Dry aged beef
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Dry-aged beef is beef that has been hung to dry for several weeks. After the animal is slaughtered and cleaned, either an entire half will be hung, or primal cuts (large distinct sections) will be placed in a cooler. This process involves considerable expense as the beef must be stored at near freezing temperatures. Also only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed fat content. For these reasons one seldom sees dry aged beef outside of steak restaurants and upscale butcher shops.
The process enhances beef by two means. First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste. Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Dry aging of beef is rare in the United States today. Only eight steakhouses in the US dry age beef due to the significant loss of meat in the aging process. However several other upscale restaurants that do not specialize in steaks buy dry aged beef. An example of a steakhouse that still uses dry-aged beef is Gallagher's in New York City.
Dry Aged beef is different than wet aged beef, which is typically aged in a vacumn sealed bag with liquid, requiring only a matter of days with no loss of meat, and doesn't require cooling.
