Dry aged beef is USDA Prime beef aged in a controlled, open-air environment for 7 to 60+ days. Learn how the process works, why it tastes different, and how to buy it from a third-generation butcher family.. Dry aging adds complexity to beef in every way, deepening the flavor, enhancing tenderness, and creating a more refined, almost buttery texture.
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Beef being dry aged Beef aging or beef ageing is a process of preparing beef for consumption by aging it, in order to break down the connective tissue within the meat.. Food scientists, butchers and chefs explain why dry aging beef creates steak with more flavor and increased tenderness.
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