How to Choose Dry Ager Meat Maturing: Everything You Need To Know
The dry-aging process is quite expensive, both in the equipment required and in the investment cost of the meat. It's not something you can do (properly) with a plastic bag or box, and you have to be prepared to cut out a good chunk of the final product that you worked so hard to create. Now if you're still on board after reading all of that, here's what you need to know: It is a post mortem treatment for beef designed primarily to enhance flavor, with the secondary benefit of promoting tenderness. Flavor development is determined by a reduction in moisture that correlates with a concentration of flavor and the cultivation of "good" mold and bacteria to give the meat a funky, nutty profile. In short, dry-aging makes the meat taste really good. What kind of steak can be dried at home? This is very important. You must not age individually cut steaks. Technically speaking, you can age individually cut steaks, but it's a colossal waste and silly to do so. Your me