How Steakhouses Transform Standard Beef - Chowhound

Dry-aging means that the beef is exposed to air as it ages. The process takes a long time — most restaurants age their steaks for a minimum of a month, and some take it as far as eight months. To ensure that the meat does not spoil during this time, steakhouses use temperature-controlled aging rooms that have lower humidity and better air circulation than a standard refrigerator. The longer the meat ages, the…