Tag: dry-aging

What is dry aging? Is it okay to eat old meat? What is the difference in meat being aged between 45 days, 60 days, and 90 days? What are the cooking methods for dry aged meats? Well, you are about to find out! Dry aging is when large pieces of meat are hung from anytime between a week and 4 months. The meat is left in just over freezing temperatures, which allows it to age, but not go bad. These temperatures are very controlled. During this time, the meat loses much of its initial water concentration and becomes much more tender. The flavor of the meat is also changed due to bacteria, enzyme br …