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You’re not a stranger to beef. (Or so we assume since you’re reading this blog.) You’ve likely sampled beef from a variety of sources, like supermarkets, steakhouses, and maybe a butcher. Depending on the cut and sourcing, the beef probably ranged in quality.
Many factors go into determining beef quality such as flavor, tenderness, and fat content. All those factors are influenced, if not enhanced, by one process: dry aging.
Here at Lazy T Ranch, we’re passionate about dry-aging beef. For 21 days, we allow our meat to rest in special conditions, using dry aging science. The results include flavor enhancement in the beef, tenderness, and overall beef quality improvement.
Basically, dry-aging beef offers a unique beef experience.
What is the dry aging process for beef, and how does it differ from other methods?
Imagine a giant refrigerator with steady airflow. Now imagine that refrigerator stocked with either hunky cuts of beef or entire beef carcasses. (Not the sexiest word, but you get the gist.) The refrigerator, otherwise known as a dry-aging chamber, is a humidity-and-temperature-controlled environment designed to keep the beef from spoiling. Chilled around 32 to 39.2°F, the beef ages for 7 to 120 days.
Several important things occur during this time. Enzymes break down proteins, fats, and connective tissue, making the beef more tender. Moisture is drawn from the beef, thanks to the dry-aging chamber’s airflow. This causes (1) lean muscle to shrink around the fat and (2) the fat to retain more water than the lean portion. With the fat pronounced, the beef develops a robust, buttery flavor.
Dry-aging beef is a simple practice: Chill the meat in a controlled environment and wait. If you read other blogs about dry aging, you’ll see words such as decay, mold, and bacteria, which do little for one’s appetite. (Heck, we love dry-aged beef, but those words make us cringe.)
Before the invention of refrigeration, dry aging was a primary method of preserving beef, along with pickling, brining, and smoking. People have always had a knack for storing food in cool, damp places and realizing the food tastes pretty darn good after sitting for a while. Take wine and cheese for example.
Sure, thinking of beef aging (or decaying if you read someone else’s blog) might not make you hungry, but the dry-aging process is all about using time to benefit the meat. Beef ages whether it’s in a chilled, airy chamber or packaged in Styrofoam at your local supermarket. The question is . . .
What aging conditions enhance the beef’s qualities?
Another popular aging method is wet aging. This method involves submerging meat in a brine or fluid and refrigerating it in a vacuum-sealed bag for a given amount of time. As the beef ages in its natural juices, it tenderizes and develops a rich flavor.
Here at the ranch, we prefer dry over wet aging. We find wet aging gives the meat a slippery texture.
How does dry aging contribute to enhancing the flavor profile of beef?
As beef ages, it loses moisture. One pound of beef shrinks to 13.6 ounces after 30 days of dry aging. The concentrated tissue lends to a beefier taste. Also, as mentioned above, the lean muscle shrinks around the fat as water leaves the beef. The fat retains moisture, making it more pronounced and thus giving the beef an amazing flavor.
Thanks to enzyme activity, dry-aging breaks down large molecules such as glycogen, DNA, and RNA. These molecules are flavorless, but when broken down into smaller fragments, they become deliciously flavorful. Proteins simplify into savory amino acids. Glycogen breaks down into sugars.
What role does the aging process play in improving the tenderness of beef cuts?
Aging beef doesn’t only improve flavor; it also improves tenderness. As enzymes break down proteins, fats, and connective tissue, the meat’s texture changes, becoming tender. Think of dry aging as relaxing. The longer the beef sits or hangs, the more relaxed its fibers. (Better than saying bacteria eats away at the beef until it’s the tenderest meat you’ve ever put in your mouth.)
What sets dry-aged beef apart from conventionally aged or non-aged beef in terms of taste and texture?
Compared to conventionally aged and non-aged beef, dry-aged beef is generally tenderer, with a more robust flavor. Like with any other aged food, dry-aged beef’s flavor grows more intense with time. Not only does its taste become nuttier and beefier, but its texture becomes cut-with-a-fork tender.
Although beef can be dry-aged for months, here at Lazy T Ranch, we like to dry-age our beef for 21 days. We find that a 21-day-dry-age gives our beef a rich taste and mouthwatering texture without making it too “blue cheesy.”
Curious about dry-aged beef? Run your own experiment! Cook up dry-aged and non-aged beef and sample both. You’ll discover that dry-aged beef is noticeably more flavorful, with better mouthfeel.
Sidenote: When selecting dry-aged beef, pay attention to the cut and sourcing. Dry aging enhances the flavor and overall quality of the meat. However, the beef itself plays a huge role when it comes to the final product. For example, a dry-aged, all-natural Ribeye would taste better than a Skirt.
How does Lazy T Ranch incorporate dry aging to elevate the quality of beef offerings?
We dry-age the whole carcass. (There’s that pretty word again.) Instead of dry-aging specific cuts, we give all our beef the 21-day dry-age treatment. This allows us to ensure consistency in the dry aging process so that we can deliver a unique beef experience. From our ground beef to high-end Filets, every bit of Lazy T beef has dry aging benefits.
We could spend another thousand words talking about dry age science, but what’s most important is the difference dry-aging makes.
Taste what a 21-day dry-age can do! Click here to view our beef box offerings.
