Research delivers insight into the global U.S. Dry Aging Beef Market during the period 2014-2020

U.S. Dry Aging Beef Market was valued at $10,446 million in 2015, and is expected to reach $11,176 million by 2020, supported by a CAGR of 1.3% during the forecast period 2016 to 2020. Dry aging beef is a process in which the beef is placed or hung on racks for several weeks to facilitate drying. Primal (large distinct sections) or subprimal cuts, such as strip loins, sirloin, and rib eyes, are placed in refrigeration units to facilitate drying. This process incurs significant expenses, as beef must be stored at near freezing temperatures. Subprimal cuts are dry aged on racks in specially designed climate-controlled coolers. In addition, dry aging can be done in moisture-permeable drybags. This process involves the use of high grade meat with evenly distributed fat content. Hence, dry aged beef is available in steak restaurants and upscale butcher shops or grocery stores.

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U.S. Dry Aging Beef Market report, published by Allied Market Research, forecasts that the market is expected to garner $11,176 million by 2020, registering a CAGR of 1.3% during the period 2016 - 2020. The U.S. dry aging beef market held less than 10% share of the U.S. beef market in 2015.

Dry aging beef process is carried out at home and restaurants using dry aging beef bags, which offer improved moisture impermeability. These bags increase yield, decrease microbial contamination, and provide convenience of usage.

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The rich flavor of dry aging beef is a key driver of the U.S. dry aging beef market. Increase in the number of restaurants and rise in inclination of specialist butchers toward traditional processes are expected to boost the consumption of dry aged beef in the U.S. Dry aging is a natural process wherein beef is kept unwrapped in a conditioned environment of an aging unit. The packaging business has flourished in the U.S., owing to increased production of beef to cater to the augmented demand from international markets and surge in trading business. Moreover, rise in preference for protein-rich products and uniquely flavored products among consumers and increase in disposable income are expected to boost the demand for dry aging beef in the U.S. in the near future.

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