Dry aged beef question

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Gary in VA

Head Chef
Joined
Mar 15, 2005
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Location
McGaheysville, Virginia
Anyone here ever attempted to dry age (controlled rot) beef ribeye or strip for say 14-21 days. I have been doing some research on this and thought I would attempt it, but was wondering if anyone here has done it and what their experience was.

thanks
 
It was my impression that dry aging could only take place with primal cuts. I don't know why retail cuts wouldn't work.
 
German fella down at the local beer joint gave me some tips on dry aging individual steaks. Seems to work purty well. Just set the steaks on edge in a colander with a plate underneath and stick in the ice box uncovered. Each day give the the steaks a flip and rinse the blood out of the plate and off the colander. Think I might have even washed it with soapy water and rinsed each day. Anyway let them go about a week. This be for good steaks about an inch thick or so. Really seems to intensify the flavor.

bigwheel
 
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