Is Dry-Aged Wagyu Worth the Cost? Our Tell-All Guide
Is dry-aged wagyu a match made in meat heaven, or just a passing flavor of the week?
We've already discussed the benefits of dry-aging beef and how wagyu cuts like brisket enhance meat flavor. However, what about the cost? Is dry-aged wagyu worth it? Hint: yes, it is! The extended aging process intensifies the flavor and tenderizes the meat, making it a culinary masterpiece that will leave your taste buds begging for more. Learn more about why dry-aged wagyu is worth the cost below:
The Dry Aging Process: A Breakdown
Dry aging is the process of aging beef by evaporating moisture over a several-week period through regulated, constant air exposure. During this process, natural enzymes break down the muscle fibers and tissue within the meat, making it irresistibly tender. One of the key characteristics of dry-aged beef is the distinctive crust that forms on the outside of the meat, which includes beneficial fungi that protect the inside of the meat from spoiling. The longer the beef is dry-aged, the more tender and robust the flavor. At Piccinini Bros, our butcher shop in NYC, we dry-age our beef in small batches to your preferred dry aging specifications (we recommend at least 21 days), so you get the perfect flavor and tenderness you desire. Our specially formulated dry-aging rooms include 360° air vents that allow for constant air circulation, preventing the meat from spoiling and growing harmful bacteria.
Should You Dry-Age Wagyu?
Wagyu is one of the highest-quality beef types available on the market today, making it a premium choice for dry aging. Wagyu beef cattle are raised under specific conditions designed to create low-stress environments, which translates into more tender meat. One of wagyu's distinctive characteristics is its intramuscular fat streaks (referred to as marbling), which are intertwined with muscle meat. When cooked, the fat melts down and creates melt-in-your-mouth flavor and superb tenderness. Beef cuts with high marbling are excellent choices for dry aging, as the fat prevents the meat from completely drying out and protects it from growing hazardous mold and bacteria. This is why many chefs prefer dry-aged wagyu. When you combine the dry-aging process with excellent-quality beef like wagyu, you instantly create a culinary masterpiece.
What Does Dry-Aged Wagyu Taste Like?
Dry aging enhances the distinctive umami flavor already present in beef. Dry-aged wagyu has an earthy, nutty flavor profile due to the controlled aging process that brings out the meat’s beefy flavor. The dry-aging process also creates a buttery or even cheesy texture that meat lovers crave when selecting beef.
Is Dry-Aged Wagyu Worth the Price Tag?
Yes. Dry-aged wagyu is one of the best beef cuts in the world. It combines the premium quality of wagyu beef with the intense flavors created during the dry aging process, creating a culinary masterpiece every beef lover should experience at least once. Dry-aged wagyu is more expensive than other beef cuts due to the custom, time-consuming process it takes to both raise wagyu beef and dry-age it properly. The price tag reflects the time, dedication, and expert knowledge that go into raising wagyu beef and dry aging it properly. It’s a stand-out cut to celebrate a special occasion, give as a gift to any meat connoisseur, or mark a significant milestone.
How to Prepare Dry-Aged Wagyu
Once you’ve invested in a premium cut, preparation is simple. You don't need a culinary degree or a pantry full of exotic spices; you just need a little seasoning to bring out the cut's natural flavors. No overly complex ingredients or cooking methods required! All you need is a bit of salt and pepper to season the meat and cook it using your preferred method, whether on the grill, in the broiler, or on the stovetop. Here are some tips for preparing dry-aged wagyu properly:
Let it Sit Out
Don’t cook your wagyu directly from the refrigerator. Instead, let it sit out at room temperature for 10-20 minutes before placing it in the pan. This prevents the meat from cooking unevenly due to cold spots and reduces the risk of overcooking, especially for thick cuts. Then, pat the cut dry with a paper towel to remove any excess moisture.
Lightly Season
Let your cut sit out for about 30 minutes at room temperature before cooking (don't cook it immediately from the fridge). Pat the meat dry with a paper towel to eliminate excess moisture. Then, lightly season the meat with coarse salt and pepper. That’s all it needs! However, if you’d like additional flavor, add a light layer of your favorite seasoning blend to taste.
Cook Quickly on High Heat
Get your go-to cast-iron skillet or pan nice and hot. Then place the meat in the pan with little to no oil. Rotate the meat on both sides for even cooking. Wagyu beef cooks faster than regular beef, so it’s vital to use an internal meat thermometer and keep checking the temperature so it doesn’t overcook. Wagyu beef is best served medium-rare, with an internal temperature between 125-130°. This temperature allows the fat streaks to fully melt into the muscle, creating that rich buttery texture without overcooking the leaner parts.
Let it Rest
After you're done cooking, resting allows the liquefied fat and juices that melted down in the pan to redistribute throughout the meat. After the meat has reached your desired internal temperature, take it off the heat and place on a wire rack for the same amount of time as when it was cooked.
Slice and Serve
Once you’ve cooked the meat and let it rest, the fun part begins. You’ll want to cut your beef so that it shows off all that beautiful marbling (though it looks different now that it’s cooked). Use a sharp kitchen knife and gently saw back and forth while pressing down slightly to create strips. Wagyu is rich and dense, so you only need a small portion to taste that excellent flavor. Serve with a light side like a salad or garden vegetables so the meat is center stage.
Get Dry-Aged Wagyu from Piccinini Bros in NYC
We’ve provided Michelin-quality beef to the best restaurants in Manhattan for decades. Now, you can prepare premium cuts at home by ordering directly fromPiccinini Bros. We offer a wide selection of the highest quality and custom cuts, sourced from local farms and reputable suppliers. When you purchase dry-aged steaks and beef from a local butcher shop like Piccinini Bros, your cut is individually handled and processed with care. You can even pre-order your cuts and choose how long you'd like your meat to be dry-aged. The result is carefully crafted, restaurant-quality beef that’s perfect for many occasions.Order your dry-aged beef and wagyu in NYC online, or call us at 212-246-8277 today.
