How much moisture is typically lost during the dry aging process of meat?

During the dry aging process of meat, it is typical for around 20% of its weight to be lost due to moisture evaporation. This significant moisture loss is a crucial factor because it concentrates the flavors and tenderizes the meat through natural enzymatic processes. The dry aging process involves hanging meat in a controlled, chilled environment with low humidity, allowing the exterior to form a protective crust while the interior develops deeper flavors.

This moisture loss is a defining characteristic of dry aging, as it leads to enhanced taste and texture. Options indicating a lower percentage of moisture loss, such as 10%, 15%, or even 25%, do not accurately reflect the standard range experienced in dry aging. Instead, the approximate 20% moisture loss effectively balances flavor development while also ensuring that the meat retains some substantial characteristics, making it the most accurate choice.