Dry-Aged Beef: Understanding the Ultimate Steak Experience

As Chicago's premier meat purveyor since 2006, Second City Prime specializes in perfectly dry-aged beef. Here's what makes this traditional aging process create such extraordinary results.

What is Dry-Aging?

Dry-aging is a controlled decomposition process where beef is stored in specific conditions:

  • Temperature: 34-38°F
  • Humidity: 80-85%
  • Air flow: Constant circulation
  • Duration: 21-120 days
  • Environment: Specialized aging rooms 

The Science Behind Dry-Aging

Three key processes occur:

  • Moisture evaporation concentrates flavor
  • Enzyme activity tenderizes meat
  • Beneficial bacteria create complex flavors 

Flavor Development Timeline

  • 21 days: Enhanced tenderness, subtle flavor changes
  • 30-45 days: Pronounced beefiness, slight nuttiness
  • 45-60 days: Complex umami, mushroom notes
  • 60+ days: Intense blue cheese notes, extreme tenderness 

Premium Cost Factors

Dry-aging commands higher prices due to:

  • Weight loss (15-30%)
  • Trim loss from exterior
  • Specialized aging facilities
  • Extended storage time
  • Expert monitoring

Choosing Dry-Aged Beef

Best cuts for dry-aging:

  • Ribeye
  • Strip loin
  • Porterhouse
  • T-bone
  • Top sirloin 

The Second City Prime Advantage

Our dry-aging program features:

  • Custom aging periods
  • Precise climate control
  • Expert trimming
  • Premium grade selection
  • Temperature-controlled delivery

Cooking Dry-Aged Beef

Best practices:

  • Bring to room temperature
  • Season minimally
  • Use high heat
  • Cook less than regular steaks
  • Rest properly

*Experience premium dry-aged beef at SecondCityPrime.com*


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