At The East London Steak Co. we use 28 days as our minimum standard for dry aging our meat and this tested and proven traditional process enhances beef by two means:
Firstly moisture is evaporated from the muscle build-up, creating a greater concentration and strength of flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue within the muscle, which leads to a far more tender and succulent cut of beef.
The dry aging process of maturing beef on the bone promotes growth of certain fungal (mould) species on the external surface of the meat.
This natural covering doesn't spoil the meat in any way but actually forms an external ‘crust’. In addition to the enzymes found naturally in the beef, that help tenderise and increase the flavour, the fungal coating produces enzymes that greatly contribute to the tenderness and overall quality of taste.
When this ‘crust’ is trimmed off, the meat has lost approx 15% of its original weight. Dry aging of beef is therefore rare in supermarkets in the UK today because the significant loss of weight in the aging process results in an added cost.