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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.
Remember that the all-important bond will form over the first three to five days. The beef must have good airflow around it to bond and age properly. Generally begin aging fat side up to assist the formation of the best bond on the meat side. Temperature requirements for dry aging: Dry age at temperature between 34-38F.