Why Dry Age?
Dry aging breaks down collagen over time to create a more tender steak
- Draws moisture from the beef and concentrates the meat to create an entirely new flavour profile
- Dry aged beef is still juicy when cooked as beef is about 75% water, the process does not remove everything - just enough to enhance the flavour, similar to reducing a sauce into something wonderful.
- Dry age looks and cooks like a regular steak after it has been trimmed and sliced.