70-day dry-aged beef cut

cred via IG@swagyuboss
Here’s how a 70-day dry-aged beef cut looks like.
The outside is dark, almost black — while the inside reveals a dense, deep-red meat with delicate marbling.

During dry-aging, some fascinating chemical processes take place.
Enzymes begin to break down proteins and connective tissue, making the steak more tender.
Fats slowly oxidize, developing rich, nutty, buttery flavors.
As moisture evaporates, the flavor becomes more concentrated — intense and full of umami.

The surface microflora plays a key role too: it protects the meat from harmful bacteria while contributing to its signature aroma — often compared to aged cheese or earthy mushrooms.

This isn’t just meat. It’s the result of precision, science, and patience.
Here’s the cross-section — what do you think?
Would you try a steak like this?