Nothing stands close to the taste and texture of dry aged beef. There is a massive difference in the taste of a freshly cut steak and dry agied steak.

Dry aging beef is a process where the cow once processed, the beef is rested under extremely controlled conditions. It requires relatively high humidity and cool temperature. This can be for day, weeks, and sometimes even months. These conditions allow the enzymes to perform their task. It adds a wide a range of complex and rich flavors that includes sweetness, savoriness, bitterness, and juiciness which weren’t there before. It will take an expert to explain the true taste of dried aged beef.

Meat lovers should never miss out on the taste of dried beef. Every one of us has come across several distinct  cuts of aged beef in a high end steakhouse. Do you ever think what goes on in the aging technique that transforms the taste of the beef into something so incredible? The answer lies below.

Why is a piece of beef, aged?

When decomposition of beef is controlled, it breaks down the collagen in the meat that was holding together the muscle fibers. This collagen is responsible for making a meat lose its tenderness. Once the beef has undergone the process of dry aging, it will break down the collagen and you will have a portion of protein that is extremely tender. This way you get a tender steak which has all the flavors.

The role of enzymes.

The process of enzymatic meat ripening takes about eight days; however, this depends on the species of meat you are using. In order to complete the process of maturation, the meat has to produce enough quantities of lactic acid. This process ends up loosening the cell bandage, which in turn breaks the hardened muscles.

The dried aged steak will only have all the flavors you want if it has been rested properly. It should be given a minimum of three weeks and a maximum of eight weeks. During this time the meat will gain all the special flavors. A dry aged strip steak that has been matured for a short period will not have any of the flavors you are looking for. You get to taste such extraordinary flavors because of the evaporation and oxidation process. It ripens the outer crust beneath the layer of which the proteins and enzymes work together to create the authentic taste.

There is NO mold in the dry aging process, only enzymes to break down the connective tissue, loss of water to concentrate flavor and oxidation to add new flavors.

The culinary approach to dry aged beef.

If you want to truly honor beef, then the only way is to dry age it. One has to understand the sealing different cuts of beef doesn't mean you are aging it. The aging technique is a way of improving the flavors. When the meat is passed through the dry aging process, two primary things are changed. One is the texture and the other is the flavor. This happens because the cells stop functioning. It then breaks the protein to form savory amino acids. The fat is converted to aromatic fatty acids.

According to the culinary definition, the texture and flavor of dry aged standing rib roast can be enhanced even further by increasing the aging time. So, choose dry aged meat every time for maximum flavor and taste.