Dry-aged beef is beef that has been hung on a rack to dry for several weeks in special climate-controlled coolers. For this process only the higher grades of beef can be used, as the process requires meat with a large, evenly distributed fat content, what is common for marbling meat used in Goodwin. The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture. Best combination of juiciness and flavour is reached from 21 to 29 days.
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. This creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef. During this process, the meat loses 40 to 60% of its original weight.

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