Title: How to Dry Age Beef | eHow
Headings: How to Dry Age Beef
How to Dry Age Beef
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Tip
Warning
references

Content: Eising/Photodisc/Getty Images
Beef can be dry aged to improve it in two significant ways. First, moisture is removed from the muscle, giving the beef a more intense and "gamey" taste. Second, natural enzymes break down the connective tissue, resulting in a more tender cut of meat. You can dry age certain cuts of beef at home as long as your refrigerator maintains a temperature below 40 degrees. Advertisement
Step 1
Wash the cut of beef and pat it dry with a clean towel. Step 2
Pat it dry with a clean towel again. This task must be repeated several times throughout the dry aging process, which effectively "sucks" the moisture from the interior to the exterior of the meat. Step 3
Place the meat on a rack and place the rack on top of a baking sheet with a rim to prevent spills or leaks. Advertisement
Step 4
Place the rack of beef, uncovered, on the bottom shelf of your refrigerator. This is typically the coldest part of the fridge.