This study explores technology of producing dry-aged beef in Taiwan from a chef's point of view. By conducting biological research to further investigate the transformation process of dry-aged beef production, this study tries to unveil the secret of how to deal with unfavorable consequences resulting from challenging climate in Taiwan and long-time international transportation of beef carcasses from USA to Taiwan. Specifically speaking, this study aims to (1) explore tips of successful production process and optimum days of making dry-aged beef, and (2) discuss the possibility of application of the dry-aged beef transformation process to other meat products. The results would benefit developing competitive technology of producing dry-aged beef, creating more delicious meat products, and establishing a successful business model in Taiwan in the future.