What is the process of "dry aging" meat?

The process of "dry aging" meat involves hanging or storing meat in a controlled, chilled environment, typically a special chamber. During this time, the meat undergoes natural enzymatic and biochemical processes that enhance its flavor and tenderness. The conditions are carefully regulated to ensure optimal air circulation, temperature, and humidity, which help in reducing moisture content and developing a concentrated flavor profile.

As the meat dries, the outer layer forms a crust, which is usually trimmed away before cooking. This method stands in contrast to other preservation techniques, like cooking at high temperatures, marinating with spices, or freezing, which do not provide the same depth of flavor and texture that dry aging achieves. Dry aging is specifically favored in high-end culinary practices for the rich, nutty, and complex flavors it imparts to the meat.