Dry Ageing Beef Market | Industry Analysis, Growth rate, and Future Forecast 2021-2029

Dry aging can be defined as the process in which beef carcasses are hung or placed on the rack for 28 to 55 days under controlled conditions to facilitate drying. The process of aging tenders and produces an intensive flavor in the meat. Dry-aged meat is tenderer and provides a more intense and nutty flavor compared to wet-aged meat, which is vacuum-sealed and kept in a controlled environment.

Dry-aged beef is not the most popular type of meat sold in the market, primarily due to high aging shrinkage, the risk of contamination, and trim loss. Moreover, the accurate environmental conditions required for aging make the dry-aging process a costly endeavor compared to other conventional processing methods. Additionally, the process also demands the highest grade beef with significant marbling and requires a certain amount of time to produce good quality (28 days). These factors are likely to narrow down the scope of dry-aged beef and hinder the growth of the dry-aging beef market in upcoming years.

Currently, the dry aging beef market is in the nascent stage, which is attributable to the limited customer base that is willing to pay the higher prices for superior flavored meat. Moreover, the aging parameters and microbiology of dry-aged beef remain less explored areas. Prominent market players are still working on the adoption of techniques that can re-invent the traditional dry-aged beef processing.  For instance, TUB-EX Aps’ Tublin 10 is a packaging film with lower permeation that can help in achieving flavors equivalent to traditional dry-aging in a shorter duration of time.

The improving standard of living owing to rising disposable income has shifted the consumer preference toward unique and premium flavored products. Dry-aged beef has low moisture and high protein content than wet-aged beef, which makes the former the more preferred option among individuals who meet their protein needs by consuming beef.

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The Major Players Covered in this Report: Indian Ridge Provisions, DeBragga and Spitler, The Ventura Meat Company, Sysco Corporation, Chicago Steak Company, Creek Bed Country Farmacy, LLC, Fairway Packing Company, The Butcher's Market, West Coast Prime Meats, Chicago Steak Company, American Grass Fed Beef, DrybagSTeak, LLC, & More...

By Nature, Organic, Conventional,
By Grade, Prime Beef, Wagyu Beef, Choice Beef, Others,
By Distribution Channel, B2B, B2C, Store-Based Retail, Hypermarkets and Supermarkets, Restaurants, Food Chain, Others, Online Retail,

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Growing Domestic Demand and Expanding Pharmaceutical Sector to Drive the Demand for Dry Ageing Beef in the APAC Region
Asia-Pacific region is anticipated to hold the largest market share in the global Dry Ageing Beef market during the forecast period 2021-2029. The growth in this region can be attributed to the presence of emerging economies like India, China, Japan, Vietnam, and Indonesia, which account for the largest share in this region. India is one of the largest producers of Dry Ageing Beef and a major exporter of the product to various countries across the globe. India accounts for around 80% of the world’s exports of Dry Ageing Beef. The favorable climatic conditions and growth of agricultural inputs and allied services like cold storage and warehousing in India are prompting higher production.

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Trends in the Beef Industry:
In the last two decades, there has been a shift in consumer eating habits and lifestyles. Today, the working-class population is shifting away from home consumption. And as health concerns have heightened, individuals are willing to spend more on premium foods with essential nutrients. The growing population and improving disposable income are expected to drive consumption, particularly as beef is a key protein source. The beef industry took a major hit in 2015, with a decline in prices due to the halt of meat export from key suppliers such as the Americas, India, and Australia. But it is expected to gain traction in the coming years, with economic growth boosting demand. Moreover, the expansion of animal husbandry in key producing areas is likely to bring down bovine meat prices by 2020, which could further shift consumers toward bovine meat as a cheap source of protein.

The report covers exhaustive analysis on:
Overview of the parent market
Global Dry Ageing Beef Market Segments, Dynamics, Market Size, Share, Price, Volume, and Cost
Historical, current and projected market size in terms of volume and value
Global Dry Ageing Beef Market Forecast 2021 to 2029
Supply & Demand Value Chain
Global Dry Ageing Beef Market dynamics, including the current trends/drivers/threats/restraints/challenges
Potential and niche segments/regions exhibiting promising growth
Market landscape, competition, and leading companies involved
Strategies of leading companies and product offerings
Technological advancements

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This release was published on openPR.