Retail yields and palatability evaluations of individual muscles from wet-aged and dry-aged beef ribeyes and top sirloin butts that were merchandised innovatively

Abstract Paired ribeyes ( n  = 24) and top sirloin butts ( n  = 24) were dry-aged or wet-aged for 35 days before being merchandised as individual muscles: M. spinalis thoracis , M. longissimus thoracis , M. gluteobiceps , and M. gluteus medius . Wet-aged subprimals had greater saleable yields than dry-aged. Dry-aged M. spinalis thoracis and M. gluteobiceps received lower consumer overall like and flavor ratings than did wet-aged; interior muscles — M. longissimus thoracis and M. gluteus medius — did not differ. Trained panelists found higher musty and putrid flavors for dry-aged muscles closer to exterior surface. These flavors may have contributed to lower consumer overall like and flavor ratings for dry-aged M. spinalis thoracis and M. gluteobiceps . Using innovative styles to cut beef allows for greater merchandising options. However, development of undesirable flavor characteristics may be more pronounced when exterior muscles — M. spinalis thoracis and M. gluteobiceps — are exposed during dry-aging to extreme conditions and are consumed individually.