There are two types of aging: Dry aging and wet aging. Dry aging is the choice of the discriminating chef. Dry-aged meat is increasingly difficult to find because the process is expensive and takes time. When dry aging, the meats natural enzymes act as a tenderizer, breaking down the connective tissue that holds the muscles. At the same time, the evaporation of moisture improves texture. Dry aging continues until a thin coating develops on the meat surface, which seals in flavor and juices. Loss of weight results from the evaporation of moisture and from trimming off the outer coating, and both of these processes add to the cost of dry aging meat. |
