Question: how to age steak

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain. Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing.

How to Age Steak | eHow

How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources

One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain. Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing. Step 6
Age your beef for ten days to two weeks. Cut off anything on the outer layer that is dry, crusty, or that seems like it could be bad for you to eat such as if you notice some green mold growing for example. Step 7
Store dry aged beef in your refrigerator for up to twenty-one days. If you haven't eaten all the beef in twenty-one days, cut the rest of it into steaks. Put it in freezer-proof, heavy duty plastic wrap, or plastic bags and put it in your freezer.

How to Age Steak | eHow

Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing. Step 6
Age your beef for ten days to two weeks. Cut off anything on the outer layer that is dry, crusty, or that seems like it could be bad for you to eat such as if you notice some green mold growing for example. Step 7
Store dry aged beef in your refrigerator for up to twenty-one days. If you haven't eaten all the beef in twenty-one days, cut the rest of it into steaks. Put it in freezer-proof, heavy duty plastic wrap, or plastic bags and put it in your freezer.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Advertisement
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing. Step 6
Age your beef for ten days to two weeks. Cut off anything on the outer layer that is dry, crusty, or that seems like it could be bad for you to eat such as if you notice some green mold growing for example. Step 7
Store dry aged beef in your refrigerator for up to twenty-one days. If you haven't eaten all the beef in twenty-one days, cut the rest of it into steaks. Put it in freezer-proof, heavy duty plastic wrap, or plastic bags and put it in your freezer.

How to Age Steak | eHow

How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources

Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Advertisement
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing. Step 6
Age your beef for ten days to two weeks. Cut off anything on the outer layer that is dry, crusty, or that seems like it could be bad for you to eat such as if you notice some green mold growing for example. Step 7
Store dry aged beef in your refrigerator for up to twenty-one days. If you haven't eaten all the beef in twenty-one days, cut the rest of it into steaks. Put it in freezer-proof, heavy duty plastic wrap, or plastic bags and put it in your freezer.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow

Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Step 6
Age your beef for ten days to two weeks. Cut off anything on the outer layer that is dry, crusty, or that seems like it could be bad for you to eat such as if you notice some green mold growing for example. Step 7
Store dry aged beef in your refrigerator for up to twenty-one days. If you haven't eaten all the beef in twenty-one days, cut the rest of it into steaks. Put it in freezer-proof, heavy duty plastic wrap, or plastic bags and put it in your freezer. Tip
To get your white dish towels clean soak them in cold water overnight. Then soak them in cold salted water for 2 to 3 hours. This will get out any blood stains. Then just wash them like you normally would. Check your thermometer daily to make sure the temperature isn't above 36 degrees F. If it is any warmer it could cause the meat to spoil.

How to Age Steak | eHow

Step 6
Age your beef for ten days to two weeks. Cut off anything on the outer layer that is dry, crusty, or that seems like it could be bad for you to eat such as if you notice some green mold growing for example. Step 7
Store dry aged beef in your refrigerator for up to twenty-one days. If you haven't eaten all the beef in twenty-one days, cut the rest of it into steaks. Put it in freezer-proof, heavy duty plastic wrap, or plastic bags and put it in your freezer. Tip
To get your white dish towels clean soak them in cold water overnight. Then soak them in cold salted water for 2 to 3 hours. This will get out any blood stains. Then just wash them like you normally would. Check your thermometer daily to make sure the temperature isn't above 36 degrees F. If it is any warmer it could cause the meat to spoil.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Tip
To get your white dish towels clean soak them in cold water overnight. Then soak them in cold salted water for 2 to 3 hours. This will get out any blood stains. Then just wash them like you normally would. Check your thermometer daily to make sure the temperature isn't above 36 degrees F. If it is any warmer it could cause the meat to spoil. Use only USDA Prime or USDA Choice that is yield grade 1 or 2 only cuts of meat when dry aging beef. The reason for this is that these have a thick layer of fat that will prevent your beef from spoiling while you dry age it. Warning
If you see anything on your beef that looks like it could harm you if you ate it at any time, be sure and cut it off right away, so there is little to any chance that you accidentally give yourself food poisoning. One thing to bear in mind before you decide to dry age beef at home is that The National Cattleman's Beef Association does not endorse dry aging beef at home because of concerns about beef spoiling and people getting food poisoning. Only get into your refrigerator when you really need to.

How to Age Steak | eHow

Tip
To get your white dish towels clean soak them in cold water overnight. Then soak them in cold salted water for 2 to 3 hours. This will get out any blood stains. Then just wash them like you normally would. Check your thermometer daily to make sure the temperature isn't above 36 degrees F. If it is any warmer it could cause the meat to spoil. Use only USDA Prime or USDA Choice that is yield grade 1 or 2 only cuts of meat when dry aging beef. The reason for this is that these have a thick layer of fat that will prevent your beef from spoiling while you dry age it. Warning
If you see anything on your beef that looks like it could harm you if you ate it at any time, be sure and cut it off right away, so there is little to any chance that you accidentally give yourself food poisoning. One thing to bear in mind before you decide to dry age beef at home is that The National Cattleman's Beef Association does not endorse dry aging beef at home because of concerns about beef spoiling and people getting food poisoning. Only get into your refrigerator when you really need to.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Advertisement
Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain. Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Advertisement
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing.

How to Age Steak | eHow

One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Advertisement
Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain. Step 3
Put your pan and wire rack on the bottom shelf of your refrigerator (because this is where it is coldest). Step 4
Wrap your beef in another of your large white dish towels and put it on the rack. Using your thermometer measure the temperature, you don't want a temperature any warmer than 36 degrees F.
Advertisement
Step 5
Change the towel (s) wrapping your beef daily. Empty and rinse the pan daily as well. This is to ensure that your beef stays as dry as possible and that hopefully no mold or any other kind of bacteria has a chance to start growing.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Advertisement
Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow

Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down. One thing to keep in mind is that you cannot dry age single steaks because they are too thin. For the purposes of this article you will need a piece of beef such as a whole ribeye or a whole loin strip. Advertisement
Step 1
Rinse your piece of beef with cold water. Step 2
Dry the beef well with one or two large white dish towels. Set it aside for a minute and allow it to drain.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days. Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down.

How to Age Steak | eHow

Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days. Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Step 6
Age your beef for ten days to two weeks. Cut off anything on the outer layer that is dry, crusty, or that seems like it could be bad for you to eat such as if you notice some green mold growing for example. Step 7
Store dry aged beef in your refrigerator for up to twenty-one days. If you haven't eaten all the beef in twenty-one days, cut the rest of it into steaks. Put it in freezer-proof, heavy duty plastic wrap, or plastic bags and put it in your freezer. Tip
To get your white dish towels clean soak them in cold water overnight. Then soak them in cold salted water for 2 to 3 hours. This will get out any blood stains. Then just wash them like you normally would. Check your thermometer daily to make sure the temperature isn't above 36 degrees F. If it is any warmer it could cause the meat to spoil.

How to Age Steak | eHow

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 How to Age Steak | eHow
Food & Drink
Main Dishes
Meat Recipes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

How to Age Steak | eHow

How to Age Steak | eHow
Food & Drink
Main Dishes
Meat Recipes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles
 And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if they become damp and stick to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.” I have tried it and, although I usually agree with AB, it was a heckuva lotta work for very little improvement, and I’m not sure there was any improvement. How to age beef at home the old fashioned way
Ready to age some beef?

How to Dry Age Steak At Home

How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles

And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days. Change the paper towels again if they become damp and stick to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.” I have tried it and, although I usually agree with AB, it was a heckuva lotta work for very little improvement, and I’m not sure there was any improvement. How to age beef at home the old fashioned way
Ready to age some beef?

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Beef being dry aged commercially.
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Use only USDA Prime or USDA Choice that is yield grade 1 or 2 only cuts of meat when dry aging beef. The reason for this is that these have a thick layer of fat that will prevent your beef from spoiling while you dry age it. Warning
If you see anything on your beef that looks like it could harm you if you ate it at any time, be sure and cut it off right away, so there is little to any chance that you accidentally give yourself food poisoning. One thing to bear in mind before you decide to dry age beef at home is that The National Cattleman's Beef Association does not endorse dry aging beef at home because of concerns about beef spoiling and people getting food poisoning. Only get into your refrigerator when you really need to. Don't be constantly opening it to check on your beef as this could disrupt the even temperature necessary to dry age your beef, and could make the beef spoil before the process is complete. resources
How to Age Steak
How to Dry Age Steak

How to Age Steak | eHow

Use only USDA Prime or USDA Choice that is yield grade 1 or 2 only cuts of meat when dry aging beef. The reason for this is that these have a thick layer of fat that will prevent your beef from spoiling while you dry age it. Warning
If you see anything on your beef that looks like it could harm you if you ate it at any time, be sure and cut it off right away, so there is little to any chance that you accidentally give yourself food poisoning. One thing to bear in mind before you decide to dry age beef at home is that The National Cattleman's Beef Association does not endorse dry aging beef at home because of concerns about beef spoiling and people getting food poisoning. Only get into your refrigerator when you really need to. Don't be constantly opening it to check on your beef as this could disrupt the even temperature necessary to dry age your beef, and could make the beef spoil before the process is complete. resources
How to Age Steak
How to Dry Age Steak

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Tip
To get your white dish towels clean soak them in cold water overnight. Then soak them in cold salted water for 2 to 3 hours. This will get out any blood stains. Then just wash them like you normally would. Check your thermometer daily to make sure the temperature isn't above 36 degrees F. If it is any warmer it could cause the meat to spoil. Use only USDA Prime or USDA Choice that is yield grade 1 or 2 only cuts of meat when dry aging beef. The reason for this is that these have a thick layer of fat that will prevent your beef from spoiling while you dry age it. Warning
If you see anything on your beef that looks like it could harm you if you ate it at any time, be sure and cut it off right away, so there is little to any chance that you accidentally give yourself food poisoning. One thing to bear in mind before you decide to dry age beef at home is that The National Cattleman's Beef Association does not endorse dry aging beef at home because of concerns about beef spoiling and people getting food poisoning. Only get into your refrigerator when you really need to.

How to Age Steak | eHow

Dry Aged Steak at Home Recipe - Food.com Dry Aged Steak at Home
Dry Aged Steak at Home
Save recipe
INGREDIENTS
Nutrition
DIRECTIONS
Submit a Recipe Correction
MY PRIVATE NOTES
PRINT RECIPE
YOU'LL ALSO LOVE
 0
Calories from Fat 0 g 0 %
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 1744.1 mg 72 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g 0 %
Protein 0 g 0 %
Whisk SDK
View list
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Share your list or take it in-store
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DIRECTIONS
On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large. Let steak sit on the plate for 45 minutes, then flip and repeat time. I do this at room temperature. You will notice that the steak will weep then suck the fluid back inches
This seasons them and tenderizes them. ( we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
Once done with the salt/plate process I place my steak (s) on a rack over a cookie sheet to air dry. Do NOT cover. You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill. Allow steak to "age" for 3 1/2 hours, up to 5 hours. *I do not place my steak (s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak (s) out one hour before you grill.

Dry Aged Steak at Home Recipe - Food.com

Dry Aged Steak at Home
Dry Aged Steak at Home
Save recipe
INGREDIENTS
Nutrition
DIRECTIONS
Submit a Recipe Correction
MY PRIVATE NOTES
PRINT RECIPE
YOU'LL ALSO LOVE

0
Calories from Fat 0 g 0 %
Total Fat 0 g 0 %
Saturated Fat 0 g 0 %
Cholesterol 0 mg 0 %
Sodium 1744.1 mg 72 %
Total Carbohydrate 0 g 0 %
Dietary Fiber 0 g 0 %
Sugars 0 g 0 %
Protein 0 g 0 %
Whisk SDK
View list
Create a shopping list
Share your list or take it in-store
Add to shopping list
Powered by
Advertisement
DIRECTIONS
On a plate sprinkle salt evenly on both sides of steak-you can use up to 1 teaspoon if the steak is really large. Let steak sit on the plate for 45 minutes, then flip and repeat time. I do this at room temperature. You will notice that the steak will weep then suck the fluid back inches
This seasons them and tenderizes them. ( we have fiddled with different amounts of salt, 3/4 teaspoon seems to be perfect)
Once done with the salt/plate process I place my steak (s) on a rack over a cookie sheet to air dry. Do NOT cover. You can place them in the fridge*, however you will need to pull them (1 inch thick) back out 1 hour before you grill. Allow steak to "age" for 3 1/2 hours, up to 5 hours. *I do not place my steak (s) in the fridge, I simply place the rack in the oven to age. Our house is cool so if your house is hot, I would place in fridge , pulling steak (s) out one hour before you grill.

