Part 3/7:
To demonstrate the quality difference, ribeye steaks aged for 45 days were compared to fresh counterparts. The dry-aged steak was described as extremely tender with a complex nuttiness and roasted flavor, outperforming the fresh steak in tenderness and depth of taste. These differences highlight the true value of dry aged beef.
The Role of Water Loss
A significant aspect of dry aging is moisture loss—expected to be around 20-25 percent after 45 days. Surprisingly, this concentrated flavor makes the meat seem juicier when cooked due to the higher fat content. Less moisture during cooking results in more rapid crust formation on the steak without sacrificing mouthfeel.