Is Dry-Aged Steak Better?

If you're a steak lover, you've probably heard of dry-aging—but what exactly makes it so special? Dry-aging is a process where beef is hung in a controlled environment for weeks, allowing it to lose moisture, concentrate flavour, and become more tender.

Dry-aging concentrates the natural flavours of the beef, creating a steak that's noticeably “beefy.” The process breaks down fats and proteins, which results in a flavour profile that’s nutty, slightly earthy, and even buttery. The more a steak ages, the deeper and more complex the flavour becomes.

Thanks to the enzymes at work during the aging process, dry-aged steaks are incredibly tender. The muscle fibers break down, making the meat softer and juicier. The result? A steak that practically melts in your mouth with every bite.

In conclusion, dry-aging does indeed make for a better steak- that is if a more tender, buttery & juicy steak is your thing! It definitely is ours.