WHAT IS DRY AGING?
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A combination of preparation and a lot of chemistry goes on during the dry aging process, including important enzyme-on-protein action. As the meat ages, enzymes that were contained in the muscles' cells work free and become a kind of creative wrecking crew. They break down proteins into amino acids, so the flavor deepens. These enzymes turn the small amounts of carbohydrates in the meat into sugars, so the taste seems sweeter. And they weaken connective tissue around protein strands, so the meat becomes more tender.
A reliable beef source for Dry Aging at Home Dry-aged beef has a remarkable depth of flavor, but good slabs of meat are hard to come by for many. The good news is that we are excited by the opportunity to create Premium Cuts in order to provide high-quality and natural beef for your family to enjoy. Our Prime Cuts beef is sourced from pasture-raised, natural Angus cattle certified free from growth hormones and humanely treated which results in less stress on the animals for better tasting beef. Most importantly, we do not add ingredients, coloring agents or chemicals to your beef. |
There's a craft to aging beef, it's a skill and a style that you can explore and learn with the Dry Age Chef. After aging and enjoying steaks that are aged, you will never be able to return to counter steaks again. The world-over, the best beef is dry aged, and folks will marvel at your abilities. A combination of preparation and a lot of chemistry goes on during the dry aging process, including important enzyme-on-protein action. As the meat ages, enzymes that were contained in the muscles' cells work free and become a kind of creative wrecking crew. They break down proteins into amino acids, so the flavor deepens. They turn the small amounts of carbohydrates in the meat into sugars, so the taste seems sweeter. And they weaken connective tissue around protein strands, so the meat becomes more tender.
There's a craft to aging beef, it's a skill and a style that you can explore and learn with the Dry Age Chef. After aging and enjoying steaks that are aged, you will never be able to return to counter steaks again. The world-over, the best beef is dry aged, and folks will marvel at your abilities.
There's a craft to aging beef, it's a skill and a style that you can explore and learn with the Dry Age Chef. After aging and enjoying steaks that are aged, you will never be able to return to counter steaks again. The world-over, the best beef is dry aged, and folks will marvel at your abilities.
HOW DO I DRY AGE AT HOME?
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Dry aging is a fun and easy process that anyone can do. Just like a fine wine, beef must be aged to get the best flavor and dry aging is the only way to get true gourmet steaks. A good, dedicated refrigerator which maintains a temperature of 34°-37° F and that can be dedicated to meat drying is ideal. Steel grates for shelving are best as glass shelves block air. 
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