and changes its texture and flavor. However, in wet aging process, beef pieces are vacuum-packed in plastic containers, and shipped in the market. Most of the food service companies offering dry aging beef order beef as individual steaks from loin butcher companies.