Last modified on June 24, 2016, at 03:19

Dry Aged

Dry Aged in the term used to refer to fresh meat being held (without vacuum packing) for various periods of time (usually 10 days to 6 weeks) under controlled temperatures (34 °F to 38 °F), humidity, and airflow to avoid spoilage and ensure flavor enhancement, tenderness, and palatability.

See also