Tag: K-State's Cattlemen's Day

K-State Cattlemen’s Day: Flavor in check after lengthened aging of round steaks

K-State graduate student Lauren Frink and her team researched consumer perceptions of flavor in three beef muscles after wet aging. Their findings, to be presented at Cattlemen’s Day, suggest aging steaks up to 70 days maintains flavor, potentially enhancing sales of these less popular but economical cuts among consumers.