Dry aged beef is meat that has been aged for a minimum of thirty days and is usually found in Southern California. Typically, it takes that long before you can begin to taste any subtle nuances or complexity of flavor. During this period, the meat has been wrapped in tinfoil and marinated in salt brine overnight, or even overnight. At daybreak the next morning the meat is cleaned and flash frozen. A lot of beef jerky shops, especially in the South will dry age their beef at the same time each day.
Because of the moisture loss during the aging process, dry-aged beef will typically have a lower salt content than most steak of similar age. This lower salt content is a result of the meat no longer needing to retain so much moisture to maintain its flavor. Because of this, dry-aged meat will usually be more affordable than meat that is stored for extended lengths of time and is flavored with vices such as anise oil.
If you want to ensure you get the most from your dry-aged beef, there are a few things you can do to improve the shelf life of the meat. First, make sure you dry-age your beef at the right time of year. When you purchase your beef from a grocery store or health food store, look for information on the product that tells you when the meat was purchased and if it’s refrigerated. If you buy your beef online, check the date of shipping to ensure you’re getting the freshest beef possible