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What is “dry aging” and what effect does the process have on the taste of beef?

April 26, 2017Beef process taste

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What is “dry aging” and what effect does the process have on the taste of beef?

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The process of “dry aging” consists of hanging the sides of beef in a temperature and humidity controlled room for 21-28 days from the date of harvest. The moisture from the meat starts to evaporate leaving a very tender, flavorful meat that is most desired by many elite chefs.