Beef aging

The key effect of dry aging is the concentration and saturation of the natural flavour, as well as the tenderization of the meat texture.

These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat.

[1] Dry-aged beef is typically not sold by most supermarkets in the U.S. today, because it takes time, the meat loses weight, and there is a risk of spoilage.

Dry-aging can be done at home under refrigeration by three means: open air, with the presence of salt blocks, and with the use of a moisture permeable drybag to protect the meat while it is aging.

[4] The flavor and texture profile of the beef is similar on all dimensions to the traditional open air dry-aged results.

Since the 1970s, with the development of vacuum packing machines and related technology, this has become the dominant mode of aging beef in the US and UK.