How Dry Aging Works

Day 1

What happens to beef when it is dry-aged that creates such a buzz?

The scientific word is proteolysis, or breakdown of muscle proteins. This process depends on specific enzymes that focus on digesting proteins when the animal is alive. When the animal is harvested, these enzymes are released into the meat where they begin to breakdown proteins into their more flavorful components, amino acids, and act on the muscle tissue to make it softer. This all occurs under very controlled conditions, at a temperature of 35-38 degrees Farenheit, and humidity of 50-60% with a very controlled air flow over the meat. All Winn Meat dry-aged beef is dry-aged at least 21 days.

Day 21