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(East)Norwich. NY, customer who purchased Dry Aged Prime Strip Steaks. All too often you will read a menu or an ad or a review saying â the beef is aged 21 daysâ or âour beef is wet aged for 30 daysâ or even, â their beef is dry aged up to 6 weeksâ. And the impression in some cases is that it is all the same thing.
You won't believe these 10 facts about people. Beef must be allowed to age between slaughter and cooking, to disperse some of the bloody taste and allow the flavor of the beef to mature. There are two techniques used for aging beef: wet aging, and dry aging, and they result in very different flavors and textures.