Dry Age se koristi za poboljšanje dvije glavne karakteristike mesa; okusa i mekoće. Tijekom dry age metode, sokovi u mesu se apsorbiraju i dolazi do kemijskih razgradnji proteina i masnih sastojaka, što rezultira intenzivnim okusom i teksturom.

Dry Aging is used to improve two main characteristics of the meat; its taste and softness. During this dry aging methode, the fluids in the meat start to absorb and they lead to chemical degradation of the proteins and greasy ingredients, which results with intensive taste and texture.