What is “Dry Aged?
All beef is aged to naturally tenderize the meat and enhance beef flavor. Beef is aged either by wet or dry methods. Wet aging is far more common and occurs in vacuum bags under refrigerated temperatures. Most beef you buy at your local grocer uses the wet aging process. Dry aging is not as widespread, and is a more complex method done under dry conditions. It is a more high-end method, creating tender cuts of beef with distinct flavors and aromas.
