Why is DRYAGED steak more expensive than regular steak?
The beef aging process mainly uses two steps to change the quality of the beef.
- Water evaporates from the muscle tissue, which concentrates the flavor of the beef.
- The natural enzymes in beef break down the connective tissue in the muscles, making the meat softer and more tender.
- Natural enzyme fermentation of beef improves tenderness, flavor and juiciness of beef
- Precision equipment is needed to achieve a constant temperature and humidity environment so that the beef can be matured under the most suitable conditions (environmental factors)
- According to research by the American Beef Association, the matured flavor will not be released until at least 21 days of aging (time factor)
- After the beef is placed in a constant temperature, humidity, and ventilated environment for at least 21 days, the outer layer of the beef will form an air-dried shell, which we call "maturation loss." This shell is not edible, and the longer the aging time, the greater the loss it will endure. Large (fixed factor)