Title: Dry-Aged Beef: Your Complete Guide | Art of Manliness
Headings: A Guide to Dry-Aged Beef
A Guide to Dry-Aged Beef
What Is Dry-Aged Beef?
Why Is Dry-Aged Beef More Expensive?
Can I Dry-Age Beef at Home?
Listen to my podcast with Pat for a primer on all things meat:

Content: This is the most commonly requested age in steaks. The steak has developed the flavor and texture qualities associated with dry-aged meat: it is very tender, with a flavor best described as a mix of buttered popcorn and rare roast beef. At this point, the steak has lost 15 percent of its total weight. 45 days: The steak has a little bit more funk than the one aged 30 days. You’ll start noticing white striations in the meat which is a mixture of mold and salt. The steak has lost only a fraction more weight, and the flavor of the fat changes before the meat does, so it’s important not to trim off all the fat before you cook it. 90 days: The white crust develops even more.