Beef aged on an open rack in a humidity-controlled cooler for 21-45+ days — moisture evaporates, flavor concentrates, enzymes tenderize.
Dry aging is a controlled drying process: beef primals (rib, loin, strip) are hung in a 34-38°F cooler at 75-85% humidity for 21-45+ days. Natural enzymes break down muscle fibers, moisture evaporates (10-15% weight loss), and flavor concentrates into nutty, funky complexity.
Wet aging (vacuum-sealed in cryovac for 7-28 days) is the industry default — cheaper, no weight loss, less flavor development. Dry aging is expensive because of yield loss and cooler space.
28-day dry age
10-12% yield loss, moderate funk and tenderness gain
45-day dry age
15-18% yield loss, pronounced umami and blue-cheese notes