What does dry-aged mean on a menu?
Dry-aged
Beef left to rest uncovered in a cold, controlled room for weeks, so it loses water and gets more tender and flavorful.
What it does to the food
Deeper, beefier and nutty, sometimes a little funky like blue cheese, with a softer, more tender bite.
Where you’ll see it
Steakhouse menus, often with the number of days (28-day, 45-day), plus dry-aged burgers and even dry-aged duck and fish.
Related words
- prime
- wagyu
- ribeye