We know you get all excited when your local butcher shop has dry-aged beef!
But do you know what dry-aged beef is, how it’s aged, and why it’s so coveted?
What is dry aged beef?
Just as the name implies; dry-aged beef is beef that has been aged in a controlled environment, resulting in desirable changes to the texture and flavour of the beef.
The environment used to age beef is controlled for temperature and humidity. These 2 factors are maintained within a specific range so that the beef can safely age, without spoiling. Additionally, the airflow through the room from a fan, aides in the dry aging process through evaporation of moisture in the beef.
Beef that is aging is often hung by hooks or placed on wire or perforated racks to allow for maximum air flow, even drying, and to minimize spoilage.
Once the dry aging is complete, the butcher trims the dried outer layers to reveal beautiful meat cuts within.
What cuts of beef can be aged?
The carcass (side or quarter) is often left whole to age first, then the butcher would breakdown that carcass and allow select primals to age longer. Since the dry-aging process is time-consuming and needs special care, only the highest quality cuts are selected for further dry aging.
The meats selected for dry aging should have generous marbling to ensure the finished product is juicy and flavourful. When a steak is grilled, the fat melts into the meat, creating a flavourful, buttery eating experience.
The rib and loin primals are most commonly selected to dry age further since they contain premium steaks such as the ribeye, striploin, and tenderloin.
Dry aging is usually for primals with the bone intact. Smaller cuts would not typically be selected to dry age on their own, such as a whole tenderloin, because there would be too much trim waste once the butcher removes the dried outer layer (resulting in very little meat left to enjoy).
What happens to the beef while it dry-ages?
Dry aging changes beef in two ways. First, the evaporation of moisture concentrates the flavour of the beef. Additionally, the natural occurring enzymes in the beef break down various particles into smaller, more flavourful and aromatic particles.
Secondly, the natural occurring enzymes have a tenderizing effect on the proteins improving the palatability of the beef.
Dry aged beef usually attracts the growth of beneficial mold (while restricting the growth of bacteria). The molds do not cause spoilage but form a crust on the beef, somewhat like a bloom on aged cheese. These molds produce their own enzymes that contribute to the tenderness and taste of the beef.
What does dry-aged beef taste like?
Of course, there are many factors that effect the taste of dry aged beef including the breed, length of aging, diet, and the cut of meat to mention a few. In general, dry aged beef is most commonly described as nutty and aromatic with intense beefy flavour. At extended lengths of aging, the flavours become more intense and complex, just like a fine wine or cheese. Extra aged beef flavours and smells are reminiscent of blue cheese, and have also been described as having slight mushroom or umami flavours.
Is dry-aged beef still juicy?
Despite the evaporation that occurs through the aging process, studies have shown that dry aged steaks are actually juicier than steaks that aren’t aged. This is attributed to the dry aged muscles fibres losing their ability to hold onto moisture and therefore when you chew the meat more juices are released.
How long is beef aged for?
Many would argue that the beef has reached an optimal balance of tenderness, taste and juiciness at 21-28 days aged.
What is the difference between DRY aged and WET aged beef?
Wet aging is the process of aging cuts of meat in a vacuum sealed package for 4-10 days or longer. Similar to dry aging, the existing enzymes work to breakdown fibres which tenderizes the meat. Since the moisture is contained in the bag, no evaporation occurs and therefore the flavours aren’t concentrated as you would find with dry aged beef. The taste of wet aged beef is described as fresh with a slight metallic taste.
History of dry-aged beef
Dry-aged beef was a common method 50 years ago, as it served as a way to preserve and tenderize the beef. As improvements were made to packaging and efficiencies in logistics realized, the art of dry-aging beef disappeared. Today, dry-aging has returned to niche markets to serve high quality beef.
Where Do I Find Dry Aged Beef?
You’ll have to venture outside of your big box grocery store to find dry aged beef. Dry aged beef is typically only found at specialty butcher shops or upscale restaurants. You may even find dry aged beef when you buy direct from your local farmer (if their abattoir or butcher dry aged it for them).
If you are in the GTA area, you can check us out at heatherlea.ca to learn more about our Angus herd and dry aged beef. We have a lovely on-farm store to shop at for fresh and frozen meats. We also deliver all across the GTA and surrounding areas including: Toronto, Brampton, Etobicoke, Mississauga, Hamilton, Milton, Oakville, Guelph, Cambridge, Caledon, Orangeville, Shelburne, Bolton and more! Order online at heatherlea.ca/shop.
