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What is an Aged Meat?

You've probably heard about aged meat, whether it's dry aging or wet aging. When you read "aged meat", maybe you’re thinking about an old meat that stood too long in the fridge, but think again. In fact, it’s a controlled process that is also known as meat maturation.


Why aging meat?

Why is it important to make the meat age a little before eating it or even selling it? Simply because right after the slaughter, the animal’s meat is completely hard and therefore, almost inedible. We must then make it age a few days to make it good. Generally, the meat found at the grocery store has been aged between 7 and 12 days. In a butcher's shop, the meat you’ll find is sometimes aged between 14 and 28 days. The older it gets, the more tender and tastier it will be. Maillard dry aged meat products are aged 60 days, i.e. 30 days wet-aged and 30 days dry-aged.

What happens during meat aging? While waiting a few days before the sale, the meat enzymes are destroying or gradually eliminating the fibers (connective muscle tissue), which relaxes the muscles and softens the meat. The longer it’s aged, the more the fibers disappear and gives optimal tenderness to the piece and gives incredible flavors, almost to a hazelnut taste, according to some.


Two ways to age meat

As mentioned above, aging meat is a process in an intensively controlled environment that involves maturing meat to make it better. Two methods are possible; dry-aging and wet-aging.



Dry-aging consists of suspending meats in an environment just above the freezing point (between 1 ° C and 3 ° C) and in a humidity between 60% and 80%. This process allows the water to evaporate. Obviously, in a subzero environment, water freezes and doesn’t evaporate. In an environment that is too hot, meat just rots. 

The dry maturation process causes weight loss, mainly due to the meat’s water evaporation and it contracts. What’s interesting in this case is that the flavors don’t evaporate and are concentrated in the remaining mass of meat.



This maturation process is perhaps the most common since it requires less expensive or complex equipment. It could also be known as ‘’aging under vaccum’’ or sous-vide.

With this method, there is no water evaporation, and therefore, no weight loss. Tenderness will increase, but the flavor intensity will remain about the same. To get those inimitable flavors, you will need to have a dry-aged meat.


Maillard, online butcher

To conclude, aged meat only has advantages. It will have more tenderness and a lot more flavour.

Maillard, the online butcher's shop, has a selection of dry-aged meat. You will find them in our beef products:

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