Dry aging of meat is a process where carcasses, primals, or subprimals are stored – without protective packaging – at refrigeration temperatures for two to five weeks to allow the natural enzymatic and biochemical processes that result in improved tenderness and the development of the unique flavor that can only be described as “dry-aged meat”. This drying technic apply essentially to beef meat. Examples of primals and sub primals typically used for dry aging are strip loins, ribeyes and sirloins...Read more