Dry-Aging Beef: Doing the Magic at Home

Dry aging beef

Credit: Adam Kuban

Dry aged beef is more than a delicious food; it is a work of art. A decent cut of meat is selected, stored and taken cared for under the right environmental conditions – temperature, air flow and humidity – for it to transform into an incredibly tender and scrumptious dinner.

Over the course of time (which can be as short as 12 hours to as long as eight weeks, depending on how your butcher or favorite restaurant chef does it) changes happen in the beef carcass. The enzymes work on the tenderizing the meat and connective tissues and intensifying the flavors as the moisture dries out. The end result is worth all the wait – a steak cut that’s way better than it originally was. [Read more…]

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