The aim of the study is to optimize different beef processing systems, based on pasture production systems, by means of optimized dry-aging methods, to ensure a high sensory quality and to evaluate the nutritional properties of this aged meat, in order to inform consumers. Two breeds, two carcass categories or two production systems will be studied in meat coming from each country including a minimum of 10 animals per category or factor to be studied. Each partner will study the impact of a factor, relevant for each production system, on the dry-aging process and the final product quality. Every country will define the type of breed, carcass intervention, carcass category or production system which is more appropriate to be included in this study, according to the needs of their markets and meat processors. For instance; AgResearch will study the effect of using lean meat (dairy bulls) or high IMF level (prime Angus steers); IRTA will analyze the effect of two different breeds from the Pyrenees; Teagasc will assess the effect of carcass interventions (electrical stimulation, out-boning time and hanging method; pasture vs grain). INIA, INAC and MARFRIG will collaborate sending meat samples from grass and grain fed animals to Teagasc and IRTA for corresponding analysis. This will ensure an optimal use of the resources and that the expertise and knowledge of each partner is employed in an optimal way. Nutritional and sensory quality of meat samples generated will be analyzed. Taking advantage of the analytical capabilities of each one of the partners, analysis on selected samples across the consortium, will be carried out by the most relevant partner (i.e. peptidomics in AgResearch, proteomics and hyper-spectral imaging in Teagasc and trained panels in IRTA); to offer added value from individual tasks and maximize synergies between research activities of individual partners in the proposal. All these analyses will be performed in accordance with available budget and sample import agreement between countries. The information obtained will be shared to take advantage of the collaboration and scientific background. The information generated will be transferred to producers, administration and the main stakeholders in the meat sector, in each country.