Description

Dry aging is so important that it supplants USDA grades: dry aged choice beef tastes much better than the highest grade, prime, un-aged.

Dry aging a steak makes it more tender and flavourful. First, naturally-present enzymes in the meat break down some of the collagen, which holds muscle fibers together and causes steaks to toughen while cooking.

With collagen out of the way, the end result is much more tender.