In dry ageing the meat – classically the rib section (rib-eye / entrecôte double) or the loin – hangs or rests openly in a special ageing cabinet or chamber. There it is kept at a constant 1–3 °C, around 75–85 % humidity and gentle, steady air circulation. Over these weeks two things happen: first, the meat loses water (often a 20–30 % shrinkage), which concentrates the flavour. Second, the meat's own enzymes break down the connective tissue and make it more tender.
The outer crust that forms, sometimes covered with noble mould, is generously trimmed away before preparation. What remains is the tender, deep-red core with the characteristic aroma reminiscent of hazelnut and aged cheese. Typical ageing times range from 21 to 45 days; specialists also age for 60, 90 or over 100 days – the longer, the more intense and «mature» the taste.
Dry Aged is aimed at meat lovers who want a particularly flavour-intense steak and accept the higher price. The premium is explained by the weight loss, the trimmed-off portion, the long tie-up of capital and the space in the ageing cabinet. In Switzerland dry-aged beef in specialist shops often costs around CHF 70–130 per kilo depending on cut and ageing time; in restaurants a dry-aged steak quickly reaches CHF 60–90 per portion (guide prices, no guarantee).
What to watch for: genuine dry ageing requires hygiene and control – not to be confused with «wet aged» (vacuum ageing in a bag), which is cheaper but milder in flavour. Dry-aged meat is best seared hard and then cooked to the point over medium heat; it should rest before serving so the meat juices redistribute.