The Dry Ageing process improves the texture and flavour of bone in beef by hanging in a cool dry environment.
Generally those cuts that are aged are the Loins, Ribs and Rumps as they show the greatest improvement by being treated in this manner. The cuts are hung in a dry, cool environment for 45 days. During this time, the muscle tissue loses water through evaporation which has the effect of intensifying the flavour of the meat and results in less shrinkage during cooking.