Dry-aged beef refers to beef that has been hung or placed on a rack to dry for a minimum of 10 days, yet many of the middle-meat cuts can be aged for 28 days or more! During dry-aging, meat is maintained at safe temperatures while humidity and airflow are manipulated to allow for maximum evaporation of water. The key with dry-aging is humidity. If the humidity is too low, meat will become dry and tough, but if the humidity is too high, moisture remains on the surface of the meat and prevents further aging.
After dry-aging, meat can lose up to 30% of its original weight from evaporation and trimming. The drying process concentrates tasty, water-soluble protein fragments, allowing each bite to be more flavorful and aromatic. The length of time for aging will change the flavor and texture development, and each of our cuts is aged perfectly to bring out the flavors and increase tenderness.
Dry-aging takes time and careful attention and is therefore often skipped in the meatpacking industry which opts to age in vacuum bags – a process called wet-aging that often leaves a more metallic taste to the meat. We refuse to age our beef in bags and always dry-age our beef for a minimum of 14 days – with many of our finer cuts aging even longer – to provide you with the best quality product.
"The longer a butcher waits to process the meat, the more muscle structures collapse from enzymatic activity and the more tender the product." – Adam Danforth, Butchering Beef: The Comprehensive Photographic Guide to Humane Slaughtering and Butchering