What is dry aged beef and why does it cost more?

Dry aging is a process where whole bone-in cuts of beef are kept uncovered in a chamber at 1 to 3 °C, with controlled humidity (around 75–85%) and constant air circulation. Over weeks, two things happen.

1. Enzymes tenderise the meat

Natural enzymes in the muscle break down connective tissue and proteins. The result is a more tender texture – the difference is biggest in the first three to four weeks.

2. Water evaporates, flavour concentrates

The meat loses water, so the flavour concentrates. After 30+ days you get notes of nuts, butter and aged cheese. A dark, hard crust forms on the surface and is trimmed away before sale.

Why it costs more

Between water loss and trimmed crust, a 10 kg piece leaves 6.5 to 7 kg of saleable meat after 45 days. On top of that, the chamber and the meat are "busy" for weeks. That is why a kilo of dry aged ribeye costs more than fresh – you pay for time and loss, but get a flavour you cannot get any other way.

Dry aged vs. wet aged

Wet aging means aging in a vacuum bag. The meat tenderises but does not lose water, so the flavour stays "fresh" and slightly metallic. Most supermarket steaks are aged this way.

How many days is ideal?

• 21–28 days: more tender, mildly nutty – ideal for your first dry aged steak
• 30–45 days: pronounced flavour, the best balance
• 60+ days (our XO line): intense, almost cheese-like – for connoisseurs