This study aimed to evaluate meat quality of commercial meat cuts: striploin, brisket and flank subjected to dry aging. The cuts were from a slaughterhouse of Araguaína, in november of 2019, and they were dry aged for 30 days. The design was completely randomized, the comercial meat cuts were the treatments: striploin, brisket and flank. There was no significant difference in meat cuts pH between 0 and 30 days. Striploin had higher pH than brisket and flank (p0,05). Shear force was lower in all three meat cuts after 30 days of dry aging, there were not significant differences in shear force among the meat cuts. Dry aging did not affect meat colour, and in 30 days improved tenderness in striploin, brisket and flank. Flank had lower dry aging loss when compared to brisket and striploin.Dry aging didn’t impact meat color and in 30 days improved the tenderness of striploin, brisket and flank. Therefore, dry aging is recommended since it is effective even in the commercial meat cuts considered tough, which can contribute to their added value and increase the number of ways that the cuts can be prepared to consume. It would be interesting further research of the protection technique used on the flank.
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