Aging is a post-mortem practice for beef tenderization and flavor improvement. Wet and dry aging are the most common processes to age beef. Dry aging in a highly moisture-permeable bag has been widely used in the last decades, producing dry-aged products mainly to reduce microbial
contamination, lipid oxidation, and trim loss when compared to the traditional out-of-bag dry-aging technique [1]. On the other hand, finishing diet has been an important factor affecting beef- quality attributes. Meat from grain- and pasture-fed animals presents different physical, organoleptic, and nutritional characteristics [2]. The study evaluates the effects of different and combined aging methods from pasture-fed and grain-fed steers on meat quality attributes.