Eating dry-aged beef is as sensual and satisfying as drinking well-aged wine. The flavors have deepened and mellowed. The taste is concentrated, an effect brought about by moisture loss and by changes in the meat itself. Natural enzymes in the meat break down the fibers, enhancing the taste with a delicious nutty flavor and tender texture.
During dry-aging, steaks are kept on racks in a special room with temperature, humidity and air circulation carefully controlled. The meat may lose up to 25% of its weight, which is part of the process of concentrating the flavor. That's a good reason why dry-aged beef is increasingly rare and more costly than fresh-packed beef.