Tag: Dry aged meat

While dry-aged steak's rich, intense flavor and unmatched tenderness are widely celebrated, a common misconception exists about its nutritional value. So, **is dry aged meat more nutritious** than its fresh counterparts, or is the difference more nuanced? The dry aging process, while transformative for taste, primarily affects nutrient density per gram rather than adding new nutritional components.

Due to moisture loss during the aging process, dry-aged beef's flavor and nutrients become more concentrated, but is dry aged meat healthier for a balanced nutrition diet? The answer lies in understanding the subtle nutritional shifts and how they affect overall health.