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  If you've ever tasted a premium thick steak, dried for 4 to 6 weeks (and burned upside down), you've come pretty close to paradise on earth. One of the best beef jerky suppliers we know is the Chicago Beef Company. We also asked Matt Crowley (CEO of Chicago Steak) to share his thoughts on the various differences between wet raised beef and beef jerky and how to dry beef at your home. If you bought a steak in a grocery store, chances are you bought a wet-aged steak. Unlike dry aging, which is centuries old, wet aging is also a relatively various new technique, which was invented in the 1950s. Wet aging involves sealing steaks under vacuum, the same method used to prevent them from burning in the freezer when the meat is frozen. Although some people prefer wet-aged steaks, most Americans prefer dry-aged meat. Without oxygen, the chemical changes that must occur for the flavor of dried meat are not possible. Although a small amount of enzymatic change may occur in wet aged beef,...

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...