Dry Aged
What happens when a steak gets time. Moisture evaporates, natural enzymes tenderize, and the beef flavor concentrates into something fresh steaks can't replicate. Inventory rotates based on what's finished aging — what's listed today may not be here next week.
Frequently Asked Questions
What does dry aging do to beef?
Dry aging holds beef in a temperature and humidity controlled environment for weeks. Two things happen: moisture evaporates, concentrating the beef flavor, and natural enzymes break down connective tissue, increasing tenderness. The exterior forms a crust that is trimmed away before sale.
How long should beef be dry aged?
Most dry aging runs 30 to 60 days. Around 30 days you get noticeably deeper beef flavor and improved tenderness. Past 45 days, funkier notes develop that aging enthusiasts describe as nutty or blue-cheese-like. Beyond 90 days the flavor becomes polarizing.
Why is dry-aged beef more expensive?
Yield loss and time. The beef loses 20 to 30% of its weight in moisture, plus more when the exterior crust is trimmed. You are also paying for weeks of controlled cold storage. A 45-day dry-aged steak represents significantly more input than a fresh one.
Should you dry age Wagyu?
It is a matter of preference. Dry aging adds concentrated, funky depth, while Wagyu's appeal is clean buttery richness. The two can compete. Dry-aged Wagyu works best at lower marbling grades where the aging complements rather than fights the fat.
How do you cook dry-aged steak?
Less moisture means faster cooking. Use slightly lower heat and a shorter cook time than you would for fresh beef, and rest longer. Keep seasoning simple — the aging already did the flavor work.