"The 36 oz. Tomahawk Cut"
40 Days Dry-Aged Long Bone Rib Steak
Dry-aged beef is beef that has been hung or placed on a rack to dry for several weeks. Moreover, only the higher grades of meat can be dry aged, as the process requires meat with a large, evenly distributed marbling content. Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops. The key effect of dry aging is the concentration and saturation of the natural flavor, as well as the tenderization of the meat texture.
The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavor and taste. Secondly, the beef's natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.