After the animal is slaughtered and cleaned, either an entire half will be hung, or primal cuts (large distinct sections) will be placed in a cooler. Very simply, Dry Aged Beef is beef that has been hung to dry for several weeks or longer. The process enhances beef by two means.
First, moisture is evaporated from the muscle. This creates a greater concentration of beef flavor and taste.
Second, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
The crust that is formed by the dry aging process greatly contributes to the tenderness and flavor of dry-aged meat, but must be removed before cooking… it is the combination of weight loss and trim loss that makes Dry Age Steaks so expensive in fine restaurants.
With the RD FRESH alternative, you can Dry Age Steak in as little as 3 days with no trim loss at all, and depending on your personal preference, even up to 7 days the crust is thin enough to sear on the grill and be enjoyed.