Dry Aged Beef

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.

Not so.

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.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s