Dry Aging 4

DRY-AGING BEEF: WHAT IT IS & WHY
IT’S DONE EXPLAINED
So at your local butcher or when you’ve got your meat delivery in, you
may have seen labels that say the beef has been aged for 14, 28, 45, or
even 120 days. Or you may have heard someone talk about eating dry-
aged beef. But what exactly does dry-aging beef mean, and how does
that impact the quality or flavor of the beef?
In this article, we’ll break down exactly what the process of aging beef
is, answer the question of why age beef, and the two different ways it
can be done. Let’s take a look:
The Process of Aging Beef

You may be wondering, what is dry-aged beef and how do you age
beef? Essentially the process of dry-aging beef is “controlled rot”. That
may sound less than appetizing, but it is entirely safe and the effect it
has on the beef is delicious.
During the aging process, large primal cuts of beef hang in a

temperature and humidity-controlled room. In this, the cuts are
exposed to unimpeded airflow on all sides. As the beef is dry aging, a
fine, fluffy blanket of “good” mold covers parts of the exterior of the
meat. This is because the meat is exposed to oxygen, causing oxidation
to occur, which activates the enzymes in the meat. This mold bacteria
that form is similar to what ages blue cheese to a nice savory flavor.
During the aging process, the moisture content of the muscle is

significantly reduced through evaporation and the fiber and molecular
bonds of the meat are broken down. Some of these molecular bonds
are broken down into smaller, more flavorful fragments. For example,
some proteins will get broken down into amino acids and some
glycogen will get broken down into sugar. This process will also actually
result in more tender meat when it is cooked (see below) because the
internal structure has been broken down more.
Then, when the meat is done aging before it is sold this mold layer is
trimmed off. Revealing the darker, perfectly aged meat. This meat is
then cut into smaller pieces and sold. For example, bone-in New York
strip and ribeye are two of the most common cuts of dry-aged beef.
Timeframes of dry-aging beef range from 7 all the way up to 120 days.
Many times, the number of days the beef is aged depends on the type
of cut it is. Many beef experts say that the sweet spot in regards to
flavor for aged beef is 30-35 days. Past that and the meat gets
significantly funkier in taste and smell, similar to blue cheese.
Why Age Beef?

Source: The Daily Meal
Before any aging, meat is about 75% water. As the mold does its magic
it draws the moisture out and some of the moisture content is then
evaporated from the meat. During this, it is actually tenderizing the
meat and concentrating the flavor. The process of flavor enhancement
in aging beef has been compared to reducing stock to a demi-glaze for
cooking.
So, aging beef enhances the meat’s flavor and imparts into it an even
richer, robust taste that is packed with umami. Some people also
describe the taste as having a slight nuttiness to it.
Even though the taste is unmatched, keep in mind, aged beef will be
more expensive than fresh beef. It’s not because it simply tastes better.
This is mainly because, as the rot is trimmed off before selling, you lose
meat that would otherwise be sold if it was being trimmed fresh. 25%
to 50% of each primal cut is lost during the aging process, so the
butcher or meat supplier has to make up for that and cover the cost of
production for aging beef.
Difference Between Dry-Aged & Wet-Aged Beef
You may have also heard the term “wet-aged” and are wondering what
is wet aging compared to dry-aging beef. This process of aging meat is
often done to try and get the same type of results in flavor
enhancement, in less time, and without losing a percentage of the meat
as you would in dry aging.
In wet aging, the meat is vacuum-sealed in a plastic bag and sits in its
own juices for several weeks or longer. This does tenderize the meat
but it prevents any evaporation from happening. So, you don’t get the
same kind of flavor concentration as dry aging. Wet-aged meat will not
have the level of richness or nuttiness in the taste or the same
mouthfeel as dry-aged meat.
While both have an effect on the tenderness of the meat, wet-aging will
not have any significant effect on enhancing flavor like dry-aging does.
So, if you have a choice between dry-aged and wet-aged beef and want
a fantastic tasting, tender cut, go for the dry-aged.
Cooking Dry-Aged Beef

Source: Serious Eats
Let’s say you’ve picked up or ordered some dry-aged steaks and are
ready to cook them at home. How you cook dry-aged beef will be a little
bit different and require extra care not to burn the meat. As you know
by now, the longer the steak has aged the dryer and more dense it is
when you get it. So, you can’t just throw it on the grill or sear it like you
would a fresher cut unless you want a burnt chunk of meat.
To cook a perfect steak that has been dry-aged, you will be searing for
less time and cooking over indirect heat longer until you reach the
desired temperature. This can be done on the grill using a two-zone
method or in a cast-iron/non-stick skillet. Oftentimes, basting the steak
with butter while cooking it will help it absorb some more moisture
back in and remain extremely tender.
Check out this recipe from Shipley Farms on how to cook a dry-aged
ribeye steak in a cast-iron skillet.
Try the Delicious Flavor of Dry-Aged Beef

Now that you know exactly what dry-aging beef is and why it’s done,
you can see how every bite of a dry-aged steak will be rich, tender, and
bursting with flavor. If you haven’t had the opportunity to try it yet, get
yourself some dry-aged beef today and cook a cut of beef that will have
your mouth-watering.
Did you learn something new today about aging beef? Have you already
tried dry-aged beef and have a favorite cut? Leave a comment below
and let us know. We want to hear from you!
If you want to learn how to master grilling steaks and more, check out
our tell-all online cooking classes from some of the top Champion
Grillmasters here at BBQ Champs Academy.
Also, make sure to swing by our YouTube channel for insider tips and
BBQ info straight from the pro Pitmasters and Grillmasters. Click
“Subscribe” to stay on top of all the latest from BBQ Champs Academy!

Dry Aging 4

Uploaded by

Copyright:

Available Formats

Dry Aging 4

Uploaded by

Document Information

Original Description:

Original Title

Copyright

Available Formats

Share this document

Share or Embed Document

Sharing Options

Did you find this document useful?

Is this content inappropriate?

Copyright:

Available Formats

Dry Aging 4

Uploaded by

Copyright:

Available Formats

DRY-AGING BEEF: WHAT IT IS & WHY

IT’S DONE EXPLAINED

The Process of Aging Beef

During the aging process, large primal cuts of beef hang in a

During the aging process, the moisture content of the muscle is

Why Age Beef?

Cooking Dry-Aged Beef

Try the Delicious Flavor of Dry-Aged Beef

You might also like