Aging
Dehydration, humidity and other nerdy science stuff.
Let's talk aging. Aging is a scientific process that creates severe moisture loss in order to dramatically concentrate the steak's natural flavor. When done properly, steaks become more tender and tasty. Here's how aging works:
Dry Aging:
Without any protective packaging, the beef is suspended in a precisely refrigerated environment. Too warm and it will spoil. Too cold and it will freeze. A constant temperature between 34-36 degrees with 75% humidity is crucial to the process. Dry aging also requires extreme ventilation. In the end, the beef loses 20% of its original weight to evaporation. The major effect from dry aging is an extreme change in color and flavor.
Wet Aging:
Vacuumed sealed packaging is the trademark of wet aging. This seals the beef in its own juices and permits the enzymes to break down connective tissues, so there's no major fluid loss and no major flavor concentration. The major effect from wet aging is an increase in tenderness.
A Steakologist Perspective:
The magic is in the steak. That's why at Texas Steakhouse & Saloon, we serve premium beef that's been aged for at least 21 days to make each selection more tender and flavorful.
