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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.
While temperature, airflow, and moisture levels can all be tweaked to different effect, time is by far the biggest variable in dry-aging. How long you dry-age beef for impacts the tenderness, weight, and taste of your steaks. As a result, a 14-day dry-aged steak is a far different steak from one aged 60 days or more.