Aging beef in a drying chamber is a different process to maturing beef normally.
Premium cuts are kept for twice as long as normal, or longer, to intensify the flavor.
Tenderization tails off at about 20 days.
Then dry aging intensifies the flavor through moisture evaporation.
There is a particular smell and taste to dry aged beef.
Sometimes described as similar to blue cheese, it is not for everyone and some people feel it is meat that has gone bad.
Properly dry aged steak is like fine wine with its own bouquet and attracts a premium price because of the losses from evaporation and trimming.
What Should It Look Like?
Dry aged beef can be aged for 50 days or more. It will blacken on the outer surfaces, but will be red on the inside when cut. The temperature, airflow and humidity must be constantly monitored.