What is Dry Age Beef?
Dry aging is a process that goes back thousands of years.
Before the invention of refrigeration, dry aging (whether it was in a chamber, a cellar or a cave) was one of the only methods of keeping meat fresh, other than smoking, brining or pickling.
It is a time honoured technique that both enhances the flavour and tenderness of meat.
In essence, dry aging is when you take a piece of meat and put it into a controlled open-air environment to go through a flavour transformation.
