What Is Dry-Aging?
Dry-aging is a traditional method of aging beef, where whole primal cuts are stored in a temperature- and humidity-controlled environment for an extended period — typically28 to 60 days, and in some cases, even longer. This artisanal process allows natural enzymes to break down muscle fibers, enhancing tenderness while slowly developing a rich, concentrated flavor.
Why Dry-Age?
- Enhanced Flavor: During dry-aging, moisture evaporates from the meat, concentrating its natural beefy flavor. Expect nutty, earthy, and buttery notes, with a hint of umami depth — a taste that cannot be replicated by wet-aged or fresh beef.
- Superior Tenderness: Natural enzymatic activity gently breaks down connective tissue, resulting in a more tender, luxurious texture.
- Craftsmanship & Time: Every dry-aged cut represents patience and precision. It’s not just meat — it’s a process of transformation.
Our Dry-Aging Process
At PerfectAge, we dry-age our beef in a dedicated aging chamber with precise control over airflow, humidity (75–85%), and temperature (34–38°F). Each cut is monitored daily and aged on the bone to allow full flavor development.
We offer a range of aging durations:
- 28 Days – For balanced flavor and tenderness
- 35–45 Days – Deep flavor, subtle funk, classic dry-aged profile
- 60+ Days – For steak connoisseurs seeking bold, blue-cheese-like complexity
Signature Collection and Cuts
