DIY Dry Aged Beef Roll by LAVA • A-Vac 30cm x 3m

Dry aged beef is a process where the beef is hung and aged for several weeks, typically between 14 and 28 days, in a controlled environment. During this time, enzymes naturally present in the meat break down the connective tissue, resulting in a more tender and flavorful beef. The process also reduces the moisture content of the meat, which intensifies the flavour and aroma.

The process of dry aging typically starts with a whole muscle cut of beef, such as a ribeye or a strip loin. The beef is then trimmed off any excess fat and aged in a temperature and humidity-controlled room. The process is closely monitored to ensure the optimal environment for aging. The outside of the meat will dry and form a crust, which is trimmed off before consumption.

Dry-aged beef is considered a delicacy and is often more expensive than regular beef because of the additional time, labour and facilities required for the aging process. Additionally, dry aging reduces the overall weight of the beef, as moisture is lost during the process, which further increases the cost of the beef.

Dry aged beef is known for its intense, nutty and earthy flavour, as well as its tenderness. It is often considered a delicacy and is often found in high-end restaurants and steak houses. It can be cooked in a variety of ways but is often served as a grilled or pan-seared steak.