How to Dry Age and Wet Age a Great Steak How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging
 However, aging needs to be done at precise temperatures and humidity under controlled circumstances. The average family refrigerator just doesn’t have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef. There is a technique circulating online that is really a recipe for a trip to the hospital. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel, and place on the coldest shelf of your refrigerator. Every day for two weeks, take the steaks out and change the towel. At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. What you need is the experience and knowledge to know when spoilage first starts. There is a definite change in smell and color of the meat so very close inspection is required during the aging process to ensure that it doesn't go bad. The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up.

How to Dry Age and Wet Age a Great Steak

How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging

However, aging needs to be done at precise temperatures and humidity under controlled circumstances. The average family refrigerator just doesn’t have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef. There is a technique circulating online that is really a recipe for a trip to the hospital. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel, and place on the coldest shelf of your refrigerator. Every day for two weeks, take the steaks out and change the towel. At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. What you need is the experience and knowledge to know when spoilage first starts. There is a definite change in smell and color of the meat so very close inspection is required during the aging process to ensure that it doesn't go bad. The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up.

HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:
 Place the vacuum sealed ribeye in the water bath and let sit for 1-3 hours. Bring a cast iron skillet to medium high. Use a bowl to hold aside the extra butter. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minute per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye. Place on a cutting board for 5-8 minutes to rest before serving. Pan Sear
Bring beef to room temperature by setting out for at-least 1 hour. Preheat the oven to 350°F.

HOW TO BUTTER AGE STEAK 🥩

HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:

Place the vacuum sealed ribeye in the water bath and let sit for 1-3 hours. Bring a cast iron skillet to medium high. Use a bowl to hold aside the extra butter. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minute per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye. Place on a cutting board for 5-8 minutes to rest before serving. Pan Sear
Bring beef to room temperature by setting out for at-least 1 hour. Preheat the oven to 350°F.

HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:
 Bring a cast iron skillet to medium high heat. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minutes per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye. Set in the oven until the steak comes to 145°F for medium rare. Place on a cutting board for 5-8 minutes to rest before serving. Nutritional Facts: Serving Size: 1 Calories:

HOW TO BUTTER AGE STEAK 🥩

Bring a cast iron skillet to medium high heat. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minutes per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye. Set in the oven until the steak comes to 145°F for medium rare. Place on a cutting board for 5-8 minutes to rest before serving. Nutritional Facts: Serving Size: 1 Calories:

How to Age Filet Mignon | Our Everyday Life How to Age Filet Mignon
How to Age Filet Mignon Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak. Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator.

How to Age Filet Mignon | Our Everyday Life

How to Age Filet Mignon
How to Age Filet Mignon

Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak. Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator.

HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:
 Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer. Set in the refridgerator for 60 days. With a sharp butchers knife slice off a piece of butter aged steak. Place in bag and vacuum seal for best keeping. From here there are two ways you can cook the steak. Either Sous vide and then Pan Sear or just Pan Sear. From our tasting, we found the Sous Vide version tasted the best but all the steak hands down was delicious, and stands out way above dry aged and no aged steak. Sous Vide
Bring beef to room temperature by setting out for at-least 1 hour. Fill a large pot 2/3 with water and place in the your sous vide. Bring to 125°F.

HOW TO BUTTER AGE STEAK 🥩

Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer. Set in the refridgerator for 60 days. With a sharp butchers knife slice off a piece of butter aged steak. Place in bag and vacuum seal for best keeping. From here there are two ways you can cook the steak. Either Sous vide and then Pan Sear or just Pan Sear. From our tasting, we found the Sous Vide version tasted the best but all the steak hands down was delicious, and stands out way above dry aged and no aged steak. Sous Vide
Bring beef to room temperature by setting out for at-least 1 hour. Fill a large pot 2/3 with water and place in the your sous vide. Bring to 125°F.

HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:
 After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye. Place on a cutting board for 5-8 minutes to rest before serving. Pan Sear
Bring beef to room temperature by setting out for at-least 1 hour. Preheat the oven to 350°F. Bring a cast iron skillet to medium high heat. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minutes per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye.

HOW TO BUTTER AGE STEAK 🥩

After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye. Place on a cutting board for 5-8 minutes to rest before serving. Pan Sear
Bring beef to room temperature by setting out for at-least 1 hour. Preheat the oven to 350°F. Bring a cast iron skillet to medium high heat. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minutes per side or until blackened. After you flip, in the last remaining minute, add thyme, rosemary, garlic, and the butter. Use a large spoon to ladle the butter over top the ribeye.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 How to Age Steak | eHow
Chow Down
Main Dishes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

How to Age Steak | eHow

How to Age Steak | eHow
Chow Down
Main Dishes
How to Age Steak
By Regina Paul
ABOUT THE AUTHOR
Regina Paul
Regina Paul has been a full-time freelance writer and author for three years. She has published over 500 articles online and 10 books. Her articles are published at Associated Content, e-How.com, and The Fun Times Guide. Her books are published with Amira Press, Eternal Press, and Leap of Faith Publishing. eHow may earn compensation through affiliate links in this story. Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days.

HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:
 Either Sous vide and then Pan Sear or just Pan Sear. From our tasting, we found the Sous Vide version tasted the best but all the steak hands down was delicious, and stands out way above dry aged and no aged steak. Sous Vide
Bring beef to room temperature by setting out for at-least 1 hour. Fill a large pot 2/3 with water and place in the your sous vide. Bring to 125°F. Place the vacuum sealed ribeye in the water bath and let sit for 1-3 hours. Bring a cast iron skillet to medium high. Use a bowl to hold aside the extra butter. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minute per side or until blackened.

HOW TO BUTTER AGE STEAK 🥩

Either Sous vide and then Pan Sear or just Pan Sear. From our tasting, we found the Sous Vide version tasted the best but all the steak hands down was delicious, and stands out way above dry aged and no aged steak. Sous Vide
Bring beef to room temperature by setting out for at-least 1 hour. Fill a large pot 2/3 with water and place in the your sous vide. Bring to 125°F. Place the vacuum sealed ribeye in the water bath and let sit for 1-3 hours. Bring a cast iron skillet to medium high. Use a bowl to hold aside the extra butter. Place steak on a cutting board and season with salt and pepper. Pan sear 2 minute per side or until blackened.

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Things You'll Need
Rectangular pan that is only two inches or so deep
Wire rack
Several large immaculate white cotton dish towels
Refrigerator thermometer
Beef being dry aged commercially. There are two kinds of aging when it comes to beef: wet aging and dry aging. Wet aging is when the beef is put into a vacuum sealed plastic bag and allowed to age in its own juices. Wet aging takes less time than dry aging, generally around seven days. Wet aging is the type of aging that most butchers do now. Dry aging is different though, and is actually when you want the beef to dry out. It takes anywhere from seven to twenty-one days to dry age beef. The reason people like dry aged beef is that the process allows the moisture in the muscle to evaporate, and this gives the meat a beefier flavor. Also, the beef is naturally tenderized because of the fact that the enzymes in the beef are breaking down.

How to Age Steak | eHow

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles
 The higher the fat ratio, the richer and juicier the meat feels in the mouth, proving once again that the juiciness sensation is caused by much more than the water content of the meat. Fat plays a significant role in juiciness. Just before cooking dry aged beef, the outside crust is trimmed off, and the meat is sliced into steaks, so another 10 to 15% of the weight is lost. Can you see now why aged steaks are so expensive? The selling price is an additional $1 per aging day on top of the normal price. And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days.

How to Dry Age Steak At Home

The higher the fat ratio, the richer and juicier the meat feels in the mouth, proving once again that the juiciness sensation is caused by much more than the water content of the meat. Fat plays a significant role in juiciness. Just before cooking dry aged beef, the outside crust is trimmed off, and the meat is sliced into steaks, so another 10 to 15% of the weight is lost. Can you see now why aged steaks are so expensive? The selling price is an additional $1 per aging day on top of the normal price. And that’s why it pays to age beef yourself at home. You pay only for the steak, not the aging (despite some loss in the total weight). Don’t bother aging single steaks
Alton Brown of Good Eats on the FoodNetwork likes the idea of aging single steaks and instructs us to “Wrap the steak in a single layer of paper towels and put on a cooling rack set inside a half sheet pan. Refrigerate 24 hours. Discard the paper towels, rewrap and return to the refrigerator, on the rack, for 3 days.

HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:
 https://amzn.to/2OX9z46
Sous Vide: https://amzn.to/2qioaMV
Cast Iron Skillet: https://amzn.to/32vQ4n4
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0
Instructions: Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer. Set in the refridgerator for 60 days. With a sharp butchers knife slice off a piece of butter aged steak. Place in bag and vacuum seal for best keeping. From here there are two ways you can cook the steak.

HOW TO BUTTER AGE STEAK 🥩

https://amzn.to/2OX9z46
Sous Vide: https://amzn.to/2qioaMV
Cast Iron Skillet: https://amzn.to/32vQ4n4
HJF Cutting Board: http://bit.ly/2Eyhr3R
HJF Apron: http://bit.ly/2Ez9Cz0
Instructions: Place Beef Rib in a deep pan, wearing gloves coat the entire rib with butter, encasing the rib by pressing the butter forming a butter layer. Set in the refridgerator for 60 days. With a sharp butchers knife slice off a piece of butter aged steak. Place in bag and vacuum seal for best keeping. From here there are two ways you can cook the steak.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space. Wet-aged steaks, on the other hand, are sealed n vacuum-packed Cryovac bags. So why do so many folks swear by dry-aging? The answer has to do with retaining moisture. Ironically, the wet-aging process leaves the meat dryer, at least according to Dean Poll, the owner of Gallaghers Steakhouse, the iconic New York City eatery where Broadway stars and alleged mafia bosses have been dining since 1927. “There are those who take Cryovac meat and let it sit in the bag.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist

Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?

Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space. Wet-aged steaks, on the other hand, are sealed n vacuum-packed Cryovac bags. So why do so many folks swear by dry-aging? The answer has to do with retaining moisture. Ironically, the wet-aging process leaves the meat dryer, at least according to Dean Poll, the owner of Gallaghers Steakhouse, the iconic New York City eatery where Broadway stars and alleged mafia bosses have been dining since 1927. “There are those who take Cryovac meat and let it sit in the bag.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 Essentially, nobody wants a steak that tastes like, well, the fridge. As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you aren’t careful or using a separate, temperature-regulated fridge. To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood. “First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but it’s not a necessity for the at-home dry-ager,” he explained. “ Let it stay put for about 3-4 weeks and trim off any mold that forms.” Though it’s entirely possible to age a steak at home, think long and hard before you jump into steak-aging as a hobby. Instead of investing in a fridge specifically for aged meats or building a customized Himalayan salt closet next to your pantry, you could always splurge on an aged steak at a trusted craft butcher in your area. What’s the best way to cook aged m

Essentially, nobody wants a steak that tastes like, well, the fridge. As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you aren’t careful or using a separate, temperature-regulated fridge. To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood. “First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but it’s not a necessity for the at-home dry-ager,” he explained. “ Let it stay put for about 3-4 weeks and trim off any mold that forms.” Though it’s entirely possible to age a steak at home, think long and hard before you jump into steak-aging as a hobby. Instead of investing in a fridge specifically for aged meats or building a customized Himalayan salt closet next to your pantry, you could always splurge on an aged steak at a trusted craft butcher in your area. What’s the best way to cook aged m

How to Age Steak | eHow How to Age Steak
How to Age Steak
Things You'll Need
Step 1
Step 2
Step 3
Step 4
Step 5
Step 6
Step 7
Tip
Warning
resources
 Use only USDA Prime or USDA Choice that is yield grade 1 or 2 only cuts of meat when dry aging beef. The reason for this is that these have a thick layer of fat that will prevent your beef from spoiling while you dry age it. Warning
If you see anything on your beef that looks like it could harm you if you ate it at any time, be sure and cut it off right away, so there is little to any chance that you accidentally give yourself food poisoning. One thing to bear in mind before you decide to dry age beef at home is that The National Cattleman's Beef Association does not endorse dry aging beef at home because of concerns about beef spoiling and people getting food poisoning. Only get into your refrigerator when you really need to. Don't be constantly opening it to check on your beef as this could disrupt the even temperature necessary to dry age your beef, and could make the beef spoil before the process is complete. Advertisement
resources
How to Age Steak
How to Dry Age Steak

How to Age Steak | eHow

Use only USDA Prime or USDA Choice that is yield grade 1 or 2 only cuts of meat when dry aging beef. The reason for this is that these have a thick layer of fat that will prevent your beef from spoiling while you dry age it. Warning
If you see anything on your beef that looks like it could harm you if you ate it at any time, be sure and cut it off right away, so there is little to any chance that you accidentally give yourself food poisoning. One thing to bear in mind before you decide to dry age beef at home is that The National Cattleman's Beef Association does not endorse dry aging beef at home because of concerns about beef spoiling and people getting food poisoning. Only get into your refrigerator when you really need to. Don't be constantly opening it to check on your beef as this could disrupt the even temperature necessary to dry age your beef, and could make the beef spoil before the process is complete. Advertisement
resources
How to Age Steak
How to Dry Age Steak

How to Cook Dry Aged Steak | Our Everyday Life How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Remove the skillet with an oven mitt to a stove burner set to high heat.
Rub your dry aged steak with olive oil, salt and pepper.
Place the steak into the pan and leave in the pan for 1 minute.
 How to Cook Dry Aged Steak | Our Everyday Life
How to Cook Dry Aged Steak
cutting the steak image by robert lerich from Fotolia.com
Dry aging requires the long storage of meat in a cold environment. This aging evaporates excess moisture from the meat, concentrating and maximizing the flavor and making the texture more tender. Dry aged steaks should be cooked to medium to let the fullest flavor of the meat through. Overcooking these steaks negates the long aging process the meat went through. oven image by Evgeny Rodionov from Fotolia.com
Preheat the oven to 400 degrees Fahrenheit. griddle with a glass cover image by terex from Fotolia.com
Place the skillet in the oven for 10 minutes to warm the metal. gas stove image by Christopher Walker from Fotolia.com
Remove the skillet with an oven mitt to a stove burner set to high heat. Bottle of Olive Oil on Table image by kellykramer from Fotolia.com
Rub your dry aged steak with olive oil, salt and pepper. Place the steak into the pan and leave in the pan for 1 minute. black plastic spatula image by Jim Mills from Fotolia.com
Flip the steak and sear in the pan on high heat for 1 minute.

