But dry-aged beef is denser, having lost water weight during its 14- to 28-day hang, so it loses less moisture when it cooks.

This meat can still be tender but may lack the complexity of flavour of traditionally dry-aged beef.

The steaks are prime dry-aged beef.

Because of this, dry-aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries.

All lean meats cook more quickly than traditionally dry-aged beef once did.

He said the secret is top-quality prime beef, dry-aged to concentrate flavor.

Connected to the landmark steakhouse of the same name, this butcher shop sells dry-aged prime beef, pre-cut and wrapped in plastic wrap.

Beloved by its loyal customers, Jefferson Market sells dry-aged prime beef.

The end product is tender without being mushy, and because evaporation intensifies the taste, dry-aged beef has a complex flavor that approaches foie gras.

A big draw here is the Balloo House (028 9754 1210), renowned for its seafood and dry-aged Irish beef.