What occurs before the boxed beef is delivered to purchasers or further processors?

Before boxed beef is delivered to purchasers or further processors, it is indeed aged in a controlled environment. This aging process, known as dry aging or wet aging, allows the meat to develop flavor and tenderness. During this time, enzymes break down the muscle tissue, improving the overall quality of the beef.

Quality control checks may occur during various stages of beef processing, and while cutting into different cuts happens after aging, it is not a step that occurs before delivery. Shipping to various retail locations comes after the packaging and aging processes are completed. The aging phase is crucial as it directly impacts the meat's flavor profile and texture, which are key factors considered by purchasers and processors when evaluating the quality of boxed beef.