Producer Question from 2009
Q: What is the correct temperature to hang beef in a cooler for 7 to 14 days of storage? (September 15, 2009)
A: There is no regulatory requirement for beef carcass storage temperatures. Most processors will age carcass beef at temperatures below 40 degrees F with a common range from 34 to 38 degrees F.
The holding of a beef carcass in an aging cooler for 19 days should not present any significant problems versus holding in an aging cooler for 10 to 14 days. The additional time could result in increased weight loss due to moisture loss and the drying of the outside surface, however since the additional time is only 5 to 9 days the additional loss will be small (maybe 1 percent).
Dr. Dennis Burson
University of Nebraska–Lincoln, Lincoln, NE