John Myers
Dry-aged beef is beef that has been hung dry, from which steaks, for example, are cut. The meat matures slowly on the bone in a refrigerated chamber at temperatures just above freezing point, allowing it to “breathe”. During the maturing period of at least eight weeks, certain enzymes are activated in the meat, which ensure that the taste intensifies. Certain bacteria ensure that dry-aged beef is particularly tender.
Meticulous hygiene and expertise are required for the production of dry-aged beef, since the temperature window between maturity and spoilage of the meat is very narrow. Matured under the right conditions, steaks made from dry-aged beef are considered a high-quality delicacy among connoisseurs.
