Can You Dry Age a Half of Beef

How-To

How to Dry-Historic period Beef at Home

Dry-aged beef has a remarkable depth of season, only it can be expensive and hard to come by. The skillful news is that if yous have a refrigerator, you can dry out-historic period beef at home.

Photograph: Scott Phillips

If you lot've had the good fortune of tasting dry-aged beefiness, and then you know that it has a remarkable depth of flavor. Unfortunately for those of usa who don't accept a loftier-terminate butcher or serious steakhouse nearby, dry-aged beef can exist hard to come by without involving FedEx and a big credit card charge. Simply the good news is that if yous have a fridge, you can dry-age beefiness at dwelling house.

Why dry-anile beef tastes meliorate

All fresh beef is aged for at least few days and upward to several weeks to allow enzymes naturally present in the meat to interruption down the muscle tissue, resulting in improved texture and flavor. These days, most beef is aged in plastic shrink-wrap—a process known every bit wet-aging. Dry-aged beef, on the other hand, is exposed to air so dehydration can further concentrate the meat'south flavor. Information technology'southward a more than expensive procedure than wet-aging, withal, because the meat loses weight from dehydration, and it too must exist trimmed of its completely dried outside.

Nosotros dry-aged a previously wet-anile boneless beefiness rib roast from our local market in ane of our examination kitchen refrigerators for three days. We had another rib roast from the same steer which we left in its plastic wrap to continue aging for the same amount of time. Later on roasting, we tasted them adjacent. The dry-aged roast was more delicious and had a mellower nonetheless beefier flavor than the wet-aged roast, which tasted watery past comparison. Next, we dry out-aged another roast for seven days, and nosotros were blown away by the flavor. Despite the loss of xx% of its original weight, we're convinced that for a truly special occasion, like a Christmas or New Year'southward dinner, dry-aged beefiness is worth the fourth dimension and expense.

Before dry-crumbling.

Vii days later (and vi ounces lighter).

How to dry-historic period beef at home

1: Buy a prime or choice boneless beef rib or loin roast from the best meat source in your expanse.
Two: Unwrap the beef, rinse it well, and pat it dry out with paper towels. Do not trim. Wrap the roast loosely in a triple layer of cheesecloth and set it on a rack over a rimmed baking sheet or other tray.
3: Air-condition for three to seven days; the longer the beef ages, the tastier it gets. After the get-go day, carefully unwrap and then rewrap with the same cheesecloth to go along the cloth fibers from sticking to the meat.
Four: When ready to roast, unwrap the meat and, with a sharp pocketknife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fatty, too, but go out behind as much of the good fat as possible. Roast whole or cut into steaks.

A food safety annotation

Home refrigerators aren't as consistent or as cold as commercial meat lockers. Before aging meat at home, go a refrigerator thermometer and exist certain your fridge is set beneath 40°F. Cook or freeze the meat inside seven days of  beginning the dry-aging process.

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  rone57 | 05/14/2022

  Sorry merely I cannot concur with your commodity particularly on the timing of the aging procedure.

  I've been dry-aging meet since 1975 when I first started at a iv-star chop house.

  I dry out-age whole Prime number Rib, Rib-eye and NY Strip loins constantly in a small-scale fridge which is set at 38F. If you leave it closed except for once a week (when you alter out the salt) - temp and humidity will remain constant.

  My biggest disagreement is the timing issue. I personally age my beef between 24 to 42 days and equally many chefs, I do this for, say information technology tastes amazing. Honestly 7 days does not do justice to the meat. In a pinch I might first cut off steaks at 20 days. Effort this and you'll be surprised in the taste. Ane other thing, when yous age the meat for 20+ days you'll notice that (a) y'all lose 25% of the book, and (2) fifty-fifty when you lot cook the meat medium it is still pinkish (similar med-rare) inside because you aren't cooking blood in the meat like yous practise with standard off the shelf bought steak.

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  saltdryage | 12/15/2021

  Thank you for sharing this informative commodity to u.s.a.. my begetter suggest me this article to read. dry crumbling salt bricks

• 

  ARINTERNATIONAL | 08/27/2021

  Thanks for sharing this Dry-aged beef I tried once with the Himalayan salt cooking slab. Such an amazing experience information technology was!

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