Final Edible Weight
6.6 lbs
Yield
66.0%
Cost/lb Aged
$18.18
Flavor
Pronounced
Best marbling, most popular for dry aging
Bark/pellicle removed after aging (15–25% typical)
| Days | Loss % | Yield | $/lb Aged |
|---|---|---|---|
| 14 days | 9.0% | 72.8% | $16.48 |
| 21 days | 13.5% | 69.2% | $17.34 |
| 30 days | 17.5% | 66.0% | $18.18 |
| 45 days | 22.0% | 62.4% | $19.24 |
| 60 days | 25.2% | 59.8% | $20.06 |
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Price as of Jun 27, 2026. Product prices and availability are accurate as of the date indicated and are subject to change. Any price and availability information displayed on Amazon at the time of purchase will apply.
Inputs
Result
A 10 lb bone-in ribeye aged for 30 days loses about 1.75 lbs to evaporation and another 1.65 lbs to bark trimming, yielding 6.6 lbs of intensely flavored dry aged steak at $18.18 per pound.
Inputs
Result
A 14 lb strip loin aged 45 days loses about 20.9% moisture (multiplier 0.95 for strip) and 18% trim, producing about 9.08 lbs of rich, funky dry aged steak at $24.67 per pound.
Inputs
Result
An 8 lb top sirloin aged for 21 days loses 14.2% moisture (multiplier 1.05 for sirloin) and 22% trim, yielding 5.35 lbs of mildly enhanced dry aged beef at $11.95/lb.
Beef loses 8–30% of its starting weight during dry aging depending on the duration. At 14 days the loss is around 8–10%, at 30 days it reaches 15–20%, and by 60 days the cut may lose 25–30%. The loss is almost entirely water evaporation from the surface.
| Aging Duration | Moisture Loss | Yield After Trim | Flavor Profile |
|---|---|---|---|
| 14 days | 8–10% | ~75% | Mild, slightly nutty |
| 30 days | 15–20% | ~66% | Rich, buttery, beefy |
| 45 days | 20–25% | ~60% | Funky, complex, bold |
| 60 days | 25–30% | ~54% | Intense, pungent, earthy |
Trim loss is the additional weight removed after aging when you cut away the dried outer bark (pellicle). This hardened exterior is inedible and typically accounts for 15–25% of the post-aging weight. Bone-in cuts lose less to trimming because the bone protects one side from drying out.
| Cut | Typical Trim % | Reason | Tip |
|---|---|---|---|
| Ribeye | 18–22% | Bone protection | Leave bone on during aging |
| Strip Loin | 16–20% | Fat cap shield | Keep fat cap intact |
| Tenderloin | 12–18% | Small surface area | Best for shorter ages |
| Sirloin | 20–25% | Thin fat coverage | Budget-friendly option |
Dry aged steak costs 1.4× to 2.0× the original price per pound due to weight loss. A $12/lb choice ribeye aged 30 days ends up costing roughly $18/lb for the edible portion. At 60 days the cost can exceed $22/lb. Commercial dry aged steaks retail for $30–80/lb because they add labor, refrigeration, and margin.
| Duration | Cost Multiplier | $12/lb Becomes | $18/lb Becomes |
|---|---|---|---|
| 14 days | 1.3× | $16/lb | $23/lb |
| 30 days | 1.5× | $18/lb | $27/lb |
| 45 days | 1.7× | $20/lb | $31/lb |
| 60 days | 1.9× | $23/lb | $34/lb |
Bone-in ribeye (prime rib) is widely considered the best cut for dry aging because the bone and fat cap protect against excessive moisture loss while the heavy marbling amplifies the concentrated flavor. NY strip loin is a close second. Leaner cuts like tenderloin develop subtler flavors and lose less weight but lack the fat needed for maximum depth.
| Cut | Aging Sweet Spot | Marbling | Best For |
|---|---|---|---|
| Ribeye | 28–45 days | Heavy | Maximum flavor depth |
| Strip Loin | 21–35 days | Moderate | Clean aged taste |
| Sirloin | 14–28 days | Light–Moderate | Budget aging projects |
| Tenderloin | 14–21 days | Light | Subtle enhancement |
Most home dry agers find 28–35 days to be the ideal range, balancing flavor development against yield loss. Under 21 days the flavor change is minimal. Over 45 days the funky, pungent notes may be too strong for some palates. A dedicated dry aging refrigerator at 34–38°F with 80–85% humidity and good airflow is essential for safe results.
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Last Updated: Jul 13, 2026
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