What do You Need to Know About Dry-Aged Beef?
Dry-aging is used by expert butchers to increase tenderness and deepen flavor. As the meat hangs in the open air, natural enzyme found in the meat break down its connective tissues, making the meat more tender. At the same time, the enzymes break down large molecules of proteins into smaller, more intensely savory amino acid and sweet glycogens. That combination of savory and sweet gives dry-aged a wonderful nutty flavor. As the meat looses moisture, its flavor deepens the same way reducing a stock intensifies its flavor.
Dry-aged meat cost more for several reasons. First, it requires more time and expertise, our butcher checks in on them daily to make sure each cut is aged the exactly right amount of time. Second, as the meat looses weight, what was once, say a 10-pound primal, shrinks to maybe half its previous weight. Third, the rind that forms during the drying has to be trimmed away as waste. So, in the end, we have more money tied up in less meat, and the only way to offer dry-aged meat is to charge a lot more for it. But, test after test show that when you feel like splurging on a special occasions, dry-aged grass-finished meat offers an unmatched dining experience.