Dry Aging
Dry Aging
Beef glossary
Alimentation and nutrition
Definition of dry aging
DRY AGING: The traditional method of aging, where fresh meat cuts are stored, without covering or packaging, for various periods of time (usually 21 to 28 days) under controlled temperatures (32 - 34°F), humidity and air flow. The environmental conditions of aging are critical to minimize spoilage, and to develop the desired tenderness and aged flavor. (see Wet Aging)
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Meaning of dry aging
Beef glossary terms index
Definition and meaning of dry aging
Meaning of dry aging
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