At DeBragga, we believe that the finest expression of beef comes after it has been properly dry aged. No matter what grade or what breed, dry aging concentrates and develops the ultimate flavor of beef. When a Rib, or a strip, or a shortloin, is dry aged, the meat is left on a shelf for a period of time in a room where the temperature is around 36 degrees fahrenheit, and there is constant airflow surrounding each piece. We have found that the minimum amount of time to dry age beef and obtain good results is 28 days. With a higher fat content, we have aged beef for as many as up to 60 days with outstanding results. What occurs in dry aging is threefold. The humidity in the meat evaporates. Again, depending on the fat marbling (fat), we will lose between 10 -15% of the weight of the meat muscle while it is dry aging. The meat becomes more tender due to the slow, temperature- controlled aging of the beef over at least four weeks time. Most importantly, the flavor develops as the beef ages, becoming more minerally, slightly nutty, and more concentrated beef flavor due to the actual transformation of the fat and muscle. The changes actually come from enzymatic reactions induced by this method of open air dry aging. This is very similar to what occurs when making great cheeses, or wines, or cigars.