Dry-aged beef has gained market share in Brazil over the last several years. Therefore, understanding the effects of the dry-aging process on beef quality, especially on the beef from Zebu cattle, is important because of the large volumes of production and availability of this cattle in that country.

In a recent University of Nebraska study, beef from cattle fed a high concentration of wet distillers grains plus solubles (WDGS) was more tender than beef from cattle fed corn only.

Modified-atmosphere packaging containing 80% oxygen and 20% carbon dioxide (HiOx-MAP) is widely used in fresh beef at retail to delay discoloration and hold cherry-red color of beef for a longer time.