Beef carcasses today are rarely dry-aged. The best cuts of meat on a side of beef will not be visible and thus are not exposed to the air during aging in a meat locker. This means that it takes much longer to age the best cuts in a whole side of beef. Moreover, aging an entire side of beef wastes money, because only a fraction of the meat will benefit from aging.
For these reasons, sides of beef today are rarely aged in tact. Instead, the sides of beef are cut into primal and sub-primal portions, such as the short loin, and the dry-aging method is reserved for only the best sub-primals. Most butchers “break” carcasses into primal portions (like the entire Top Loin) or, even more commonly, into sub-primal portions (like the bone-in Top Loin).
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