Aged Beef

Beef is best when it is dry-aged at low temperature, 34°–37°F (1°–3°C) and relatively high humidity, 70–80 percent. The moisture is essential to keep the meat from drying out too quickly and ensuring that all parts of the meat are equally firm. At these low temperatures the aging enzymes in the meat work slowly and bacteria do not thrive.

Traditionally, beef is aged for three to four weeks, but some cuts of beef that have hung for ninety days, and even longer, are now being served as gourmet specialties. The meat becomes very tender and dark in color, and has acquired a fermented and slightly sweeter and nutty taste than meat that has been aged for a shorter period of time.