19th Centry meat, for the electricitie, refrigerators was the normal course of events at the
Butcher shop

A dry-aged steak is, as you surely guessed, aged before eating.
You can find steaks that have been dry-aged from 7 to even up to 120 days.

The most common timeframe for a steak to be dry-aged is 30 days.
The meat doesn’t spoil during this time,
because you age it in conditions that tightly control the levels of moisture and bacteria.

It’s a process that not only helps the steak develop flavor,
but also makes it far more tender than it would be completely fresh

What are the best cuts of dry-aged meats

Entire primals, rather than single steaks are dry-aged,
but to be a good candidate for dry-aging requires a good protective covering of bone or fat.

This means there’s less surface area that needs to be trimmed away later.
“Filets tend not to be aged because there’s no bone or fat protecting it”

Dry-aging is wasteful because every single side of meat that is exposed to air
will be breaking down faster than the meat on the inside.”