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- Today we're going to answer your top five questions about dry-aged beef. (plucky acoustic guitar) So I've got our dry-aging expert here at Certified Angus Beef, Diana Clark, to help me answer some questions you have about dry-aged beef. So Diana, the first question is, what is dry aging? - Dry aging is really simple. You're just taking the piece of meat, and you're setting it in a cooler, at refrigerated temperatures, and letting it age in that cooler, so sit there at those refrigerated temperatures for an extended period of time. You're essentially drying out the product. That's dry aging. You're just losing all of that moisture that's within there, because muscle itself is made up of 70 to 75% water. So you're evaporating some of that water and condensing that overall beefy flavor. - So I think we should take a look at a couple different pieces, so people can really get the feel for what dry aging is. - Yeah, let's show 'em. Come on. So we're going to get this guy up here, has the...