dry aging
noun [ U ] (also dry-aging, dry ageing, dry-ageing) uk/ˈdraɪ ˌeɪ.dʒɪŋ/ us/ˈdraɪ ˌeɪ.dʒɪŋ/
干式熟成（肉）
the process of leaving meat to hang or on a frame for several weeks before eating it
Dry aging creates an almost nutty flavour. 干式熟成产生一种像坚果的味道。
Flavour and tenderness are two products of dry-ageing. 味道和嫩度是干式熟成的两个特点。
- More examples
- Dry aging does not alter fat content, just moisture content.
- Wet aging, when meat is left in a bag sealed with all the blood and juices, can take less time than dry aging.
- I like the bolder beef taste that comes with sirloin, further amplified by dry-ageing.
- Look for meat that has had at least 28 days’ dry ageing.
- During the dry aging process the beef loses moisture (shrinking) and must be trimmed.