Why dry age beef?
Dry ageing of beef is undertaken for two main reasons.
Firstly dry ageing removes moisture from the muscles, increasing the natural flavour and texture of the beef.
Secondly the process allows the natural enzymes within the beef to break down connective tissues and therefore increase tenderness.
The process of dry ageing is one we undertake only on bodies of yearling beef with suitable fat content. The beef should have a consistent layer of fat covering the muscles and also have a high marble percentage.
Dry ageing creates a dark line or crust around the primal muscle that is exposed to the outside air; it's a look you will rarely see in a supermarket, but it is indicative of a superior product.
I personally believe that three weeks is about perfect although others will say four weeks; the longer the beef ages the less time it will last once cut, and a longer time also means greater weight loss.