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Dry Aging: 101 The Basics
So, what is happening when you dry age meat? Well first, during the initial 21 day process of dry aging the collagen and connective tissue are being broken down within the meat by enzymes that are naturally present in beef. The results of this process are similar to what happen when we cook a tough brisket or a pork butt all the way up to 190°, in that process the collagen and connective tissues are being broken down by heat, in this process the enzymes are eating and breaking them down, so similar results but with totally different processes. Most of the tenderness is set in by 21 days, beyond that flavor profiles might change but you will not have increased tenderness.
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