Dry Aging

Dry aging is the process of holding beef in a climate-controlled environment — typically 34–38°F with 80–85% humidity and good air circulation — for an extended period, usually 21 to 120+ days.

What Happens During Dry Aging:

1. Moisture Loss (Concentration): The meat loses 15–30% of its weight through evaporation, depending on aging time. This concentrates the beef flavor — less water means more flavor per bite.

2. Enzymatic Breakdown (Tenderization): Natural enzymes (calpains and cathepsins) break down muscle proteins, significantly increasing tenderness. This process begins immediately but the effects become noticeable around day 14 and continue throughout.

3. Flavor Development: After 30+ days, a complex, funky, almost nutty flavor develops through lipid oxidation and bacterial activity on the surface. Some describe it as blue cheese-like. This is the flavor that dry-aging enthusiasts chase.

The Timeline: - 14–21 days: Mild aging. Improved tenderness, subtle flavor enhancement. What most steakhouses mean by "aged." - 30–45 days: The sweet spot for most people. Notable tenderness and a distinct aged flavor without being overwhelming. - 45–60 days: Pronounced funky, nutty flavor. Not for everyone, but deeply satisfying for enthusiasts. - 60–120+ days: Extreme aging. Intense, polarizing flavors. Some high-end restaurants offer this as a specialty.

The Cost: Dry aging is expensive. The meat loses weight (you're paying for beef that evaporates), requires dedicated refrigeration space, and the dried exterior "bark" must be trimmed before cutting — losing another 10–15% of volume. Total yield loss can reach 35–40%. This is why dry-aged steaks cost significantly more.

What to Dry Age: Only well-marbled cuts with significant fat cover. Ribeye (bone-in) and strip loin are the most commonly aged. The fat protects the meat during the aging process.