Title: Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
Headings: 

Content: By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat. Dry-aging causes the steak to lose some volume, so it may seem like your meat has shrunk. For meat purveyors, volume and time means money. With lost weight and time, dry-aged steaks come at a relatively higher cost. If you have a spare mini-fridge and a little bit of patience or if you go all out and buy a dry-aging fridge, you can dry-age meat yourself. You will spend way less money on your tender steak, and – even better – you’ll earn some serious bragging rights for dry aging beef at home.