What is the primary purpose of dry aging beef?

The primary purpose of dry aging beef is to enhance flavor and tenderness. During the dry aging process, which typically takes place in a controlled environment, moisture evaporates from the meat, concentrating its flavor. Enzymatic processes occur that break down muscle fibers and connective tissue, leading to more tender meat. This aging process can develop a rich, nutty, and complex flavor profile that is highly prized by chefs and consumers alike.

While preservation is a factor due to reduced moisture content, the primary aim of dry aging is not simply to keep the meat from spoiling but rather to improve its taste and texture significantly. A crispy crust is more relevant in cooking methods like roasting or grilling, and while dry aging can affect the cooking process, achieving uniform cooking is not its main goal. Therefore, enhancing flavor and tenderness stands out as the key result of dry aging beef.