Dry-aging beef is very time consuming and expensive, of course. During this process, the beef is hung in special temperature-controlled cabinets for 25-30 days. During this time, the beef will slowly dry out, resulting in meats which are superior in taste and tenderness. In the dry aging process, natural enzymes breaking up connective tissues result in juices absorbed by the meat, thus enhancing and tenderizing the cuts. At Beato, their dry-aged beef steaks are processed inhouse in … [Read more...]