How to Cook Dry Aged Steak | Our Everyday Life

How to Cook Dry Aged Steak
How to Cook Dry Aged Steak
Remove the skillet with an oven mitt to a stove burner set to high heat.
Rub your dry aged steak with olive oil, salt and pepper.
Place the steak into the pan and leave in the pan for 1 minute.

How to Cook Dry Aged Steak | Our Everyday Life
How to Cook Dry Aged Steak
cutting the steak image by robert lerich from Fotolia.com
Dry aging requires the long storage of meat in a cold environment. This aging evaporates excess moisture from the meat, concentrating and maximizing the flavor and making the texture more tender. Dry aged steaks should be cooked to medium to let the fullest flavor of the meat through. Overcooking these steaks negates the long aging process the meat went through. oven image by Evgeny Rodionov from Fotolia.com
Preheat the oven to 400 degrees Fahrenheit. griddle with a glass cover image by terex from Fotolia.com
Place the skillet in the oven for 10 minutes to warm the metal. gas stove image by Christopher Walker from Fotolia.com
Remove the skillet with an oven mitt to a stove burner set to high heat. Bottle of Olive Oil on Table image by kellykramer from Fotolia.com
Rub your dry aged steak with olive oil, salt and pepper. Place the steak into the pan and leave in the pan for 1 minute. black plastic spatula image by Jim Mills from Fotolia.com
Flip the steak and sear in the pan on high heat for 1 minute.

How to Dry Age Steaks at Home How to Dry Age Steaks at Home
How to Dry Age Steaks at Home
RELATED: The Secret to Making the Perfect Steak Indoors
RELATED: The Secret to Perfect Bone-In Ribeye Steak
 Time: Meat can be aged anywhere from 10 days to 60 days, with the average minimum around 21 days. “ I have had pieces that are over 100 days, but those are usually sold by the inch and are very close to eating blue cheese,” Molinari says. Meat: Layers of fat and intact bone are essential to help “protect” the meat during the aging process, so opt for uncut rib sections. According to McGee, storing meat in 34 to 38 degrees Fahrenheit limits the growth of microbes. Tools: “ If you were to age at home, you would need a separate fridge, because once you age meat in a fridge, there will be mold present from that point on,” Molinari says. “ Also, your entire fridge will smell of dry age because the odor winds up in the condenser and filters.” Other essential equipment:

How to Dry Age Steaks at Home

How to Dry Age Steaks at Home
How to Dry Age Steaks at Home
RELATED: The Secret to Making the Perfect Steak Indoors
RELATED: The Secret to Perfect Bone-In Ribeye Steak

Time: Meat can be aged anywhere from 10 days to 60 days, with the average minimum around 21 days. “ I have had pieces that are over 100 days, but those are usually sold by the inch and are very close to eating blue cheese,” Molinari says. Meat: Layers of fat and intact bone are essential to help “protect” the meat during the aging process, so opt for uncut rib sections. According to McGee, storing meat in 34 to 38 degrees Fahrenheit limits the growth of microbes. Tools: “ If you were to age at home, you would need a separate fridge, because once you age meat in a fridge, there will be mold present from that point on,” Molinari says. “ Also, your entire fridge will smell of dry age because the odor winds up in the condenser and filters.” Other essential equipment:

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles
 Change the paper towels again if they become damp and stick to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.” I have tried it and, although I usually agree with AB, it was a heckuva lotta work for very little improvement, and I’m not sure there was any improvement. How to age beef at home the old fashioned way
Ready to age some beef? First, select high quality meat, at least USDA choice or USDA prime, preferably tightly wrapped in a vacuum pack cryovac bag. Fresh meat is best, but if you have frozen, Chef Gresh says it is important that you defrost the meat slowly in the fridge, not under running water, to help preserve its integrity. Next, get the right cuts. You want to start with a prime rib roast that weighs 20 pounds. Or a strip loin.

How to Dry Age Steak At Home

Change the paper towels again if they become damp and stick to the steak. An hour before cooking, remove the steak from the refrigerator and remove the paper towels. Thirty minutes before cooking, sprinkle the steak on both sides with the kosher salt.” I have tried it and, although I usually agree with AB, it was a heckuva lotta work for very little improvement, and I’m not sure there was any improvement. How to age beef at home the old fashioned way
Ready to age some beef? First, select high quality meat, at least USDA choice or USDA prime, preferably tightly wrapped in a vacuum pack cryovac bag. Fresh meat is best, but if you have frozen, Chef Gresh says it is important that you defrost the meat slowly in the fridge, not under running water, to help preserve its integrity. Next, get the right cuts. You want to start with a prime rib roast that weighs 20 pounds. Or a strip loin.

How to Dry Age and Wet Age a Great Steak How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging
 Butchers can set this packed meat aside in their refrigerators and allow them to age. Since the meat is packed in its own juices the enzymes will break down the connective tissues and make it more tender. However, because there will be no fluid loss, the concentration of flavor that you get from dry aging won’t happen. You may be tempted to age beef at home. You could take a vacuum-packed primal cut (from which market cuts are taken) from the butcher and put it in the refrigerator for two weeks in hopes of producing a really tender piece of meat. However, aging needs to be done at precise temperatures and humidity under controlled circumstances. The average family refrigerator just doesn’t have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef. There is a technique circulating online that is really a recipe for a trip to the hospital. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel, and place on the coldest shelf of your refrigerator.

Butchers can set this packed meat aside in their refrigerators and allow them to age. Since the meat is packed in its own juices the enzymes will break down the connective tissues and make it more tender. However, because there will be no fluid loss, the concentration of flavor that you get from dry aging won’t happen. You may be tempted to age beef at home. You could take a vacuum-packed primal cut (from which market cuts are taken) from the butcher and put it in the refrigerator for two weeks in hopes of producing a really tender piece of meat. However, aging needs to be done at precise temperatures and humidity under controlled circumstances. The average family refrigerator just doesn’t have what it takes to properly age beef. It is very easy to get a good colony of bacteria going in that meat during the couple of weeks it takes to age a piece of beef. There is a technique circulating online that is really a recipe for a trip to the hospital. Take your prime or choice steaks, unwrap them, rinse with cold water, wrap in a clean kitchen towel, and place on the coldest shelf of your refrigerator.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak. *In my experience, this can happen when the cheesecloth or paper towel holds moisture against the meat and you don't have enough ventilation. The meat is so dried out as to be completely inedible. After trimming away the desiccated and slightly moldy bits (perfectly normal for dry-aged meat), I was left with a sliver of meat about a half centimeter thick. It was impossible to cook to anything lower than well-done, making my effective yield a big fat zero. The simple truth is that in order to dry-age, you need larger cuts of meat, and you need to age them in open air.

How to Dry Age Beef

How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:

Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak. *In my experience, this can happen when the cheesecloth or paper towel holds moisture against the meat and you don't have enough ventilation. The meat is so dried out as to be completely inedible. After trimming away the desiccated and slightly moldy bits (perfectly normal for dry-aged meat), I was left with a sliver of meat about a half centimeter thick. It was impossible to cook to anything lower than well-done, making my effective yield a big fat zero. The simple truth is that in order to dry-age, you need larger cuts of meat, and you need to age them in open air.

How to Age Filet Mignon | Our Everyday Life How to Age Filet Mignon
How to Age Filet Mignon Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator. Avoid placing them near any foods with aromas that may be soaked up by the precious filets. Place a box of baking soda next to your steak to help fend off any odors that may be lingering in your fridge, despite your best efforts. Leave the steaks in the fridge for eight to 12 hours, but no longer than three days or you risk spoilage. Age a filet mignon, which is a smaller cut of steak, for only a day or two. The aged steak is ready when it looks brown and crusty.

Carefully wrap the filets so that you cover the steak entirely; don't leave any part of the steak exposed or peeking through the cheesecloth. Once you've wrapped your steaks in the layers of cheesecloth, place them on a wire rack. Space them out so that the steaks aren't touching. Place the wire rack in the back of a clean refrigerator. Avoid placing them near any foods with aromas that may be soaked up by the precious filets. Place a box of baking soda next to your steak to help fend off any odors that may be lingering in your fridge, despite your best efforts. Leave the steaks in the fridge for eight to 12 hours, but no longer than three days or you risk spoilage. Age a filet mignon, which is a smaller cut of steak, for only a day or two. The aged steak is ready when it looks brown and crusty.

Complete guide to dry aging beef at home - Smoked BBQ Source Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!
 You can age meat two ways. You can dry age it by letting air circulating around it, creating a crusty exterior that will need to be trimmed off before you cook it. We’ll go through the step by step process later on in this guide, but this video does a great job showing the process for dry aging beef. Alternatively, you can wet age beef by leaving it wrapped in its packaging. Don’t worry, we’ll discuss the pros and cons of each approach in detail later. How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well.

Complete guide to dry aging beef at home - Smoked BBQ Source

Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!

You can age meat two ways. You can dry age it by letting air circulating around it, creating a crusty exterior that will need to be trimmed off before you cook it. We’ll go through the step by step process later on in this guide, but this video does a great job showing the process for dry aging beef. Alternatively, you can wet age beef by leaving it wrapped in its packaging. Don’t worry, we’ll discuss the pros and cons of each approach in detail later. How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well.

How to dry age steak at home: a complete guide – Jess Pryles How to dry age steak at home – a complete guide
How to dry age steak at home – a complete guide
Can you do it? Yes. Is it simple? Yes, and no. Is it something you can do easily without a dedicated setup? Hell no.
How To Dry Age Steak At Home:
What Is Dry Aging?
What Kind Of Steak Can You Dry Age at Home?
How Long Should You Age Meat For?
The Dry Aging Set Up:
Get Your Dry Aging Fridge Knocked Up
Mold Is Good…Depending On The Color.
Proper Preparation & Cooking Of Dry Aged Meat:
AND SO TO SUMMARIZE…
The Do’s and Don’ts of Dry Aging At Home:
This post contains affiliate links, and all meats for my fridge were provided by Certified Angus Beef ®.
By Jess Pryles
 Technically speaking you CAN age individually cut steaks, but it’s a colossal waste, and you’re foolish for undertaking it. Your meat will shrink vastly in size as it loses water through the aging process. When you combine the amount of rind trimming that needs to occur along with the smaller size, you’ll be left with barely a sliver of a steak. What you SHOULD be dry aging are subprimals – or larger whole muscles. For example, a strip loin shell (bone in), or a 107/109 rib (basically a giant slab of bone in ribeye). It doesn’t matter whether it is grain or grass fed – that’s just a case of personal preference. You want to look for meat that is on the bone, not because it tastes better, but because you can cut the bone away during trimming and not lose any meat. If you keep reading, I’ll explain why you cut the bone away, rather than cook the meat on the bone. The quality of the meat also matters. You need to use meat with a minimum degree of marbling, Choice grade or higher, and steer clear from overly-lean cuts (like the Round).

