Almost anything really. Common items include Beef, Pork, Lamb, Poultry, Fish, Cheese and Charcuterie, but even products like coffee beans and

chocolate can be dry aged. 

Beef, Pork and Poultry are all done in a more traditional cabinet. Fish naturally being a more delicate product needs specialized air flow and Meatico has a cabinet designed just for that. Neither of these cabinets require a water supply hookup. They rely on the natural moisture of the product to maintain humidity. Charcuterie & Cheese on the other hand require precise humidity control and the Meatico cabinets have a dedicated water line to support hookup to achieve that control. 

Why is dry aged beef more expensive than regular beef? 

There are 5 key points to answer this question.

1. Moisture Loss - during the process 15-30% of the original weight is lost

2. Trim loss - the outer crust that forms (also known as the pellicle) must be trimmed off. The longer the aging the more pellicle to trim

3. Time & Storage - It takes weeks or even months to develop flavor.

4. Specialized equipment & labor - Dedicated equipment must be used and operators must monitor and know how to handle & clean the product.

5. Premium Flavor & Texture - Dry aging enhances tenderness and creates deep, nutty, umami-rich flavors that fresh beef simply can’t match

Add all these factors in and you can see why dry aged beef is more expensive than traditional beef.

How long does meat need to be dry-aged? What happens in the first 30 days of the dry aging process? What happens after 30 days?

Most dry-aged beef is aged anywhere from 30 to 120 days. At 30 days, you get a nice boost in tenderness and a mild nutty flavor. By 45 to 60 days, the flavors get more intense—think deeper umami, almost a parmesan-like richness. If you go beyond 90 days, the meat develops a bold, funky, almost blue cheese-like taste. It all comes down to personal preference and how much flavor you want to bring out.

Fish ages a lot faster than beef. Rather than relying on time the best measurement is moisture loss. The target is around 15%. With that said most fish, like salmon or white fish, is dry-aged for 3 to 7 days to remove excess moisture and firm up the texture. Tuna, on the other hand, can be aged for one to two weeks to deepen its flavor. Unlike beef, fish doesn’t rely on enzymes breaking down muscle fibers for tenderness—it’s more about concentrating flavors and improving texture. 

What is the difference in Wet aging vs Dry aging? 

Wet aging and dry aging are two different ways to improve the texture and flavor of beef, but they work in very different ways.

With wet aging, the meat is vacuum-sealed in plastic and stored in its own juices. This helps keep it tender while natural enzymes break down the muscle fibers. It usually lasts anywhere from 7 to 28 days, and the flavor stays more fresh and beefy.

Dry aging, on the other hand, is all about air exposure. The meat is kept in a controlled environment where moisture slowly evaporates, concentrating the flavor. Over time, the enzymes work their magic, breaking down the meat and creating a rich, nutty, almost buttery taste. The process can take anywhere from 30 to 120 days, the longer it goes, the more intense the flavor gets.

The big difference? Wet aging is faster and keeps the meat juicy, while dry aging takes time but delivers a deep, complex flavor that you just can’t get any other way. 

Dry-aged beef has a deeper, more complex flavor compared to fresh beef. The best way to describe it? Think beefier beef—like the essence of a steak turned up to eleven.  At 30 days, you’ll notice a more tender texture and a richer, slightly nutty flavor. Around 45 to 60 days, the umami really kicks in, almost like a hint of parmesan or roasted mushrooms. If you go 90 days or more, the flavors get bold, funky, and almost blue cheese-like, with an intense, concentrated meatiness. The longer it ages, the more those deep, savory notes develop. It’s not for everyone, but if you love steak with big, bold flavor, dry aging is the way to go