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30 day dry aged New York strip the finished product

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The very idea of 'dry aged' confuses me.  I thought we were supposed to be seeking juicy, moist meat when served.  How can we achieve that if we dry it out first?  Someone set me straight, here.

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On 4/13/2017 at 5:59 PM, mikewest said:

The very idea of 'dry aged' confuses me.  I thought we were supposed to be seeking juicy, moist meat when served.  How can we achieve that if we dry it out first?  Someone set me straight, here.

As it ages the natural enzymes act as a meat tenderizer of sorts. It's not dried out so much as tenderized and meatier tasting. But, yeah, some moisture has left. 

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