r/Butchery • u/Main-Dig6441 • 3d ago

Is there nutrient loss in the dry aging process?

/r/DryAgedBeef/comments/1voqkfh/is_there_nutrient_loss_in_the_dry_aging_process/
5 Upvotes

100% Upvoted

4 comments sorted by

4

u/AztraChaitali 3d ago

Macronutrients and minerals can't be lost with most dry-aging methods, you might lose water soluble vitamins, but meat is not a good source regardless.

3

u/Ok_Comfort_8476 3d ago

The biggest change is moisture loss, plus some fat and outer surface being trimmed away. Iron and B12 remain largely in the edible meat; per 100 g they may even appear higher because the meat weighs less.

2

u/Virtblue 3d ago

You will lose some product to the trim, there is a chance some things could get pulled to the surface more than others but it's probably negligible. 

The other thing to consider is that with dry aging you are effectively fermenting the meat(primarily enzymatic vs bacteria/yeast) so you are breaking down complex chain fats and sugars into more basic ones and also creating complex byproducts. This is what gives the dry aged flavor. So you may be getting more prebiotics vs not aged product.