Two little words: dry aging. Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It's a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh.

Is dry-aged beef good?

Dry aging a steak makes it more tender and flavorful. ... Eat a steak that's been properly dry-aged and there's really no competition: It has a richer, beefier flavor, a more tender, more buttery texture, and a minerally, slightly funky scent. Dry-aged beef puts all other steaks to shame.

What is special about dry-aged beef?

Why Dry Aged Beef is the better beef

That means it hangs in the air for up to six weeks at temperatures just above freezing point. Thanks to chemical processes, unique flavours are created in the dry aged beef and the meat is given a delicate consistency. This distinguishes it from wet-ripened mass-produced products.