Dry Aged Steaks: Your Full Guide - Dry Aged Wagyu

Have you ever heard of dry aged steaks before?

YES! They are regarded as one of the most expensive steaks in the world. This does not look appetizing to many people but if you are a steak lover, then you will love this. This is what we call Dry Aging Process.

30 Days Premium Angus Ribeye

What does dry aging mean?

Dry-aging is a controlled decomposition process of the meat using precise temperature and humidity levels.

In scientific terms, during the dry aging process (overtime), the moisture is drawn out of the meat. This causes the beef flavour to become even beefier and more flavorful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it more tender.

During the dry aging process, a crust of fungus grows on the outside of the meat. So, it’s important to trim off all the outer skin before you cook it.

30 days Dry Aged Wagyu MB7

How dry aged steak is different from the normal fresh steak?

Dry aged steak is a way more tender and flavorful than the normal steak. The flavour is enhanced and intensified.

It’s important to highlight that the meat doesn’t spoil during this time because you age it in conditions that tightly control the levels of moisture and bacteria.

How long to Dry age?

here’s the bottom line: in terms of tenderness, aging is most effective between 14 – 28 days.

For a taste: 30-90 days of dry aging will bring out some incredible characteristics in your beef, and intensify the flavour.

What’s the difference between dry and wet aging?

Wet aged beef is usually aged inside a vacuum-sealed bag to retain its moisture. Thus, none of its weight is lost during the process.

While dry aged beef is usually aged in a controlled environment using precise temperature and humidity allowing other environmental factors to take place such as growing of fungus on the external layer.

They both tenderize the meat but only dry aging does enhance the taste of beef. That’s why dry aging is more common than wet aging.

Dry Aging Fridge at AD Butcher & Steak

What type of cut should be dry aged?

It’s better to choose a bigger cut like a T-Bone or porterhouse because during the process, the meat loses around 10-20% of its initial weight.

Dry aging is only suited to sub-primal e.g. whole chunks of meat before they’ve been cut into steaks), not individual steaks.

Why is dry aged steak more expensive?

Because the process takes a long time and requires precise temperature, humidity, and air-flow controlled refrigerators.

45 days Dry Aged Angus Tomahawk

What so special about the dry aged steak served in AD Butcher and Steak?

Well here we don’t dry age the average steak to be good but instead we dry age the good steak to be better and the better steak to be the best. This is to ensure the most satisfying experience for our customers. Are you ready to taste the best steak in the world? Dry aged Japanese Wagyu A5? Sounds like a weapon name. it has the destructive taste of wanting it more and more. The Japanese wagyu A5 is already the most tender, how about with dry aging? I can’t imagine!! Read more

IT Has never been easier to find the tender, delicious dry aged beef.

Available now at AD Butcher & Steak

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5 Steaks Everyone Must Know About

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Medium-Rare Steak at AD Butcher & Steak

What is steak?

Beefy, bloody and bizarrely hard to get it right, steak has an appeal far beyond the average piece of meat. It’s such a primary food in many countries and cultures that entire restaurants are dedicated to perfecting it known as Steakhouses, and the definition of the perfect types of steak is highly debated between the steaks experts.

Although it’s practically an easy dish to prepare, requiring only a simple of seasoning and some heat, there are essential things you must know about steaks before you start grilling, searing or ordering one.

Therefore, this article is dedicated to discuss the characteristics of a good steak, the best cuts to buy and the reasons why you should consider visiting our restaurant in search of the prime cut.

How to Choose Your Steak?

There are so many steaks to choose from. The choices can be overwhelming.

Let’s talk about some of the best cattle breeds for steaks. They are Wagyu, Premium Angus and Angus respectively.

1. Wagyu

Wagyu is regarded as one of the highest quality beef in the world.

Wa stands for japan while Gyu stands for cattle.

So, wagyu is Japanese cattle.

But not every cow born in japan can automatically be called wagyu.

Cattle of any these 4 breeds are called wagyu today.

They are Japanese Black, Japanese Brown, Japanese Polled and Japanese Shorthorn.

Japanese Wagyu A5 at AD Butcher & Steak

Wagyu Characteristics

The most outstanding characteristics of wagyu is its dense marbling with fat that melts at a temperature as low as 14 degrees Celsius. This means if you put a piece of nice wagyu cuts into your mouth the fat will start to dissolve that makes it extremely easy to eat and gives you the sensation of the beef melting in your mouth.

The high level of marbling creates more tender, juicy and flavorful meat than other breeds.

2. Angus

It’s a Scottish breed of small beef cattle. however, it's available now all over the world, mainly in Australia, US and Canada.

Angus beef is known for its finely marbled meat which means the fat is dispersed evenly against the actual cut of meat. It doesn’t have much marbling level like wagyu but it’s still super flavorful, juicy and more tender than other breeds.

3. Premium Angus

Premium Angus beef comes from the young Angus cattle, aged 17-24 months and is sold fresh. It has a higher marbling level than the normal Angus, stronger flavour and it’s more tender.

How to choose the Best cut of steak?

1. It’s especially important to look at thickness for a more juicy steak. Of course, the right thickness can vary with personal preferences.

But it’s a good idea to choose a cut that’s at least 1 inch thick.

2. Look at the marbling which is another name for the fat that runs through the steak almost like thin veins.

The marbling renders itself down creating the perfect texture and rich steak flavour you expect.

The more the marbling level, the more flavorful your steak will be.

My top breeds are Wagyu, Premium Angus and then Angus.

3. Here comes the tough part, choosing your steak cut that you will love

Here are my top steak cuts:

1. T-bone/ Porterhouse

A bit of everything. The T-Bone has T boned shaped which subdivides a small section of tenderloin with a larger section of striploin. The porterhouse has a larger section of tenderloin. It gives you two steak flavour and textures in one cut which is quite a treat for any steak lover.

2. Ribeye

Ribeye steak comes from the ribs section. It's usually a boneless steak. It’s one of the best steaks because they are fattier than the other cuts. the fat makes it super flavorful, juicy and very tender.

3. Sirloin

Sirloin comes from the short loin, its more affordable cut than T-bone, Porterhouse, Ribeye and others.

It's flavorful, juicy and has a unique texture.

4. Tenderloin

It’s the most tender and soft steak cut. Generally fatless but tender meat.

There’s so little of it on each animal. That’s why it’s a pricey piece of meat.

Besides, being a steak on its own, it's also available in a small portion in T-bone/Porterhouse.

5. Tomahawk

Tomahawk steak is a cut of beef ribeye that has five or more inches of extra rib bone.

It's called a "tomahawk" cut because the steak with the long bone resembles a single-handed axe.

The big size of tomahawk makes an ideal sharing steak for a special occasion or romantic meal.

Med-Rare, Medium or Med-Well, Which one is the best?

Different cooking levels (doneness) for a steak

1) Blue Rare - 15% cooked, gently warmed, almost raw meat

2) Rare – 25% cooked, warmed and bloody (red center) from the inside, but cooked from the outside

3) Medium Rare – 35% cooked, slightly bloody pink, tender (soft) and juicy from the inside. Highly Recommended for Wagyu steak

4) Medium – 50% cooked, pink from the inside, tender and juicy

5) Medium Well, 75% cooked, grey-brown from the inside, no sign of blood in it, less juicy

6) Well Done – 100% cooked, fully brown from the inside, quite chewy and very little juice

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