Dry aging is a process of aging meat (typically beef) by hanging it in a controlled environment for several weeks to enhance its flavor and tenderness. During the process, moisture evaporates from the meat, intensifying its flavor, and enzymes in the meat break down the muscle tissue, making it more tender.
To dry age a steak, the meat is typically placed on a rack in a refrigerated space with a constant temperature, humidity, and air circulation. The ideal temperature for dry aging is between 34°F to 38°F (1°C to 3°C), and the humidity should be between 60% to 70%. The meat is left to age for several weeks, with some experts recommending up to 60 days.
Dry aging is often used for high-quality cuts of meat, such as ribeye or sirloin, and is preferred by many steak enthusiasts for its unique flavor and texture. However, the process can be expensive and time-consuming, as it requires specialized equipment and careful monitoring to ensure that the meat ages properly and safely.
