Hello Beef Fans,
Dry aged beef changes the mouth feel, the bite, the tenderness and the flavor completely for me. There is no way to tell another what the different flavor is unless they had been eating it and figured out for themselves the difference.
The “experts,” with all their fancy tools will tell you that twenty-one days is all that is needed because it does not get tender much after that. I’m personally looking for something more than just the tenderness that comes from “Dry Aging”. I like the combination of all those qualities above plus the flavor. I prefer six weeks aging; yes, the cost increases A LOT because of the lengthier aging process, but so does the deliciousness of the meal.