Chowhound's Los Angeles Area Message Board
Subject:     Re(2): How would you like your meat cooked?
From:        cuurchion@earthlink.net (Daniel C)
Posted:      January 22, 2002 at 19:53:53
 
In Reply To: Re(1): How would you like your meat cooked?
             Posted by GageFX on January 22, 2002 at 18:55:10

Message:
Here's my understanding of the dry-aging process:
 
The cool or cold dry air draws moisture out of the meat. It's most dry on the outside, of course, which is why what you see looks like jerky. The inside retains as much moisture as it can.
 
The lessened moisture intensifies the flavor of the beef. In addition, the aging also gives the beef that, uh, "tangy" flavor that we find so wonderful. As you can guess, there's a certain amount of art applied to dry-aging so that the meat attains a wonderful flavor without drying out too much.
 
When it comes times to prep, surfaces that are too dry or otherwise not desirable are trimmed away. Then the luscious slab(s) of beefy goodness are set to roast/grill/whatever.
 
I'm sure anyone who sees fault in my description will correct me soon enough.
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