Dry aged describes meat, most commonly beef, that has been hung or stored uncovered in a controlled, refrigerated environment for an extended period - typically several weeks to months - to concentrate its flavor and tenderize it before cooking. The process itself is called dry aging; "dry aged" describes the resulting product.
Aging is done at 34-38°F (1-3°C) and 80-85% humidity, conditions that let natural enzymes break down connective tissue and let moisture evaporate from the meat's surface - up to 15% of its original weight - while inhibiting bacterial growth. The result is meat with a deeper, more concentrated, umami-forward flavor, sometimes described as nutty or faintly blue-cheese-like, and a notably tender texture.
Dry aged beef differs from wet-aged beef, which is vacuum-sealed and aged in its own juices - a faster, cheaper method that tenderizes meat but does not concentrate flavor the same way. Dry aged cuts, most often ribeye, strip loin, and tenderloin, are typically found at steakhouses and specialty butchers and are best cooked simply, by grilling, pan-searing, or broiling, to let the developed flavor stand out.