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How Do You Say Dry-Aged Beef in 10 Different Languages?

bone in ribeye on a wire rack with a bowl of coarse salt

My kids recently asked me how people in other countries say "dry-aged beef," and it got me thinking—maybe other folks are curious too! Since dry aging is a technique appreciated by food lovers worldwide, let’s take a little linguistic tour.

If beef is love here’s how to say "dry-aged beef" in 10 different languages:

  1. Spanish – Carne de res madurada en seco

  2. French – Bœuf maturé à sec

  3. German – Trocken gereiftes Rindfleisch

  4. Italian – Manzo stagionato a secco

  5. Portuguese – Carne bovina maturada a seco

  6. Dutch – Drooggerijpt rundvlees

  7. Swedish – Torrmörat nötkött

  8. Japanese – 乾燥熟成ビーフ (Kansō jukusei bīfu)

  9. Korean – 건조 숙성 소고기 (Geonjo sookseong sogogi)

  10. Chinese (Simplified) – 干式熟成牛肉 (Gān shì shú chéng niúròu)

Why Does This Matter?

If you love food and travel, knowing how to say dry-aged beef in different languages could come in handy—whether you’re browsing a butcher shop in Paris or ordering at a steakhouse in Tokyo. Plus, it’s just fun to see how different cultures talk about the same delicious thing!  I experienced aged beef in Italy last year when I was traveling with Joseph.  Fantastic memory.

Let me know—have you ever had dry-aged beef outside the U.S.? What was the experience like?

XOXO, 

Louisa