How to dry age steak at home: a complete guide – Jess Pryles

How to dry age steak at home – a complete guide
How to dry age steak at home – a complete guide
Can you do it? Yes. Is it simple? Yes, and no. Is it something you can do easily without a dedicated setup? Hell no.
How To Dry Age Steak At Home:
What Is Dry Aging?
What Kind Of Steak Can You Dry Age at Home?
How Long Should You Age Meat For?
The Dry Aging Set Up:
Get Your Dry Aging Fridge Knocked Up
Mold Is Good…Depending On The Color.
Proper Preparation & Cooking Of Dry Aged Meat:
AND SO TO SUMMARIZE…
The Do’s and Don’ts of Dry Aging At Home:
This post contains affiliate links, and all meats for my fridge were provided by Certified Angus Beef ®.
By Jess Pryles

Technically speaking you CAN age individually cut steaks, but it’s a colossal waste, and you’re foolish for undertaking it. Your meat will shrink vastly in size as it loses water through the aging process. When you combine the amount of rind trimming that needs to occur along with the smaller size, you’ll be left with barely a sliver of a steak. What you SHOULD be dry aging are subprimals – or larger whole muscles. For example, a strip loin shell (bone in), or a 107/109 rib (basically a giant slab of bone in ribeye). It doesn’t matter whether it is grain or grass fed – that’s just a case of personal preference. You want to look for meat that is on the bone, not because it tastes better, but because you can cut the bone away during trimming and not lose any meat. If you keep reading, I’ll explain why you cut the bone away, rather than cook the meat on the bone. The quality of the meat also matters. You need to use meat with a minimum degree of marbling, Choice grade or higher, and steer clear from overly-lean cuts (like the Round).

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 That being said, should one dry age a steak at home? “One can, but it is advisable to have a refrigerator that is dedicated to only dry-aging beef,” said Beau Carr, executive chef of Portland, Oregon's Ringside Steakhouse, which has been selling dry-aged steaks since 1944. “ There’s a few reasons: to dry age a sub-primal cut takes space, and it is best to not be continually opening and closing the refrigerator as one would if they put the beef in with all their other food. Also the aromas put off by the dry-aging beef may influence the flavor of the other foods, or vice-versa.” Essentially, nobody wants a steak that tastes like, well, the fridge. As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you aren’t careful or using a separate, temperature-regulated fridge. To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood. “First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but it’s not a necessity for the at-home dry-ager,” he explained. “

That being said, should one dry age a steak at home? “One can, but it is advisable to have a refrigerator that is dedicated to only dry-aging beef,” said Beau Carr, executive chef of Portland, Oregon's Ringside Steakhouse, which has been selling dry-aged steaks since 1944. “ There’s a few reasons: to dry age a sub-primal cut takes space, and it is best to not be continually opening and closing the refrigerator as one would if they put the beef in with all their other food. Also the aromas put off by the dry-aging beef may influence the flavor of the other foods, or vice-versa.” Essentially, nobody wants a steak that tastes like, well, the fridge. As the steak ages, it also loses a lot of blood, which you may risk getting all over your other groceries if you aren’t careful or using a separate, temperature-regulated fridge. To combat this, Pollaci suggests keeping your aging steak on a rack with a pan below to catch all the drippings, including blood. “First rinse your meat, dry it, and then wrap it in cheesecloth. Fans and salt bricks are great but it’s not a necessity for the at-home dry-ager,” he explained. “

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right. Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak.

How to Dry Age Beef

The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right. Nope, unfortunately, you can't age individual steaks. ( See here for more details as to why not .) You can wrap them in cheesecloth or paper towels, set them on a rack, and leave them in the fridge for about a week, but during that time, no detectable level of texture or flavor changes will take place. Try to age them even longer, and (assuming they don't start rotting)*, here's what you get: Forty-five-day individually dry-aged rib steak.

How to Age Filet Mignon | Our Everyday Life How to Age Filet Mignon
How to Age Filet Mignon How to Age Filet Mignon | Our Everyday Life
How to Age Filet Mignon
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AndyVernum1/iStock/GettyImages
It's hard to get a more flavorful piece of beef than filet mignon. However, you can kick up the flavor even more by dry-aging filet mignon at home. By purchasing regular filet mignon at the store and dry-aging it at home, you'll save money and still enjoy the concentrated flavor of dry-aged beef. Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak.

How to Age Filet Mignon | Our Everyday Life
How to Age Filet Mignon
More Articles
How to Freeze Steaks
How Long Can Steak Stay Good While Frozen? How to Smoke Tuna
Can I Cut Freezer-Burn Off a Tuna Steak and Cook the Rest? How to Pan Cook a Sirloin to Medium-Well
AndyVernum1/iStock/GettyImages
It's hard to get a more flavorful piece of beef than filet mignon. However, you can kick up the flavor even more by dry-aging filet mignon at home. By purchasing regular filet mignon at the store and dry-aging it at home, you'll save money and still enjoy the concentrated flavor of dry-aged beef. Once you get the dry-aging process down, you'll never want to prepare your steaks any other way. The only catch is that it takes a few days of preparation, and you don't want to age your steak more than three days, or it will spoil. Cut strips of cheesecloth about 4 inches wide, depending on the size of your steaks. Cut the strips wide enough so that the width perfectly covers the steaks. Wrap the cheesecloth around each filet so that you have about four layers of cheesecloth on each side of the steak.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 Why even dry-age a steak to begin with? To put it simply: dry aging makes a flavor bomb out of your meat. It’s the same reason we consume aged Cheddar and dive into wheels of moldy blue cheese with reckless abandon; aged food, when done properly, tastes fantastic. Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space.

Why even dry-age a steak to begin with? To put it simply: dry aging makes a flavor bomb out of your meat. It’s the same reason we consume aged Cheddar and dive into wheels of moldy blue cheese with reckless abandon; aged food, when done properly, tastes fantastic. Flavors develop in a spectacularly nutty, funky way that differs greatly from fresh meat. Over time, the flavors continue to concentrate as moisture evaporates from the cut. “Steaks are aged to break down the muscle tissue, which then creates a tender meat,” shared Jack Kawa, the second-generation owner of Omaha, Nebraska's Johnny’s Cafe, which has been selling steaks next to the Stockyards since 1922. There are two ways to age a steak. Dry-aging involves leaving the meat to age, usually loosely-wrapped in cheesecloth, in a temperature- and humidity-controlled space.

How to Age Filet Mignon | Our Everyday Life How to Age Filet Mignon
How to Age Filet Mignon Avoid placing them near any foods with aromas that may be soaked up by the precious filets. Place a box of baking soda next to your steak to help fend off any odors that may be lingering in your fridge, despite your best efforts. Leave the steaks in the fridge for eight to 12 hours, but no longer than three days or you risk spoilage. Age a filet mignon, which is a smaller cut of steak, for only a day or two. The aged steak is ready when it looks brown and crusty. Discard the steak if you notice an unappetizing odor. 00:00
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Avoid placing them near any foods with aromas that may be soaked up by the precious filets. Place a box of baking soda next to your steak to help fend off any odors that may be lingering in your fridge, despite your best efforts. Leave the steaks in the fridge for eight to 12 hours, but no longer than three days or you risk spoilage. Age a filet mignon, which is a smaller cut of steak, for only a day or two. The aged steak is ready when it looks brown and crusty. Discard the steak if you notice an unappetizing odor. 00:00
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Email
Embed
Speed Normal
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 If you would rather download the FREE PDF Dry-Aging article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clickinghere. It's been decades since butchers first discovered that beef carcasses, left hanging for several days, ended up more tender and palatable as natural enzymes in the meat broke down proteins and connective tissue. Today the "wet" process is primarily used for aging steaks. Wet aging is done by allowing the beef to age in a vacuum packed bag. Dry aging was big in the 50's and 60's, then the market moved to the less-costly boxed beef and vacuum packaging. 99% of Supermarkets today sell boxed beef. In the 80's, dry aging enjoyed a resurgence. Dry-aged steak is aged in the open air at controlled temperature between 34 F and 38 F with an ambient humidity level adjusted between 50% and 75%.

If you would rather download the FREE PDF Dry-Aging article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clickinghere. It's been decades since butchers first discovered that beef carcasses, left hanging for several days, ended up more tender and palatable as natural enzymes in the meat broke down proteins and connective tissue. Today the "wet" process is primarily used for aging steaks. Wet aging is done by allowing the beef to age in a vacuum packed bag. Dry aging was big in the 50's and 60's, then the market moved to the less-costly boxed beef and vacuum packaging. 99% of Supermarkets today sell boxed beef. In the 80's, dry aging enjoyed a resurgence. Dry-aged steak is aged in the open air at controlled temperature between 34 F and 38 F with an ambient humidity level adjusted between 50% and 75%.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
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Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 The frozen beef will maintain the benefits of aging. It is not advisable to age beef in a home refrigerator, as the temperature varies too much. It is also not possible to age beef that has been previously frozen. Dry vs. wet aging! There are two ways of aging beef: wet and dry aged. Wet aged occurs when the beef is kept in a vacuum-sealed bag and not exposed to the air. During this process the beef sets in its own juices and doesn't loose much moisture causing the beef to be less juicy and have a wet taste. Dry aged beef is placed in an aging cooler with a controlled temperature between 35-38° and humidity of 50-60%. This enables the natural enzymes of the beef to break down the muscle fibers thus tenderizing the meat.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.

The frozen beef will maintain the benefits of aging. It is not advisable to age beef in a home refrigerator, as the temperature varies too much. It is also not possible to age beef that has been previously frozen. Dry vs. wet aging! There are two ways of aging beef: wet and dry aged. Wet aged occurs when the beef is kept in a vacuum-sealed bag and not exposed to the air. During this process the beef sets in its own juices and doesn't loose much moisture causing the beef to be less juicy and have a wet taste. Dry aged beef is placed in an aging cooler with a controlled temperature between 35-38° and humidity of 50-60%. This enables the natural enzymes of the beef to break down the muscle fibers thus tenderizing the meat.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Aging beef is a procedure used to naturally tenderize beef. The process includes storing vacuum packed beef for 5-28 days at a constant temperature of 0-4 degrees centigrade. This allows the natural enzymes in the muscle to slowly break down the fibers. The taste of aged beef also improves. Once beef has been properly aged, it can be either cooked or frozen. The frozen beef will maintain the benefits of aging. It is not advisable to age beef in a home refrigerator, as the temperature varies too much. It is also not possible to age beef that has been previously frozen. Dry vs. wet aging! There are two ways of aging beef:

Aging beef is a procedure used to naturally tenderize beef. The process includes storing vacuum packed beef for 5-28 days at a constant temperature of 0-4 degrees centigrade. This allows the natural enzymes in the muscle to slowly break down the fibers. The taste of aged beef also improves. Once beef has been properly aged, it can be either cooked or frozen. The frozen beef will maintain the benefits of aging. It is not advisable to age beef in a home refrigerator, as the temperature varies too much. It is also not possible to age beef that has been previously frozen. Dry vs. wet aging! There are two ways of aging beef:

How to Dry Age and Wet Age a Great Steak How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging
 How to Dry Age and Wet Age a Great Steak
Food History
BBQ Basics
BBQ Tips & Techniques
Learning How to Cook
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Written by
Derrick Riches
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Derrick Riches is a grilling and barbecue expert. He has written two cookbooks. Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 09/28/19
Eric Futran - Chefshots/Photolibrary/Getty Images
Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. The Spruce Eats / Melissa Ling. Dry Aging
The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process.

How to Dry Age and Wet Age a Great Steak
Food History
BBQ Basics
BBQ Tips & Techniques
Learning How to Cook
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Written by
Derrick Riches
Instagram
Facebook
Twitter
LinkedIn
Website
Derrick Riches is a grilling and barbecue expert. He has written two cookbooks. Learn about The Spruce Eats' Editorial Process
Derrick Riches
Updated 09/28/19
Eric Futran - Chefshots/Photolibrary/Getty Images
Once upon a time, you could go to your corner butcher and buy an aged USDA prime cut of beef. If you have had a good, aged steak, you know it is more tender and flavorful than what you typically buy in the store. The reason for this is that aging allows natural enzymes to break down the hard connective tissue in meats and for water to evaporate away, concentrating the flavor. The Spruce Eats / Melissa Ling. Dry Aging
The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process.

