Meat Selection

High-quality cuts of meat, usually primal cuts like ribeye or sirloin, are chosen for dry aging. These cuts have a higher fat content and larger muscle size, making them suitable for the process.

Storage Conditions

The meat is placed in a dedicated dry aging room or a specialized dry aging refrigerator. This environment is carefully controlled to maintain specific conditions, including temperature, humidity, and air circulation.

The temperature is typically kept between 34°F to 38°F (1°C to 3°C), which is just above freezing, to slow down bacterial growth and enzymatic reactions. The humidity is maintained at around 80-85% to prevent excessive moisture loss from the meat.

Proper air circulation is crucial for the dry aging process. The meat is often hung on racks, allowing air to circulate around the entire surface. This helps in reducing the risk of spoilage and promotes even drying.

Enzymatic and Biochemical Changes

Over time, the natural enzymes present in the meat and break down muscle fibers and connective tissues. This enzymatic action contributes to increased tenderness.  Additionally, the meat undergoes a process called lipolysis, where fats are broken down into flavorful compounds.

Moisture Loss

During dry aging, the meat loses moisture, leading to a concentration of flavors. This also results in the formation of a dry and protective outer layer, often referred to as the "crust" or "pellicle."

The length of the dry aging process varies depending on personal preferences and the desired flavor profile. Aging periods typically range from a few weeks to several months. Longer aging times generally result in more pronounced flavor and tenderness. 

After the desired aging period, the outer layer (crust) is trimmed away to reveal the beautifully aged meat beneath. The remaining portion is then cut into individual steaks or roasts.