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Dry Aged Beef

The old method of aging meat in known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36oF and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85% to reduce water loss and to control bacteria and you need a constant flow of air all around the meat, which means it need to be hanging in a ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.

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