DRY AGING is the form of hanging loins of beef in a temperature controlled environment of 30-35 degrees F for an extended period of time. As the meat is dry aging, moisture is lost, and enzymes break down the connective muscle tissue, improving the tenderness of the beef. This produces a concentration of sweet and nutty flavors that is superb in taste and texture.
WET AGING is when the beef is vacuum packed in plastic and sits at temperatures of 34-38 degrees F for 7-28 days. Inside the plastic, the meat ages and tenderizes.
• Wet aging produces a bloodier and more metallic flavor in the steak
• Dry aging produces a nutty and sweet roasted flavor in the steak
• Dry aging was very popular before the 1960s
• There’s an average of 20 percent loss during the aging process
• A large fat cap is needed to protect the beef while aging
• Any dry aged steak served with the bone-in will result in a sweeter flavor
• Dry aging requires a large inventory, is time consuming and very expensive
Dry aged meat is already tender by a natural process and is never bloody. Therefore, you can order your steak done to a lesser degree than you would if were eating wet aged meat. In fact, dry aged meat becomes tougher the longer you cook it, while wet aged meat is cooked longer to tenderize it. If you’d like a thicker steak broiled medium well or well done, it will be butterflied or opened up. That way it won’t shrink and you’ll have more to eat!
~ Bone-In 30 days
~ Bone-In 30 days
~ 30 days
~ Bone-In 30 days
~ 14 days
~ 14 days
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