The general principles of aging are: 1) Temperature: Warmer ages faster with more mold growth and trimming but more flavor. Carcass needs to be chilled as soon after slaughter as possible. Over 38F. meat can get slick and off flavors then spoils. Commercially, meat is aged close to 33 for 10 days and has no aged flavor. 2) Humidity: Higher humidity encourages mold growth which enhances flavor to a point and increases trim losses. 3) Carcass Quality: The higher the quality (fatter, more marbling, not too old - preferably 2 years) the better beef ages and the better the flavor and the longer it should be aged. Lean breeds (dairy crosses, etc.) and grass fed animals should only be aged 2 to 3 weeks. Prime hindquarters can easily go for 4 to 6 weeks (This is truly melt in your mouth meat and is pure ecstasy!). Breeding is of lesser importance as long as there is a sufficient standard beef breeding (Hereford, Angus, Shorthorn, Devon, etc.) to have the quality. 4) Time. Depends upon temperature and quality. Ten days minimum, 6 weeks maximum. Forequarters don't age as well as hinds and should come out about a week earlier.

By Dan Gill