Beef, Livestock Wet-aging vs. Dry-aging By HPJ Staff May 30, 2018 Listen Now 0:00 David O’Diam, director of retail for Certified Angus Beef LLC, explains the reasons we age beef, the different types of aging and their cost implications. TAGS: Related Articles Centura Health to be presenting partner for NWSS Tips on keeping cattle feeding areas clean Isn’t that what we are all working toward? NCBA announces 2022 Beef Quality Assurance Award winners
