Dry aging is literally the process of hanging beef after it has been cut in a commercially refrigerated cooler that remains at a constant humidity throughout the 10 to 28 to 45 days of the aging process. As a note, the process shouldn’t be attempted by home cooks because their refrigerators cannot be assured to maintain an accurate temperature or humidity for that length of time and it also should not be attempted on pork.
During the aging process, the meat breaks down in two ways. One, the moisture that is in the beef evaporates leaving an intensified “beefy” taste and two, the muscle also begins to collapse which makes for a much more tender piece of beef at the end of the again process. What this means is that when you eat a dry-aged steak you are going to be eating a piece of meat that is juicier, more tender, and contains so much more flavour that a piece of meat that was butchered the day before. Though you are guaranteed to pay more for your steak, I promise you, the taste won’t let you down.
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