What makes Dry Aged
Steaks so special
Traditionally, meat is matured for only 7 – 14 days and is then only wet aged under vacuum. Dry aged meat, on the other hand, is matured for 3 – 6 weeks and is hung in the air. Thus, any superfluous moisture can evaporate.
The meat is, therefore, “dry” matured. This has a favourable effect on the consistency of the muscle tissue which becomes very soft. And, when the meat is hung on the bone it forms a special taste, which you don’t get when wet aging. This method can develop a slightly sour, unpleasant taste.