Dry aged steak is a cut of beef that is aged, surrounded by air, and uncovered. Fresh steaks from the butcher are bright red and cook up juicy and chewy. On the other hand, dry aged steak is not fresh, which means the colour is dark brown due to the 7 to 120-day aging process.
During this process, the steak does not spoil because they are kept in an environment that is both temperature and humidity-controlled. A layer of white mould is formed on the outside of the steak but is removed prior to consumption.
The Taste of Dry Aged Steak
The texture is the first thing that you will notice when you eat dry aged steak. During the aging process, the majority of the collagen is broken down, which makes the steak less chewy than regular steak. In most cases, it will not even require a knife to cut into the steak because it is so tender.
As for the flavour, it depends on the amount of time the steak was aged. The most common time is 30 days, which will give the meat a buttered popcorn flavour. The longer the steak is aged, the more intense the flavour will be. After 45 days of aging, the steak will take on a flavour similar to blue cheese, which will continue to intensify for up to 120 days.
The Cost of Dry Aged Steak
Dry aged steak is a little more expensive than fresh steak. The primary reason for the price tag is the amount of time and effort that goes into the dry aging process. The environment with controlled humidity and temperature is vital to the process as is the careful monitoring of bacteria growth.
Water loss is also a factor in pricing dry aged steak. As the steak ages, it loses weight due to water loss. Restaurants and steakhouses must account for time in inventory as well as weight loss, which means that every ounce of steak becomes more valuable as it ages. For the most flavourful steak at the most affordable price, you need Hugh Maguire Butcher and Steakhouse.