Dry aged steak is worth the cost due to its unmatched tenderness and flavor, making it a prime choice for meat lovers seeking quality.
Choosing the right cut for dry aging is crucial; ribeyes and bone-in steaks are preferred due to their high marbling, which enhances tenderness.
The dry aging process causes the meat to shrink, so it’s vital to select a fatty cut like New York strip or export style to preserve substance.
For optimal results, maintaining the whole muscle intact is advised as it features a protective fat cap that prevents excessive drying.
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