Dry Aging and Shrinkage
Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting. When beef is dry aged two things happen. First, moisture evaporates from the muscle creating a greater concentration of beefy flavor and taste. Secondly, the beef's natural enzymes break down the fibrous, connective tissue in the muscle, tenderizing it. Most of the tenderizing activity occurs in the first 10 to 14 days. This process results in more tender cuts and more flavor. Most beef purchased in stores today is aged using the less costly Wet aging process in vacuum sealed bags. Our price is for hanging weight there will be some shrinkage or loss when the meat ages and is trimmed and deboned for packaging or being ground into hamburger. It will also vary depending on how you cut your meat.