Aged beef

[Chefnot]

Q: What is aged beef?
A: Aged beef is beef that has been stored in a controlled, refrigerated environment to ultimately increase the overall flavor of the beef. During this "drying," the beef goes through an enzymatic process, changing the flavor, tenderness and weight of the beef. Usually, the longer it is aged the more tender it gets, up to a point. Beef can be aged anywhere from 7 to 14 days (the average time being 11 days). The more marbling (or fat) in the beef, the better it ages, since fat helps retain moisture and flavor in the beef. Therefore, fattier cuts of beef, such as porterhouse, and higher grades, like prime, are ideal for aging.

Cooking : Culinary Q&A : Aged beef : Food Network

Kroger use to age 30 days. This info is somewhat misleading, as it says the carcass can lose up to 40% of it's weight. That's just totally off the wall.

[Food Network Fan]

Alton did a show that showed you how to do it at home. I would probably get food poisoning if I tried to do it.

[aoneil]

They showed a steak place doing it on the Travel Channel...but I can't remember the name of it. Some famous place in New York.

[bakerman]

There was a supper club on my last cruise where you payed a surcharge to eat there, they served dry aged prime beef. This 24oz porterhouse has to be the best steak that I have ever eaten, so full of flavor, all steaks since have paled in comparison. This just had an incredible beef flavor, no fancy marinade or spice rub, just grilled steak. They served wasabi mashed potatoes on the side.....oh I gotta stop I'm making myself hungry

MAC