The Value of Dry Aging
The time-honored dry aging process has long been considered the best among seasoned steak connoisseurs. Dry aging was big in the 50’s & 60’s, and then the market moved away to less-costly boxed beef and vacuum packing as found in today’s grocery stores. In the 80’s, dry aging regained popularity, but it is only available through niche and upscale meat markets.
Even though dry aging is more expensive due to storage time, refrigerator space, and labor, beef producers have never strayed from the taste and tenderness of dry-aged beef for their families.
Quality dry aging makes beef not only more tender, but concentrates the beef flavor and produces meat that is superb in taste and texture. It’s been decades since butchers first discovered that beef carcasses, left hanging for 7 to 28 days, produced beef cuts that were more tender and palatable as natural enzymes in the meat broke down proteins and connective tissue in the muscle.
A distinct dry aged beef flavor is evident after 7 days of aging with a majority of the tenderizing activity and enhancement of beef flavor occurring in the first 14 days. During the process of dry aging meat mellows, and the rich, beefy taste is accentuated. Wet aging does little to increase beef flavor intensity compared to dry aging.
Beutler Meats accepts Indiana DFR SNAP benefits.
Most Recent Update: 11 May, 2016