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What is Dry Aged Beef?
Dry aging is taking a piece of meat or quarters of beef and placing them into a temperature-controlled and open-air environment for a long period of time in order to produce a much more flavorful and tender piece of meat.
How does the dry-aging process work?
When the meat is exposed to air, the beef enzymes begin to break down the muscles slowly over time, which produces extreme tenderness. During this process, the outer surface of the beef hardens, and left inside is a deep red and moist cut of meat. While the product is dry-aging, various molds and yeasts develop on the beef to produce the tremendous flavor - the longer the aging, the strong the flavor gets. This is very similar to how blue cheese is developed.
How long does the dry aging process take?
At our facility, we normally dry age the beef between 21 and 30 days. (This can vary) However, beef can be dry-aged for MONTHS - but we have found that the flavor is too intense with a longer period of time.
How does the beef not spoil?
It is extremely important that the environment the beef is hanging in stays consistent. There are three key factors to maintain in order to keep the beef from not spoiling: airflow, humidity control, and temperature control. It is also important that the bones and fat stay intact during this process. The bones and fat protect the meat and then when the beef is processed the exterior layer is cut off, leaving you with an aged, edible, deep red cut of meat.
If you have any questions regarding our dry-aging process, please feel free to contact us via email or phone.
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