The Aging Room. Premium Meat Dry-Aging Walk-in Room. Inside Panoramic View.

What is Dry-Aging Meat?

Dry-aging meat goes back thousands of years. It used to be a method of keeping meat fresh before refrigeration was invented. Other methods include smoking, brining, and pickling. Nowadays, there has been a resurgence of dry-aging and more meat connoisseurs have better understood all the benefits of this tried-and-true method. Dry-aging significantly improves the taste and tenderness of the meat.


Wondering what is dry-aging steak like? Dry-aging meat involves exposing a select cut of beef in a controlled, open-air environment to enhance the flavor and tenderness of the meat. During the dry-aging process, the meat is placed in a carefully controlled environment with specific temperature and humidity levels. 

What Happens to Dry Aged Meat? / What Is Dry Aged Beef?

When the meat is placed in the controlled chamber exposed to air, the moisture is pulled out and the natural enzymes in the beef break down the muscle slowly over time. This process is what makes the meat more tender. Once the surface of the meat dries the inside of it stays moist and red. 


Another part of the dry-aging process is the other environmental factors that the beef is subject to. The balanced and controlled temperature levels and salt in the air to keep the dry-aged meat from spoiling.

  • The benefits of dry-aging beef involve two main aspects, tenderness and flavor. Tenderness is such an important quality for dry-aged steaks. As the beef ages, not only does it become more tender but the flavors evolve. The best way to describe the flavor of the steak is a rich, almost nutty taste.

How Long to Dry Age Meat?

While a typical time frame for dry-aging meat is about 30 days, there are high-end restaurants that will dry-age their meat up to 240 days. Something to keep in mind with dry-aging meat, though, is that the longer you age it, the stronger the flavor. 

At The Aging Room, we have perfected our chamber to dry-age steaks over a six-week long process. Using traditional processes with modern technology, our premium steak-aging chamber offers a natural way of aging steak while showcasing the process. Equipped with an illuminated wall made of Himalayan salt bricks, the salt contributes to the aging process and acts as a natural antibacterial element. Learn more about The Aging Room Chamber and the benefits that come with it.
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