Is It Possible To Dry Age Beef At Home? Here are complete directions for attempting to dry age beef at home. Follow the instructions EXACTLY!
Dry aged beef is not really difficult to find in high quality butcher stores and top-line steakhouses. But it is almost IMPOSSIBLE to find at Supermarket Meat Departments - even the most expensive Supermarket! Because almost ALL large Supermarkets purchase their meat form one of the large national meat producers.
Most national meat producers (and well-known mail-order houses) vacuum pack meat in plastic, then refrigerate it for several days or even weeks. This Cryovac-wrapping is called "wet aging" which produces a tender, soft steak, with little shrinkage - but the flavor is mild - not to say bland.
A dry aged steak is firm, yet tender at the same time, with a nutty, robust, richly beefy flavor - but is very expensive because the dry aging process causes a dramatic loss of weight (as much as 15-20%) due to shrinkage and trimming.
A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.
Be sure to follow each step carefully, for safety's sake.
We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!
 These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process. 2. Buy a whole rib-eye or loin strip. [ You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels. 3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot. 4. Change the towels each day, replacing the moisture-soiled towels with fresh.

Is It Possible To Dry Age Beef At Home? Here are complete directions for attempting to dry age beef at home. Follow the instructions EXACTLY!

Dry aged beef is not really difficult to find in high quality butcher stores and top-line steakhouses. But it is almost IMPOSSIBLE to find at Supermarket Meat Departments - even the most expensive Supermarket! Because almost ALL large Supermarkets purchase their meat form one of the large national meat producers.
Most national meat producers (and well-known mail-order houses) vacuum pack meat in plastic, then refrigerate it for several days or even weeks. This Cryovac-wrapping is called "wet aging" which produces a tender, soft steak, with little shrinkage - but the flavor is mild - not to say bland.
A dry aged steak is firm, yet tender at the same time, with a nutty, robust, richly beefy flavor - but is very expensive because the dry aging process causes a dramatic loss of weight (as much as 15-20%) due to shrinkage and trimming.
A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.
Be sure to follow each step carefully, for safety's sake.
We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!

These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process. 2. Buy a whole rib-eye or loin strip. [ You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels. 3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot. 4. Change the towels each day, replacing the moisture-soiled towels with fresh.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 The optimal humidity for dry-aged meat is in the 65-85% range. Be cautious with a high range of because it may lead to excessive bacteria growth. If you live in a humid area (humidity >80%), put a salt block or a tray of rock salt in the bottom of your dry-aging fridge to decrease the humidity. If the humidity is too low, the worst thing that can happen is that the aged steak dries out a bit more, which doesn’t significantly damage your tender steak. 3. Leave it alone
Another debated topic is how long you should dry-age steak at home. This partially comes down to personal preference. For the enzymes to properly start breaking down the aged meat, the minimum dry-aging time is 14 days. However, it takes about 21 days for the meat to begin to develop the complex flavors you’re after. Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers

The optimal humidity for dry-aged meat is in the 65-85% range. Be cautious with a high range of because it may lead to excessive bacteria growth. If you live in a humid area (humidity >80%), put a salt block or a tray of rock salt in the bottom of your dry-aging fridge to decrease the humidity. If the humidity is too low, the worst thing that can happen is that the aged steak dries out a bit more, which doesn’t significantly damage your tender steak. 3. Leave it alone
Another debated topic is how long you should dry-age steak at home. This partially comes down to personal preference. For the enzymes to properly start breaking down the aged meat, the minimum dry-aging time is 14 days. However, it takes about 21 days for the meat to begin to develop the complex flavors you’re after. Most experts agree that the optimal time frame is somewhat around 28-30 days of dry-aging.

Complete guide to dry aging beef at home - Smoked BBQ Source Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!
 How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well. How Long Should Beef Be Aged? There is no exact age you should aim for. When it comes to aging beef, the choice is 100% yours. However, the longer you age your beef will determine the outcome of your final cooked steak in terms of changes to tenderness and taste. You will need to age your beef at least 14 days before you see any real changes.

How Does Dry-Aging Work? When you age beef, enzymes that are present in the meat will start to break down the tough muscle fibers that are present in the steak over time. In addition, if you are dry aging your steak the flavor will improve over time thanks to enzymatic and bacterial actions, as well as oxidization of the fat on the steak. As time goes on your steak will develop a deeper, beefier taste. Eventually, the steak will begin to take on a pungent, cheese-like aroma as well. How Long Should Beef Be Aged? There is no exact age you should aim for. When it comes to aging beef, the choice is 100% yours. However, the longer you age your beef will determine the outcome of your final cooked steak in terms of changes to tenderness and taste. You will need to age your beef at least 14 days before you see any real changes.

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
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Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
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The SteakAger
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 Some describe the taste as earthy, nutty, gamey, leathery, mushroomy, and cheesy. Some say it can even develop notes of prosciutto. Some people are addicted to it. Some just plain don’t like it. Before you decide to try dry aging at home, go to a restaurant and try several “ages” of beef. In the picture below, we see bone-in rib primals in the dry aging locker of David Burke’s Primehouse in Chicago (closed in 2017). From left to right, they range from 7 days to 20 days, 30 days, and 60 days. Aging works especially well on beef and bison, less well on other meats. It is not a good idea for pork, since pork fat goes rancid rapidly. It is rare to find dry aged beef in grocery stores because most of them buy their meat in vacuum packed plastic bags.

How to Dry Age Steak At Home

Some describe the taste as earthy, nutty, gamey, leathery, mushroomy, and cheesy. Some say it can even develop notes of prosciutto. Some people are addicted to it. Some just plain don’t like it. Before you decide to try dry aging at home, go to a restaurant and try several “ages” of beef. In the picture below, we see bone-in rib primals in the dry aging locker of David Burke’s Primehouse in Chicago (closed in 2017). From left to right, they range from 7 days to 20 days, 30 days, and 60 days. Aging works especially well on beef and bison, less well on other meats. It is not a good idea for pork, since pork fat goes rancid rapidly. It is rare to find dry aged beef in grocery stores because most of them buy their meat in vacuum packed plastic bags.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 You DO NOT Age Pork! Ask The Meatman's Own "How To Process Beef" DVD!! Only $24.97 - And Shipped FREE! Over 2 Hours of Learning How To: Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
We have a FREE PDF article on dry aging beef. To view it, just click here. If you would rather download the FREE PDF Dry-Aging article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clicking here. What factors make THE BEST BEEF STEAKS?

You DO NOT Age Pork! Ask The Meatman's Own "How To Process Beef" DVD!! Only $24.97 - And Shipped FREE! Over 2 Hours of Learning How To: Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
We have a FREE PDF article on dry aging beef. To view it, just click here. If you would rather download the FREE PDF Dry-Aging article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clicking here. What factors make THE BEST BEEF STEAKS?

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
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Click Here For Our Special Sale! Almost EVERYTHING You Need To Know About Dry Aged Beef! More Information About Dry Aged Beef! What is the Difference Between Dry Aged and Wet Aged Beef? Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef: Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors. The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.

We Also Accept         PayPal
Customer Reviews
Click Here For Our Special Sale! Almost EVERYTHING You Need To Know About Dry Aged Beef! More Information About Dry Aged Beef! What is the Difference Between Dry Aged and Wet Aged Beef? Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef: Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors. The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.

Otto’s Guide to Dry-Aging Beef at Home - Otto Wilde Grillers
 YouTube
What is dry-aging? The secret to grilling steak to steakhouse perfection is the right temperature. Though, it shouldn’t come as a surprise that the quality of your steak makes a big difference as well. Steakhouses and restaurants use dry-aging to tenderize the delicious beef dishes they serve, and now, many grillers have started bringing steakhouse dishes to their own tables by dry-aging at home. While dry-aged meat might seem like a recent trend, the technique has actually been used for centuries to tenderize meat. By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat.

YouTube
What is dry-aging? The secret to grilling steak to steakhouse perfection is the right temperature. Though, it shouldn’t come as a surprise that the quality of your steak makes a big difference as well. Steakhouses and restaurants use dry-aging to tenderize the delicious beef dishes they serve, and now, many grillers have started bringing steakhouse dishes to their own tables by dry-aging at home. While dry-aged meat might seem like a recent trend, the technique has actually been used for centuries to tenderize meat. By leaving meat in a cold, well-ventilated environment for 14 days or more, you get a more flavorful and tender steak. The idea behind it is that once an animal is slaughtered, rigor mortis sets in, which makes the muscles stiff. However, if you leave the meat to age, the enzymes and benign bacteria will break down the proteins and fats, which will not only relax the cut of meat but also add intensity and richness to the flavor. A dry-aged Ribeye cut
The dry-aged steak hype
Dry-aged steak requires three things: time, space and quality meat.

Is It Possible To Dry Age Beef At Home? Here are complete directions for attempting to dry age beef at home. Follow the instructions EXACTLY!
Dry aged beef is not really difficult to find in high quality butcher stores and top-line steakhouses. But it is almost IMPOSSIBLE to find at Supermarket Meat Departments - even the most expensive Supermarket! Because almost ALL large Supermarkets purchase their meat form one of the large national meat producers.
Most national meat producers (and well-known mail-order houses) vacuum pack meat in plastic, then refrigerate it for several days or even weeks. This Cryovac-wrapping is called "wet aging" which produces a tender, soft steak, with little shrinkage - but the flavor is mild - not to say bland.
A dry aged steak is firm, yet tender at the same time, with a nutty, robust, richly beefy flavor - but is very expensive because the dry aging process causes a dramatic loss of weight (as much as 15-20%) due to shrinkage and trimming.
A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.
Be sure to follow each step carefully, for safety's sake.
We Only Sell Products That We Use - So YOU Only Buy The BEST Products!
Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!
 Continue to change towels as needed for 10 days, to 2 weeks. ( See Step #7 for cleaning towels.) 5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. 6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. 7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains.

Continue to change towels as needed for 10 days, to 2 weeks. ( See Step #7 for cleaning towels.) 5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. 6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer. 7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Although the enzymes still help tenderize the meat, the flavor remains neutral. The meat, because it has been sitting in its own juices, has been described as wet and bloody-tasting. Whether you believe those who say that dry-aged beef is a romantic fantasy, or those who say wet-aged beef is a ruse, everyone agrees some type of aging makes for a better steak. Back To Top of Page
More Information About Dry Aged Beef! To learn more about the cuts of Beef,
Visit our
Beef Charts Page And
Notebook Size Meat Charts Page. Aging beef is a procedure used to naturally tenderize beef. The process includes storing vacuum packed beef for 5-28 days at a constant temperature of 0-4 degrees centigrade. This allows the natural enzymes in the muscle to slowly break down the fibers. The taste of aged beef also improves. Once beef has been properly aged, it can be either cooked or frozen.

Although the enzymes still help tenderize the meat, the flavor remains neutral. The meat, because it has been sitting in its own juices, has been described as wet and bloody-tasting. Whether you believe those who say that dry-aged beef is a romantic fantasy, or those who say wet-aged beef is a ruse, everyone agrees some type of aging makes for a better steak. Back To Top of Page
More Information About Dry Aged Beef! To learn more about the cuts of Beef,
Visit our
Beef Charts Page And
Notebook Size Meat Charts Page. Aging beef is a procedure used to naturally tenderize beef. The process includes storing vacuum packed beef for 5-28 days at a constant temperature of 0-4 degrees centigrade. This allows the natural enzymes in the muscle to slowly break down the fibers. The taste of aged beef also improves. Once beef has been properly aged, it can be either cooked or frozen.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts. The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef. Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies. You DO NOT Age Pork! Ask The Meatman's Own "How To Process Beef" DVD!! Only $24.97 - And Shipped FREE! Over 2 Hours of Learning How To: Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
We have a FREE PDF article on dry aging beef.

Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts. The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef. Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies. You DO NOT Age Pork! Ask The Meatman's Own "How To Process Beef" DVD!! Only $24.97 - And Shipped FREE! Over 2 Hours of Learning How To: Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
We have a FREE PDF article on dry aging beef.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 wet and dry aged. Wet aged occurs when the beef is kept in a vacuum-sealed bag and not exposed to the air. During this process the beef sets in its own juices and doesn't loose much moisture causing the beef to be less juicy and have a wet taste. Dry aged beef is placed in an aging cooler with a controlled temperature between 35-38° and humidity of 50-60%. This enables the natural enzymes of the beef to break down the muscle fibers thus tenderizing the meat. When dry aging beef, the outside becomes stiff and there is a loss of moisture of up to 40 percent after trimming. Dry aged beef will be extremely tender and concentrated with succulent flavor. Marbling is a must! Marbling in meat should be fine and throughout. Thick

wet and dry aged. Wet aged occurs when the beef is kept in a vacuum-sealed bag and not exposed to the air. During this process the beef sets in its own juices and doesn't loose much moisture causing the beef to be less juicy and have a wet taste. Dry aged beef is placed in an aging cooler with a controlled temperature between 35-38° and humidity of 50-60%. This enables the natural enzymes of the beef to break down the muscle fibers thus tenderizing the meat. When dry aging beef, the outside becomes stiff and there is a loss of moisture of up to 40 percent after trimming. Dry aged beef will be extremely tender and concentrated with succulent flavor. Marbling is a must! Marbling in meat should be fine and throughout. Thick

Complete guide to dry aging beef at home - Smoked BBQ Source Complete guide to dry aging beef at home
Complete guide to dry aging beef at home
Click to jump straight to each topic
Overview of Aging Meat
How Does Dry-Aging Work?
How Long Should Beef Be Aged?
What Cuts of Beef Work Best?
Wet Aging vs. Dry Aging
Wet Aging
Dry Aging
How to Dry Age Beef at Home
Perfect Home Setup
Step by Step Guide
How to Cook Dry Aged Beef
Step by Step:
Dry Aging Myths
1) You Can Age an Individual Steak for 7-14 Days in Your Refrigerator
2) Wet Aging = Dry Aging
3) You Can Dry Age in your Home Refrigerator
The Best Infrared Thermometers in 2021
Guide to Steak Thickness: Stop Buying Skinny Steak!
 A steak like this would benefit from being at least 1.5” – 2” thick. You can also use special dry-aging bags. Check our step-by-step guide on how to dry-age beef in a bag. How to Cook Dry Aged Beef
This is where all your hard work pays off! When it comes to cooking a nice thick steak, there are several ways to go about doing it, but the steak that has been dry aged to perfection only deserves the best method: the reverse sear. In traditional steakhouses, they would sear steaks using screaming hot broilers that get as high as 700°F to give the steak an unbeatable outer crust. Then they would finish them in a much cooler oven. The end result was a streak that had a great exterior crust and a perfect medium rare inside. The reverse sear flips that upside down and involves cooking first on a low temp before finishing with a hot sear.

A steak like this would benefit from being at least 1.5” – 2” thick. You can also use special dry-aging bags. Check our step-by-step guide on how to dry-age beef in a bag. How to Cook Dry Aged Beef
This is where all your hard work pays off! When it comes to cooking a nice thick steak, there are several ways to go about doing it, but the steak that has been dry aged to perfection only deserves the best method: the reverse sear. In traditional steakhouses, they would sear steaks using screaming hot broilers that get as high as 700°F to give the steak an unbeatable outer crust. Then they would finish them in a much cooler oven. The end result was a streak that had a great exterior crust and a perfect medium rare inside. The reverse sear flips that upside down and involves cooking first on a low temp before finishing with a hot sear.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 It can be a little sour, a little too much. And you’ve lost that meat flavor -- you have too much of an aged flavor.” Despite that, it’s up to you to discern what flavor you’re looking for in a steak. If you want something deeper -- more umami, nuttier, and meatier -- there are steaks that are aged longer than the standard 28 days. “The age depends on the cut and the size. It's best to age on the bone with the fat on. The time depends on the flavor profile you are looking for. The longer the steak ages, the more intense and deep the flavor gets,” said Cosentino. Is it possible to dry age a steak at home? In response to this question, Poll looked me in my eyes and said, “Anything is possible.”

It can be a little sour, a little too much. And you’ve lost that meat flavor -- you have too much of an aged flavor.” Despite that, it’s up to you to discern what flavor you’re looking for in a steak. If you want something deeper -- more umami, nuttier, and meatier -- there are steaks that are aged longer than the standard 28 days. “The age depends on the cut and the size. It's best to age on the bone with the fat on. The time depends on the flavor profile you are looking for. The longer the steak ages, the more intense and deep the flavor gets,” said Cosentino. Is it possible to dry age a steak at home? In response to this question, Poll looked me in my eyes and said, “Anything is possible.”

HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Ingredients:
Instructions:
 HOW TO BUTTER AGE STEAK 🥩
HOW TO BUTTER AGE STEAK 🥩
Hellthy Junk Food • Oct 19, 2019
Aging steak ENCASED in BUTTER not only gives you MORE MEAT to eat but WAY MORE FLAVOR. 1,661 Calories
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Butter Aged 🥩 VS Dry Aged 🥩 VS No Age 🥩 // 60 Day Butter Aged Ribeye Steak
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How to Butter Age Steak 🥩 60 Day Butter Aged Ribeye Steak
Butter makes food better... everyone knows that... but does everyone know aging meet in butter beats out the flavor of the dry aging process? We didn't either until we teamed up with our friends at The Local Butcher and Market who helped us create our own Butter Aged Steak to bring home to compare to Dry Aged and No Aged beef. Where this may take 60 days to make, you can certainly create this in your refrigerator at home, and after two months have a delicious reward. Ingredients:

HOW TO BUTTER AGE STEAK 🥩

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 The time-honored process of dry-aging begins with top quality meat. Only a fraction of beef dry ages well: well-marbled prime grade and meat from those exceptional cattle breeds. Extremely lean beef won't age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for two to six weeks. During this ripening period, several key things happen. Enzymes break down the muscle fibers, improving tenderness, until by the third week the meat is positively buttery. A 20 percent moisture loss concentrates the beefy flavors, leaving an intense, almost gamey, taste. The meat's ability to hold onto moisture with cooking is improved, too, making for juicier cooked steaks. Dry-aged beef also develops a crust which has to be trimmed away, resulting in an additional loss of up to 25-percent of the meat's original weight, adding to its cost.

The time-honored process of dry-aging begins with top quality meat. Only a fraction of beef dry ages well: well-marbled prime grade and meat from those exceptional cattle breeds. Extremely lean beef won't age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for two to six weeks. During this ripening period, several key things happen. Enzymes break down the muscle fibers, improving tenderness, until by the third week the meat is positively buttery. A 20 percent moisture loss concentrates the beefy flavors, leaving an intense, almost gamey, taste. The meat's ability to hold onto moisture with cooking is improved, too, making for juicier cooked steaks. Dry-aged beef also develops a crust which has to be trimmed away, resulting in an additional loss of up to 25-percent of the meat's original weight, adding to its cost.

Is It Possible To Dry Age Beef At Home? Here are complete directions for attempting to dry age beef at home. Follow the instructions EXACTLY!
Dry aged beef is not really difficult to find in high quality butcher stores and top-line steakhouses. But it is almost IMPOSSIBLE to find at Supermarket Meat Departments - even the most expensive Supermarket! Because almost ALL large Supermarkets purchase their meat form one of the large national meat producers.
Most national meat producers (and well-known mail-order houses) vacuum pack meat in plastic, then refrigerate it for several days or even weeks. This Cryovac-wrapping is called "wet aging" which produces a tender, soft steak, with little shrinkage - but the flavor is mild - not to say bland.
A dry aged steak is firm, yet tender at the same time, with a nutty, robust, richly beefy flavor - but is very expensive because the dry aging process causes a dramatic loss of weight (as much as 15-20%) due to shrinkage and trimming.
A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.
Be sure to follow each step carefully, for safety's sake.
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Find out more of what makes Ask The Meatman.com a Unique Home Meat Processing Supplier, and Why YOU Should Shop Here!
 then pat it very dry with paper towels. 3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot. 4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. ( See Step #7 for cleaning towels.) 5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. 6.

then pat it very dry with paper towels. 3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot. 4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. ( See Step #7 for cleaning towels.) 5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator. 6.

How to cook a perfect steak | Canadian Living How to cook a perfect steak
Food
How to cook a perfect steak
 Do not cover tightly because the meat will continue cooking. Three indicators of quality steaks: • Aging - Aging beef significantly increases tenderness by allowing naturally occurring enzymes in the meat to slowly break down some of the connective tissues that contribute to toughness. The term "aging" simply means the length of time the beef cut is stored under controlled conditions of temperature and humidity before being packaged for the meat counter. Beef aging varies considerably from three to 21 days, but two weeks is the minimum for the most tender quality steaks. However, note that beef cannot be safely aged in a home refrigerator. • Marbling - For the most flavourful steaks, look for meat that is well marbled. Marbling refers to the fine white streaks of fat running through lean beef (not just along edges). Marbling increases the tenderness, juiciness and flavour of steak. • Grading - According to Canada's Beef Information Centre, grading refers to eating-quality and, unlike inspection, is a completely voluntary system in Canada.

How to cook a perfect steak | Canadian Living

How to cook a perfect steak
Food
How to cook a perfect steak

Do not cover tightly because the meat will continue cooking. Three indicators of quality steaks: • Aging - Aging beef significantly increases tenderness by allowing naturally occurring enzymes in the meat to slowly break down some of the connective tissues that contribute to toughness. The term "aging" simply means the length of time the beef cut is stored under controlled conditions of temperature and humidity before being packaged for the meat counter. Beef aging varies considerably from three to 21 days, but two weeks is the minimum for the most tender quality steaks. However, note that beef cannot be safely aged in a home refrigerator. • Marbling - For the most flavourful steaks, look for meat that is well marbled. Marbling refers to the fine white streaks of fat running through lean beef (not just along edges). Marbling increases the tenderness, juiciness and flavour of steak. • Grading - According to Canada's Beef Information Centre, grading refers to eating-quality and, unlike inspection, is a completely voluntary system in Canada.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 To view it, just click here. If you would rather download the FREE PDF Dry-Aging article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clicking here. What factors make THE BEST BEEF STEAKS? 1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS? Quality begins at the ranch, as any red-blooded Texan boasts. Cattlemen are mindful of all sorts of things we don't want to think about when we're sitting down to dinner. They ponder stuff like low-stress handling, diet, vitamin supplementation, timing of castration, breeding, and hormones.

To view it, just click here. If you would rather download the FREE PDF Dry-Aging article and save it to your computer, just right click here., and choose "Save Target As"
You will need Adobe Acrobat Reader to view this file. If don't have it already on your computer,
you can download from the Adobe website by clicking here. What factors make THE BEST BEEF STEAKS? 1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS? Quality begins at the ranch, as any red-blooded Texan boasts. Cattlemen are mindful of all sorts of things we don't want to think about when we're sitting down to dinner. They ponder stuff like low-stress handling, diet, vitamin supplementation, timing of castration, breeding, and hormones.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 This is not as big a factor as you'd think, and we'll find out why soon. Selecting Meat to Age
What cut of meat should I buy for aging? To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib steak, and the porterhouse—the ideal cuts for aging. ( See here for more information on the four high-end steaks you should know.) The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right.

How to Dry Age Beef

This is not as big a factor as you'd think, and we'll find out why soon. Selecting Meat to Age
What cut of meat should I buy for aging? To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib steak, and the porterhouse—the ideal cuts for aging. ( See here for more information on the four high-end steaks you should know.) The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right.

How to Dry Age and Wet Age a Great Steak How to Dry Age and Wet Age a Great Steak
How to Dry Age and Wet Age a Great Steak
Aging Your Meat Results in a More Tender and Flavorful Steak
Dry Aging
Wet Aging
 Every day for two weeks, take the steaks out and change the towel. At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. What you need is the experience and knowledge to know when spoilage first starts. There is a definite change in smell and color of the meat so very close inspection is required during the aging process to ensure that it doesn't go bad. The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up. Any exposure to bacteria during butchering, packing or shipping can make that meat unsafe to age. It is popular with many of the competition barbecue cooks to age their briskets. This is done for a short period of time and with sealed meats. The cryovac briskets can be held in your refrigerator for a week or two safely. It is debatable how much improvement you get out of this limited process.

Every day for two weeks, take the steaks out and change the towel. At this point, you are promised a fantastic steak, provided you live through the digestive process after eating it. What you need is the experience and knowledge to know when spoilage first starts. There is a definite change in smell and color of the meat so very close inspection is required during the aging process to ensure that it doesn't go bad. The biggest risks to any piece of meat that you buy from the store and attempt to age are all the things that happened to that meat before you picked it up. Any exposure to bacteria during butchering, packing or shipping can make that meat unsafe to age. It is popular with many of the competition barbecue cooks to age their briskets. This is done for a short period of time and with sealed meats. The cryovac briskets can be held in your refrigerator for a week or two safely. It is debatable how much improvement you get out of this limited process.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday. To place a telephone order call
573-837-7651. We Ship Most Of Our
Orders by USPS
(United States Postal Service). Heavy or Bulky Items May Be Shipped by UPS. FREE Shipping On EVERY
Order In The U.S.
We Accept The Following Credit Cards
We Also Accept Checks & Money Orders by Postal Mail. We Also Accept         PayPal
Customer Reviews
Click Here For Our Special Sale! Almost EVERYTHING You Need To Know About Dry Aged Beef! More Information About Dry Aged Beef! What is the Difference Between Dry Aged and Wet Aged Beef? Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:

We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday. To place a telephone order call
573-837-7651. We Ship Most Of Our
Orders by USPS
(United States Postal Service). Heavy or Bulky Items May Be Shipped by UPS. FREE Shipping On EVERY
Order In The U.S.
We Accept The Following Credit Cards
We Also Accept Checks & Money Orders by Postal Mail. We Also Accept         PayPal
Customer Reviews
Click Here For Our Special Sale! Almost EVERYTHING You Need To Know About Dry Aged Beef! More Information About Dry Aged Beef! What is the Difference Between Dry Aged and Wet Aged Beef? Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS? Quality begins at the ranch, as any red-blooded Texan boasts. Cattlemen are mindful of all sorts of things we don't want to think about when we're sitting down to dinner. They ponder stuff like low-stress handling, diet, vitamin supplementation, timing of castration, breeding, and hormones. Stockyards and meat handlers after slaughter consider things like electrical stimulation, infusing meat with calcium and chemicals, even how carcasses are hung. 2. Grain fed beef. For our discussion, we'll concentrate on the axioms that make for more pleasant dinner conversation. What the cows eat can make better eating for us.

