Beef naturally carries moisture (about 70-75%) and throughout the dry aging process the steak loins will lose water weight.
This loss of water weight intensifies the flavor similar to cooking a soup or stew on the stove for a long time.
By the steak overall decreasing in size and weight, the percentage of marbling fat increases which creates a more tender steak with a buttery texture.
The process creates a crust on the outside that needs to be trimmed off as well. This trimming and loss of moisture leads to a decrease in size of the loin as it’s aged longer.
The longer a steak loin is aged, the more the flavor concentrates and creates almost a “meatier” version of the steak that has a unique smell and taste.
Try different day aged steaks and see which is your favorite!
