Inside the Process of Making Dry-Aged Beef

Did you know? Here at Chophouse Steaks, we dry-age USDA prime beef in-house. The fact of the matter is that only the best quality beef can be successfully dry-aged. This is because the dry-aging process requires that the meat boasts a sizable amount of fat that has been distributed evenly throughout. As such, you will very rarely come across dry-aged steak and meat in a regular supermarket. Instead, you will need to visit a restaurant to savour its distinctive flavour, or buy dry-aged steak online via online butcher shops like ours!

So, how does dry-aging actually work, and what are the benefits? Let’s find out.

The Process of Dry-Aging Beef Explained

After being cleaned, dry-aged beef is usually hung or placed on a rack inside a temperature and humidity-controlled cabinet for the duration of the dry-aging process. The meat is then left to dry for a period of a few weeks. Some cuts, such as ribeye and striploin beef cuts, need to be placed in extremely cold conditions for the extent of the dry-aging process in order for it to be effective. 

Why Dry-Aged Beef Is Better

The process of dry-aging beef changes the meat in two very distinct ways: 

  1. Firstly, by removing all moisture, a much stronger flavour profile is created. This means that dry-aged beef is simply tastier than the other types of beef available on the market. 
  2. Secondly, as time passes, various enzymes begin to break down the thick muscle fibres and connective tissue within the beef. This eventually results in a much more tender cut of meat. 

The bottom line is that dry-aged steak and beef are inherently more delicious and more butter-soft than any meat lover could ever hope to tuck into!

Interested in learning more about dry-aged beef? Ready to buy dry-aged steak online? Then browse our website and place your order or contact our team today!