dry aging

Dry aging is a process where beef is stored in a controlled environment with precise temperature, humidity, and airflow for several weeks. During this time, natural enzymes break down muscle fibers, enhancing tenderness and developing richer flavor. The beef also loses moisture, concentrating its taste, and the process forms a crust that is trimmed away before cooking. This method requires careful timing and conditions to ensure safety and quality, resulting in a more intense, complex flavor profile appreciated by connoisseurs.