FOOD NEWS
You Likely Aren't Dry Aging Your Meat For Long Enough
By Ashlyn Frassinelli
Dry aging is a method used to tenderize meat, often associated with high-quality butcheries and upscale restaurants. However, some attempt this process at home with simple setups.
Meat expert Mark Pastore claims a minimum of 21 days is required to notice the transformative effects of dry aging, making shorter, typical four-day home attempts insufficient.
Enzymes break down and soften the muscle fibers during aging, imbuing the meat with a distinct, enhanced flavor reminiscent of nut or blue cheese, altering its texture and aroma.
To properly dry-age, meat is placed in a controlled environment, ideally at 35 degrees Fahrenheit and 85-90% humidity, losing up to 30% of its moisture and intensifying its flavor.
Home methods seldom replicate professional results due to challenges in controlling the environment and managing larger meat cuts, which can also be costly.
For optimal results and flavors unique to properly dry-aged meat, purchasing pre-aged cuts from professional purveyors is recommended to ensure quality and safety.