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. 2021 Oct 14;10(10):2447.
doi: 10.3390/foods10102447.

Profile of Producers and Production of Dry-Aged Beef in Brazil

Jonatã Henrique Rezende-de-Souza  1 , Flavio Andre Bolini Cardello  1 , Ana Paula Moraes de Paula  1 , Felipe A Ribeiro  2 , Chris R Calkins  2 , Sérgio Bertelli Pflanzer  1
Affiliations

Profile of Producers and Production of Dry-Aged Beef in Brazil

Jonatã Henrique Rezende-de-Souza et al. Foods. .

Abstract

No information is currently available on the profile of producers and production process of dry-aged beef in Brazil, to the best of the authors' knowledge. We surveyed 37 Brazilian companies that were producing dry-aged beef in 2020 to investigate this market. The absolute and relative frequency of responses was calculated to obtain the sum, average, minimum, and maximum values. From the respondents, dry-aged beef was first produced in 2009, and most producers are located in big cities. Most respondents control and monitor chamber temperature; however, humidity and air velocity only are monitored. The aging period (mostly between 22 to 60 days) was the main indicator of product readiness. The process losses (water loss and crust trimming) can reach 65%. Some producers perform microbiological analyses to ensure product safety and others use tools such as GMP and SOP. The results of this survey may help governmental institutions to develop a standardized industrial protocol for producing dry-aged beef in Brazil.

Keywords: Brazilian livestock; aging; beef; value addition.

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Conflict of interest statement

The authors declare no conflict of interest.

Figures

Figure 1
Figure 1
Schematic figure showing the main beef cuts used for dry aging in Brazil [14,15].
See this image and copyright information in PMC

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