We know that dry-aging can be used for beef to evaporate water, concentrate flavor and let some of the enzymes break down the connective tissue in the meat, resulting in a tender & juicier steak.
But why is the dry-aging method not applied to pork, chicken, lamb or fish?
What meets are appropriate for dry-aging and why/why not?
Best Answer
Dry aging creates a certain amount of inherent waste:
For this reason, it is only really practical to dry age fairly large cuts. So this would exclude chicken and most fish, and so on even if their meat would benefit.
Tender meats like chicken and fish don't really require dry aging, however, whose main affect is enzymatic tenderization of the meat. It applies more to red meats, more particularly, beef.
This article at Gizmodo says:
So you want a meat whose flavor is strong enough to stand up to, and benefit from, these types of changes.
While not mainstream, one can actually locate dry aged pork, although I am not sure it needs the treatment. One can even find dry aged lamb!