The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This does not cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off. It also needs constant attention because of the high chance of the meat spoiling. Aged beef does spoil as dry aged beef isn't cut like steak size portions, it's an entire primal section, such as the rib primal. After it's been aged, the outer section will have spoiled or become dried out and will be cut away before individual steaks are cut.

Dry aging beef properly requires a temperature of 34-40 degrees. At this temperature, certain molds and bacteria do not grow on the meat. The process of aging beef is when an animal is butchered it is cleaned and drained straight away, and stored in an environmentally controlled space, minimising pathogen growth. Best thing to do is rinse or wash the meat, cut off any tags or hanging bits, and then place on a cooling rack over a cookie sheet to catch the very few drips which may occur. This will elevate the beef and allows air on all sides. The next day the entire surface will be drum tight. Bacteria do not find the dried surface hospitable, and the cold delays any growth significantly if there were any that somehow survived

Dry aging is merely allowing the meat to remain exposed to the air, so that the meat will give up flavourless water. It allows the enzymes within the meat to break flavourless proteins into amino acids, which are flavourful. This occurs in both wet and dry aging and condenses the beef flavour, and dries the fat. Most rooms for aging beef have low humidity and controlled temp. Most dry aging rooms will have salt slabs along the walls to help absorb moisture. When cooking dry aged beef, the meat does not need to steam off the water first because it will brown uniformly and quickly. The drying promotes beautiful browning of the surface.

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