Dry Aged Ground Beef

Dry-aged ground beef is a unique concept, as dry aging is typically applied to larger cuts of beef like steaks or roasts. The dry-aging process involves hanging the beef in a controlled environment to allow enzymes and natural bacteria to break down the muscle fibers, intensifying the flavor and tenderness.

However, when it comes to ground beef, dry-aging can be a bit tricky, as the ground meat would lose moisture rapidly and the process could affect its texture in a less desirable way. That said, some people might experiment with dry aging whole cuts of beef and then grinding it for a more intensely flavored ground beef.