Dry-Aged Steak – What is it?
With age comes wisdom. When it comes to culinary treats like wine, cheeses and red meats – age enhances the flavor and increases our enjoyment. This is definitely the case for dry-aged beef with its richer flavor and more tender texture. What is it about that dry-aging that changes the flavor and texture of the meat so much?
Dry Aging is the process of exposing the meat to a carefully controlled environment with precise temperature and humidity levels for a period of time. This process activates natural enzymes in the meat. These enzymes go to work breaking down the molecular bonds within the meat. Over time this alters the meat providing the delicious taste and texture that is known as dry-aged beef.