1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS? Quality begins at the ranch, as any red-blooded Texan boasts. Cattlemen are mindful of all sorts of things we don't want to think about when we're sitting down to dinner. They ponder stuff like low-stress handling, diet, vitamin supplementation, timing of castration, breeding, and hormones. Stockyards and meat handlers after slaughter consider things like electrical stimulation, infusing meat with calcium and chemicals, even how carcasses are hung. 2. Grain fed beef. For our discussion, we'll concentrate on the axioms that make for more pleasant dinner conversation. What the cows eat can make better eating for us.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors. The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was. Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks. Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process.

Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors. The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was. Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks. Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 The prestigious purveyors in Chicago, which supply many of Dallas' finest steak houses, finish their beef by feeding the cattle grains, instead of grass, their final months of life. To Richard Chamberlain of Chamberlain's Steak & Chop House, these grain-fed steers are noticeably more flavorful. 3. Prime Grade Beef. When experts choose their meat, traditionally only "prime" makes the grade. A prime rating is the gold standard and given to less than 5-percent of all beef in the country. When grading meat, U.S. Department of Agriculture inspectors look at the degree of marbling. That's those tiny slivers of fat throughout the meat which give flavor and help keep it juicy when it's cooked. More fat is better only to a point, as really thick lines of fat make for a tough steak. 4.

The prestigious purveyors in Chicago, which supply many of Dallas' finest steak houses, finish their beef by feeding the cattle grains, instead of grass, their final months of life. To Richard Chamberlain of Chamberlain's Steak & Chop House, these grain-fed steers are noticeably more flavorful. 3. Prime Grade Beef. When experts choose their meat, traditionally only "prime" makes the grade. A prime rating is the gold standard and given to less than 5-percent of all beef in the country. When grading meat, U.S. Department of Agriculture inspectors look at the degree of marbling. That's those tiny slivers of fat throughout the meat which give flavor and help keep it juicy when it's cooked. More fat is better only to a point, as really thick lines of fat make for a tough steak. 4.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Marbling. Problem is, well-marbled prime isn't as prime as it used to be. The past two decades Americans developed an aversion to fat, and cattlemen responded by breeding cattle to be leaner. Lean took precedence over quality and flavor. Old-fashioned prime beef became scarce. " Thankfully beef is trendy again," said Chamberlain, "and steak-lovers' cravings are being satisfied in more ways." 5. Cattle Breed. For really lean cuts, such as fillets cut from the tenderloin, prime is a moot point. So, when shopping for them or the choicest "choice" grade steaks, wise steak buyers are turning to cows with good genes.

Marbling. Problem is, well-marbled prime isn't as prime as it used to be. The past two decades Americans developed an aversion to fat, and cattlemen responded by breeding cattle to be leaner. Lean took precedence over quality and flavor. Old-fashioned prime beef became scarce. " Thankfully beef is trendy again," said Chamberlain, "and steak-lovers' cravings are being satisfied in more ways." 5. Cattle Breed. For really lean cuts, such as fillets cut from the tenderloin, prime is a moot point. So, when shopping for them or the choicest "choice" grade steaks, wise steak buyers are turning to cows with good genes.

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles
 In the picture below, we see bone-in rib primals in the dry aging locker of David Burke’s Primehouse in Chicago (closed in 2017). From left to right, they range from 7 days to 20 days, 30 days, and 60 days. Aging works especially well on beef and bison, less well on other meats. It is not a good idea for pork, since pork fat goes rancid rapidly. It is rare to find dry aged beef in grocery stores because most of them buy their meat in vacuum packed plastic bags. Some specialty butchers and high end restaurants offer dry aged beef. Only a few fancy steakhouses and upscale butchers have aging rooms. I have had aged beef often but a while ago I had the opportunity to do an aged steak tasting at David Burke’s with the chef at the time, Chef Rick Gresh. They buy all their Black Angus from the same farm, and the farmer raises and feeds the cattle the same way (see a small portion of the aging beef below). I brought members of my team, and together we tasted ribeyes aged 28, 45, 55, and 75 days.

How to Dry Age Steak At Home

In the picture below, we see bone-in rib primals in the dry aging locker of David Burke’s Primehouse in Chicago (closed in 2017). From left to right, they range from 7 days to 20 days, 30 days, and 60 days. Aging works especially well on beef and bison, less well on other meats. It is not a good idea for pork, since pork fat goes rancid rapidly. It is rare to find dry aged beef in grocery stores because most of them buy their meat in vacuum packed plastic bags. Some specialty butchers and high end restaurants offer dry aged beef. Only a few fancy steakhouses and upscale butchers have aging rooms. I have had aged beef often but a while ago I had the opportunity to do an aged steak tasting at David Burke’s with the chef at the time, Chef Rick Gresh. They buy all their Black Angus from the same farm, and the farmer raises and feeds the cattle the same way (see a small portion of the aging beef below). I brought members of my team, and together we tasted ribeyes aged 28, 45, 55, and 75 days.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Stockyards and meat handlers after slaughter consider things like electrical stimulation, infusing meat with calcium and chemicals, even how carcasses are hung. 2. Grain fed beef. For our discussion, we'll concentrate on the axioms that make for more pleasant dinner conversation. What the cows eat can make better eating for us. The prestigious purveyors in Chicago, which supply many of Dallas' finest steak houses, finish their beef by feeding the cattle grains, instead of grass, their final months of life. To Richard Chamberlain of Chamberlain's Steak & Chop House, these grain-fed steers are noticeably more flavorful. 3. Prime Grade Beef. When experts choose their meat, traditionally only "prime" makes the grade.

Stockyards and meat handlers after slaughter consider things like electrical stimulation, infusing meat with calcium and chemicals, even how carcasses are hung. 2. Grain fed beef. For our discussion, we'll concentrate on the axioms that make for more pleasant dinner conversation. What the cows eat can make better eating for us. The prestigious purveyors in Chicago, which supply many of Dallas' finest steak houses, finish their beef by feeding the cattle grains, instead of grass, their final months of life. To Richard Chamberlain of Chamberlain's Steak & Chop House, these grain-fed steers are noticeably more flavorful. 3. Prime Grade Beef. When experts choose their meat, traditionally only "prime" makes the grade.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 A prime rating is the gold standard and given to less than 5-percent of all beef in the country. When grading meat, U.S. Department of Agriculture inspectors look at the degree of marbling. That's those tiny slivers of fat throughout the meat which give flavor and help keep it juicy when it's cooked. More fat is better only to a point, as really thick lines of fat make for a tough steak. 4. Marbling. Problem is, well-marbled prime isn't as prime as it used to be. The past two decades Americans developed an aversion to fat, and cattlemen responded by breeding cattle to be leaner. Lean took precedence over quality and flavor. Old-fashioned prime beef became scarce. "

A prime rating is the gold standard and given to less than 5-percent of all beef in the country. When grading meat, U.S. Department of Agriculture inspectors look at the degree of marbling. That's those tiny slivers of fat throughout the meat which give flavor and help keep it juicy when it's cooked. More fat is better only to a point, as really thick lines of fat make for a tough steak. 4. Marbling. Problem is, well-marbled prime isn't as prime as it used to be. The past two decades Americans developed an aversion to fat, and cattlemen responded by breeding cattle to be leaner. Lean took precedence over quality and flavor. Old-fashioned prime beef became scarce. "

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 "If you don't enjoy a richer well-marbled ribeye or strip steak, then dry-aged beef wouldn't be something you would appreciate," said Bob Stephenson, Executive Chef at Cool River Cafe. He feels quality beef is of greater appeal to most Dallas diners. " Certified Angus beef or prime are the biggest draws," he said. Most steakhouses in Dallas sell wet-aged beef. It has been aged, packaged in vacuum-sealed plastic bags while being shipped from the stockyards to the consumer. Although the enzymes still help tenderize the meat, the flavor remains neutral. The meat, because it has been sitting in its own juices, has been described as wet and bloody-tasting. Whether you believe those who say that dry-aged beef is a romantic fantasy, or those who say wet-aged beef is a ruse, everyone agrees some type of aging makes for a better steak. Back To Top of Page
More Information About Dry Aged Beef! To learn more about the cuts of Beef,
Visit our
Beef Charts Page And
Notebook Size Meat Charts Page.

"If you don't enjoy a richer well-marbled ribeye or strip steak, then dry-aged beef wouldn't be something you would appreciate," said Bob Stephenson, Executive Chef at Cool River Cafe. He feels quality beef is of greater appeal to most Dallas diners. " Certified Angus beef or prime are the biggest draws," he said. Most steakhouses in Dallas sell wet-aged beef. It has been aged, packaged in vacuum-sealed plastic bags while being shipped from the stockyards to the consumer. Although the enzymes still help tenderize the meat, the flavor remains neutral. The meat, because it has been sitting in its own juices, has been described as wet and bloody-tasting. Whether you believe those who say that dry-aged beef is a romantic fantasy, or those who say wet-aged beef is a ruse, everyone agrees some type of aging makes for a better steak. Back To Top of Page
More Information About Dry Aged Beef! To learn more about the cuts of Beef,
Visit our
Beef Charts Page And
Notebook Size Meat Charts Page.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef. Home Page
The Ask The Meatman™
Website is Owned
and Operated By: Jackson Frozen Food Locker
400 South High St.,
Jackson, MO 63755
Craig Meyer/Owner
is the MEATMAN! Click Here to Contact Us
by E-Mail. We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday. To place a telephone order call
573-837-7651. We Ship Most Of Our
Orders by USPS
(United States Postal Service). Heavy or Bulky Items May Be Shipped by UPS. FREE Shipping On EVERY
Order In The U.S.
We Accept The Following Credit Cards
We Also Accept Checks & Money Orders by Postal Mail.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef. Home Page
The Ask The Meatman™
Website is Owned
and Operated By: Jackson Frozen Food Locker
400 South High St.,
Jackson, MO 63755
Craig Meyer/Owner
is the MEATMAN! Click Here to Contact Us
by E-Mail. We Accept Orders By Phone With Credit/Debit Cards
Our Phone Orders Are Accepted 9:00 a.m. to 4:00 p.m (CST) Monday through Friday. To place a telephone order call
573-837-7651. We Ship Most Of Our
Orders by USPS
(United States Postal Service). Heavy or Bulky Items May Be Shipped by UPS. FREE Shipping On EVERY
Order In The U.S.
We Accept The Following Credit Cards
We Also Accept Checks & Money Orders by Postal Mail.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 During this ripening period, several key things happen. Enzymes break down the muscle fibers, improving tenderness, until by the third week the meat is positively buttery. A 20 percent moisture loss concentrates the beefy flavors, leaving an intense, almost gamey, taste. The meat's ability to hold onto moisture with cooking is improved, too, making for juicier cooked steaks. Dry-aged beef also develops a crust which has to be trimmed away, resulting in an additional loss of up to 25-percent of the meat's original weight, adding to its cost. Even though it's an expensive proposition, dry-aged beef has long been considered the best among seasoned steak connoisseurs. They describe its flavor as rich and nutty, decadently tender, and "beefier" than nonaged. Its intensity requires a robust erudite palate. Still, no one denies that dry-aging is basically controlled rotting, and the meat is an acquired taste. " It has a green taste that's hard for many diners to appreciate, to the point of being offensive," said Chamberlain.

