dry-aged beef
Time-tenderized meat
Dry-aged beef is meat that has been hung in a controlled, refrigerated environment for weeks or months before butchering.
The process allows moisture to evaporate and enzymes to break down muscle tissue, concentrating flavor and tenderizing the meat.
Dry-aging produces a distinctive nutty, funky taste prized by steak enthusiasts: The restaurant is known for its 45-day dry-aged beef.
The technique is expensive—the meat loses significant weight to evaporation and requires trimming—which is why dry-aged cuts command premium prices.
- steakThick beef slice
- prime ribBone-in beef roast
- New York stripBoneless beef loin cut
- dry agingControlled meat dehydration
- meat lockerRefrigerated room for carcasses
tender · marbled · ribeye · butcher · umami · crust · salt crust · sear · prime · high end · sirloin · funky · enzymes · locker · flavor · juicy · char · rare
- meatschicken, pork, ham, mutton, lamb
- Meat Cutsribeye, t-bone, flank steak, skirt steak, short rib