What dry ageing means
Dry ageing is a traditional way of improving the flavour and tenderness of meat, especially beef, by storing it uncovered in a cold, carefully controlled environment for an extended period. In Britain this was traditionally called hanging, as carcasses and large joints were hung in cold rooms. Today, butchers usually use special ageing rooms or cabinets where temperature, humidity and air flow are tightly controlled, and some use blocks of Himalayan salt on the walls. During dry ageing, moisture evaporates from the meat, which concentrates its flavour.
At the same time, natural enzymes in the meat break down muscle fibres and connective tissue, making it more tender. The meat develops a deep, rich, beefy and slightly nutty flavour, sometimes compared to blue cheese or mushrooms. The outside forms a hard, dark crust, which is trimmed away before the meat is cut and cooked. Dry ageing works best on large, well-marbled cuts with a good layer of fat, such as rib, sirloin and short loin, often on the bone.
Because the meat loses weight and the trimmings are wasted, dry-aged beef is more expensive. It contrasts with wet ageing, in which meat is sealed in vacuum packs, which is cheaper and more common in supermarkets. Dry ageing is a specialist process best left to butchers. You will see dry-aged meat on butchers’ labels and steakhouse menus.