Dry-aging is a process whereby moisture is removed from meat in a controlled environment for a certain period of time. This does not mean the meat becomes dry – in fact, most of the dried meat (called pellicle) is removed. Instead, it results in the concentration of beefy flavour, just like how a stock’s flavour is boosted when it gets reduced. Not only that, the natural enzymes in the beef start to break down the proteins within the meat, making the meat more tender. What you have at the end, is a flavour bomb of beefiness, funkiness and nuttiness – all good things, as far as we are concerned.
If you adore all things steak, this would be the cut for you.