Dry Aged Beef
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks.
Dry aging is an old handcraft technique that requires much experience and especially time.
Characteristical for this method is that the beef ages under controlled climatic conditions over a period of 5-8 weeks and is brought to maturity by withdrawing water (weight loss of up to 20%). The result is that the structure becomes friable and it leads to a concentration of beef flavor and taste.
The process changes beefin two ways. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
