Day 14 and our rib steak is starting to take on more color it has also lost about 1 pound of water weight .In the first 14-20 days, enzymes that naturally occur in the beef break down the protein and fat strands, making them smaller; this helps with tenderness. They also give off gas as a by-product, which improves flavor. Then they expire and finish their work. What happens next is the key. The beef sits quietly and dehydrates. This has the effect of concentrating the flavors and creating the great taste. It also makes the meat denser, thus giving it a wonderful richness and intensity.
Cheers Chef Pete