Ultimate flavor. Extraordinary tenderness. There is nothing quite like it.
When beef is allowed to dry-age, moisture is evaporated, which concentrates its savory flavor. Dry-aging also allows enzymes to naturally break down the meat into a more tender, melt-in-your-mouth experience.
The Dry Aging-Process
Only the higher grades of meat can be dry-aged, as the process requires meat with abundant, evenly distributed fat content. Because of this, dry-aged beef is seldom available outside of steak restaurants, upscale supermarkets, and butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.
The process changes beef by two means. First, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavor and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
21 days: Enhanced/Tender
The flavor and texture are starting to change. The flavor has become a richer and more pronounced steak flavor. The meat is starting to shrink and darken.
30 days: Superb/Very Tender
30-35 days is the most commonly requested age or “sweet spot.” At this point, the steak has developed the flavor and texture qualities associated with dry-aged meat. It is very tender, the flavor is best described as a mix of buttered popcorn and rare roast beef. The meat has darkened more and firmed up.
45 days: Distinctive
The steak has enhanced to a much more pronounced, bold flavor than the one aged 30 days. Steak at this point and beyond is a personal preference. White striations form in the meat, which is a mixture of mold and salt as the fat begins to darken. The steak has lost only a fraction more weight, and the flavor of the fat changes before the meat does, so it’s important not to trim off all the fat before cooking it.
60 days: Robust
The steak has developed a very intense flavor. The entire exterior crust is removed before it can be sold. This steak is a personal preference for someone who really appreciates a seriously, intense beef flavor and tender texture.
Experience the difference of dry aged Certified Angus Beef® USDA Choice beef in these fine cuts:
- Ribeye
- T-Bone
- Porterhouse
- Top Sirloin
- KC Strip
- Bone-in Ribeye
- Tenderloin Filets
Available at these Reasor’s locations:
- Bixby
- Broken Arrow – 71st & Lynn Lane
- 15th & Lewis
- 41st & Peoria
- 41st & Yale
- Owasso South – Highway 169 & 86th St N