Part 1/7:
Understanding Dry Aged Beef
Dry aged beef is often regarded as a delicacy among meat connoisseurs, but what exactly is it? This process predates modern practices like vacuum packing. Historically known simply as beef or sometimes described as "well-hung" meat, dry aging involves allowing beef to sit in a controlled environment for weeks or even months. The evolution of this method can be traced back to the time before refrigeration when people had to find ways to preserve meat after slaughter.