Dry Aged: Why Dry Aged Meat Is the New Frontier of Taste
What it is, how its produced, why its more expensive, where to find it, and how to cook it. Perfect for anyone who wants to understand the difference between a normal steak and one from a Michelin-starred restaurant.
What is dry aging?
Dry aging is a meat maturation process that occurs in a controlled environment, with specific temperature, humidity, and ventilation. During this period, which can range from 2 to 5 weeks, the meat is left to air dry, developing an outer crust that is removed before cooking.
How is it produced?
The dry aging process requires specialized cold rooms that maintain:
- Temperature : between 0 and 4°C.
- Relative humidity : between 85% and 90%.
- Constant ventilation : to ensure uniform drying.
During aging, moisture evaporates from the meat, concentrating the flavors, while natural enzymes break down muscle fibers, making the meat more tender.
Why is it more expensive?
Dry aged meat is more expensive for several reasons:
- Weight loss : During aging, meat can lose up to 20% of its initial weight due to evaporation.
- Time and space : It requires weeks of maturation in dedicated cells, taking up space and resources.
- Rejection : The outer crust formed during the process must be removed, further reducing the amount of usable meat.
- Specialized equipment : Cold storage rooms with precise temperature and humidity control are required.
How to cook it?
Dry aged meat requires careful cooking to bring out its intense flavours:
- Preparation : Bring the meat to room temperature before cooking.
- Cooking : prefer methods such as grilling or pan-frying, avoiding prolonged cooking which could dry out the meat excessively.
- Resting : After cooking, let the meat rest for a few minutes to allow the juices to redistribute.
Dry-aged meat offers a unique culinary experience, offering deep flavors and superior tenderness. While it requires a larger investment, many meat lovers consider the end result worth the cost.
🎥 Recommended video
To delve further, heres a video exploring the reasons why dry-aged meat is more expensive:

gourmet
Data di inserimento 22 apr 2025
Report article
Comments
There are no comments yet.