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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.
When beef is dry-aged, there are three basic changes that occur to its structure: 1  Moisture loss is a major factor. 2  A dry aged piece of beef can lose up to around 30 percent of its initial volume in water loss, which concentrates its flavor.