During this ripening period, several key things happen. Enzymes break down the muscle fibers, improving tenderness, until by the third week the meat is positively buttery. A 20 percent moisture loss concentrates the beefy flavors, leaving an intense, almost gamey, taste. The meat's ability to hold onto moisture with cooking is improved, too, making for juicier cooked steaks. Dry-aged beef also develops a crust which has to be trimmed away, resulting in an additional loss of up to 25-percent of the meat's original weight, adding to its cost. Even though it's an expensive proposition, dry-aged beef has long been considered the best among seasoned steak connoisseurs. They describe its flavor as rich and nutty, decadently tender, and "beefier" than nonaged. Its intensity requires a robust erudite palate. Still, no one denies that dry-aging is basically controlled rotting, and the meat is an acquired taste. " It has a green taste that's hard for many diners to appreciate, to the point of being offensive," said Chamberlain.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Thankfully beef is trendy again," said Chamberlain, "and steak-lovers' cravings are being satisfied in more ways." 5. Cattle Breed. For really lean cuts, such as fillets cut from the tenderloin, prime is a moot point. So, when shopping for them or the choicest "choice" grade steaks, wise steak buyers are turning to cows with good genes. Due to great breeding, these cows—like Black Angus and Japanese Black Wagyu—have especially flavorful meat and natural superior marbling regardless of their grade. 6. Dry Aging. For select customers, those top purveyors also expertly dry-age beef. Only a few legendary steakhouses and even fewer butchers across the country do their own dry-aging because it's expensive and takes meticulous attention and expertise.

Thankfully beef is trendy again," said Chamberlain, "and steak-lovers' cravings are being satisfied in more ways." 5. Cattle Breed. For really lean cuts, such as fillets cut from the tenderloin, prime is a moot point. So, when shopping for them or the choicest "choice" grade steaks, wise steak buyers are turning to cows with good genes. Due to great breeding, these cows—like Black Angus and Japanese Black Wagyu—have especially flavorful meat and natural superior marbling regardless of their grade. 6. Dry Aging. For select customers, those top purveyors also expertly dry-age beef. Only a few legendary steakhouses and even fewer butchers across the country do their own dry-aging because it's expensive and takes meticulous attention and expertise.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 Given that you are starting with individual steaks, dry-aging at home is not feasible, despite what some otherwise reputable sources have said in the past. Blind tasting showed that between the first day and the seventh day of such aging, there was absolutely zero perceptible improvement in the eating quality of the steaks. But we all know that individual steaks is not how meat is dry-aged by professionals, right? No, they start with whole sub-primals—large cuts of meat with bones and fat caps fully intact—and they age them, uncovered, in temperature-, humidity-, and air-speed-controlled rooms designed to allow them to age for weeks or months without rotting. The question is, can we do this ourselves at home? I got my hands on 80 pounds of prime-grade, bone-in, fat-cap-intact beef ribs to get my answers.* Over the course of more than two months, I aged them in close to a dozen different ways in order to determine what works, what doesn't, and what matters. Here's what I found. *Special thanks to Pat LaFrieda Meat Purveyors for donating much of the fine beef used for this testing. The Purpose of Aging
How does aging work?

How to Dry Age Beef

Given that you are starting with individual steaks, dry-aging at home is not feasible, despite what some otherwise reputable sources have said in the past. Blind tasting showed that between the first day and the seventh day of such aging, there was absolutely zero perceptible improvement in the eating quality of the steaks. But we all know that individual steaks is not how meat is dry-aged by professionals, right? No, they start with whole sub-primals—large cuts of meat with bones and fat caps fully intact—and they age them, uncovered, in temperature-, humidity-, and air-speed-controlled rooms designed to allow them to age for weeks or months without rotting. The question is, can we do this ourselves at home? I got my hands on 80 pounds of prime-grade, bone-in, fat-cap-intact beef ribs to get my answers.* Over the course of more than two months, I aged them in close to a dozen different ways in order to determine what works, what doesn't, and what matters. Here's what I found. *Special thanks to Pat LaFrieda Meat Purveyors for donating much of the fine beef used for this testing. The Purpose of Aging
How does aging work?

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Pappas Bros. Steakhouse is the only restaurant here to dry age their own beef. Judd Fruia, General Manager, said they have three trained chefs who monitor up to $100,000 worth of steaks in their UV hanging room around the clock. For Dallas home cooks, Rudolph's Market has been dry-aging beef for over a hundred years, said Brandon Andreason, butcher. " It's the only way to do it and the beef is hands-down superior to that aged any other way. If dried properly, even choice can be as good or even better than prime." The time-honored process of dry-aging begins with top quality meat. Only a fraction of beef dry ages well: well-marbled prime grade and meat from those exceptional cattle breeds. Extremely lean beef won't age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for two to six weeks.

Pappas Bros. Steakhouse is the only restaurant here to dry age their own beef. Judd Fruia, General Manager, said they have three trained chefs who monitor up to $100,000 worth of steaks in their UV hanging room around the clock. For Dallas home cooks, Rudolph's Market has been dry-aging beef for over a hundred years, said Brandon Andreason, butcher. " It's the only way to do it and the beef is hands-down superior to that aged any other way. If dried properly, even choice can be as good or even better than prime." The time-honored process of dry-aging begins with top quality meat. Only a fraction of beef dry ages well: well-marbled prime grade and meat from those exceptional cattle breeds. Extremely lean beef won't age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for two to six weeks.

How to Dry Age Steak At Home How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles
 Some specialty butchers and high end restaurants offer dry aged beef. Only a few fancy steakhouses and upscale butchers have aging rooms. I have had aged beef often but a while ago I had the opportunity to do an aged steak tasting at David Burke’s with the chef at the time, Chef Rick Gresh. They buy all their Black Angus from the same farm, and the farmer raises and feeds the cattle the same way (see a small portion of the aging beef below). I brought members of my team, and together we tasted ribeyes aged 28, 45, 55, and 75 days. All of the aged steaks were wonderful, but all very different. After 45 days, the flavor had changed so that it no longer tasted like beef as we know it. It was as if the meat came from a different animal. Many of the changes in taste occur in the fat rather than the muscle. As for the texture, beyond 45 days, I was unable to notice much difference in tenderness.

How to Dry Age Steak At Home

Some specialty butchers and high end restaurants offer dry aged beef. Only a few fancy steakhouses and upscale butchers have aging rooms. I have had aged beef often but a while ago I had the opportunity to do an aged steak tasting at David Burke’s with the chef at the time, Chef Rick Gresh. They buy all their Black Angus from the same farm, and the farmer raises and feeds the cattle the same way (see a small portion of the aging beef below). I brought members of my team, and together we tasted ribeyes aged 28, 45, 55, and 75 days. All of the aged steaks were wonderful, but all very different. After 45 days, the flavor had changed so that it no longer tasted like beef as we know it. It was as if the meat came from a different animal. Many of the changes in taste occur in the fat rather than the muscle. As for the texture, beyond 45 days, I was unable to notice much difference in tenderness.

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 Those big cuts can can handle aging much longer. At Gallaghers, rib steak, sirloin, porterhouse, and filet mignon are all on the menu and dry-aged in their 52nd street-facing meat locker. Castaway carries similar cuts, including a ribeye, New York, and tomahawk. Though Pollaci recognizes that some cuts fare better than others in the dry-aging arena, he’s “had a lot of fun experimenting with different cuts of meat, like brisket.” Courtesy of Gallaghers Steakhouse
What’s the best length of time to age a steak? This also comes down to preference, but the standard length across major steakhouses is 28 days. Some places go well beyond, but 28 seems to be the sweet spot. “If you do it any less than that you most likely won’t taste a significant flavor profile in the meat,” shared Pollaci. Out of his own curiosity, Poll has also ventured out to try longer intervals to see how the meat reacts at Gallaghers. “The ones that I’ve personally tried on my own curiosity that are aged two months are a little pungent, a little rough," said Poll. "

Those big cuts can can handle aging much longer. At Gallaghers, rib steak, sirloin, porterhouse, and filet mignon are all on the menu and dry-aged in their 52nd street-facing meat locker. Castaway carries similar cuts, including a ribeye, New York, and tomahawk. Though Pollaci recognizes that some cuts fare better than others in the dry-aging arena, he’s “had a lot of fun experimenting with different cuts of meat, like brisket.” Courtesy of Gallaghers Steakhouse
What’s the best length of time to age a steak? This also comes down to preference, but the standard length across major steakhouses is 28 days. Some places go well beyond, but 28 seems to be the sweet spot. “If you do it any less than that you most likely won’t taste a significant flavor profile in the meat,” shared Pollaci. Out of his own curiosity, Poll has also ventured out to try longer intervals to see how the meat reacts at Gallaghers. “The ones that I’ve personally tried on my own curiosity that are aged two months are a little pungent, a little rough," said Poll. "

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Even though it's an expensive proposition, dry-aged beef has long been considered the best among seasoned steak connoisseurs. They describe its flavor as rich and nutty, decadently tender, and "beefier" than nonaged. Its intensity requires a robust erudite palate. Still, no one denies that dry-aging is basically controlled rotting, and the meat is an acquired taste. " It has a green taste that's hard for many diners to appreciate, to the point of being offensive," said Chamberlain. "If you don't enjoy a richer well-marbled ribeye or strip steak, then dry-aged beef wouldn't be something you would appreciate," said Bob Stephenson, Executive Chef at Cool River Cafe. He feels quality beef is of greater appeal to most Dallas diners. " Certified Angus beef or prime are the biggest draws," he said. Most steakhouses in Dallas sell wet-aged beef. It has been aged, packaged in vacuum-sealed plastic bags while being shipped from the stockyards to the consumer.

Even though it's an expensive proposition, dry-aged beef has long been considered the best among seasoned steak connoisseurs. They describe its flavor as rich and nutty, decadently tender, and "beefier" than nonaged. Its intensity requires a robust erudite palate. Still, no one denies that dry-aging is basically controlled rotting, and the meat is an acquired taste. " It has a green taste that's hard for many diners to appreciate, to the point of being offensive," said Chamberlain. "If you don't enjoy a richer well-marbled ribeye or strip steak, then dry-aged beef wouldn't be something you would appreciate," said Bob Stephenson, Executive Chef at Cool River Cafe. He feels quality beef is of greater appeal to most Dallas diners. " Certified Angus beef or prime are the biggest draws," he said. Most steakhouses in Dallas sell wet-aged beef. It has been aged, packaged in vacuum-sealed plastic bags while being shipped from the stockyards to the consumer.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks. Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts. The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef. Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.

Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks. Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts. The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef. Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.

Is It Possible To Dry Age Beef At Home? Here are complete directions for attempting to dry age beef at home. Follow the instructions EXACTLY!
Dry aged beef is not really difficult to find in high quality butcher stores and top-line steakhouses. But it is almost IMPOSSIBLE to find at Supermarket Meat Departments - even the most expensive Supermarket! Because almost ALL large Supermarkets purchase their meat form one of the large national meat producers.
Most national meat producers (and well-known mail-order houses) vacuum pack meat in plastic, then refrigerate it for several days or even weeks. This Cryovac-wrapping is called "wet aging" which produces a tender, soft steak, with little shrinkage - but the flavor is mild - not to say bland.
A dry aged steak is firm, yet tender at the same time, with a nutty, robust, richly beefy flavor - but is very expensive because the dry aging process causes a dramatic loss of weight (as much as 15-20%) due to shrinkage and trimming.
A nationally known butcher named Merle Ellis discovered a technique for dry aging beef at home. Here are the complete directions he offered some years ago for this technique.
Be sure to follow each step carefully, for safety's sake.
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 Here are the complete directions he offered some years ago for this technique. Be sure to follow each step carefully, for safety's sake. 1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process. 2. Buy a whole rib-eye or loin strip. [ You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain;

Here are the complete directions he offered some years ago for this technique. Be sure to follow each step carefully, for safety's sake. 1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process. 2. Buy a whole rib-eye or loin strip. [ You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain;

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 I had a panel of tasters test meat aged to various degrees and rank them by overall preference, tenderness, and funkiness. Almost everybody who tasted meat that had been aged for a couple of weeks—the period after which some degree of tenderization has occurred, but seriously funky flavor has yet to develop—preferred it to completely fresh meat. On the other hand, folks were more mixed about meat aged longer than that. Many preferred the more complex, cheese-like flavors that developed with meat aged between 30 and 45 days. Some even liked the ultra-funky flavors that developed in 45- to 60-day-old meat. Where you lie on that spectrum is a matter of experience. I personally prefer meat aged to 60 days, though beyond that, it gets a little too strong for me. Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher? Two reasons.

How to Dry Age Beef

I had a panel of tasters test meat aged to various degrees and rank them by overall preference, tenderness, and funkiness. Almost everybody who tasted meat that had been aged for a couple of weeks—the period after which some degree of tenderization has occurred, but seriously funky flavor has yet to develop—preferred it to completely fresh meat. On the other hand, folks were more mixed about meat aged longer than that. Many preferred the more complex, cheese-like flavors that developed with meat aged between 30 and 45 days. Some even liked the ultra-funky flavors that developed in 45- to 60-day-old meat. Where you lie on that spectrum is a matter of experience. I personally prefer meat aged to 60 days, though beyond that, it gets a little too strong for me. Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher? Two reasons.

The Food Lab's Complete Guide to Pan-Seared Steaks The Food Lab's Complete Guide to Pan-Seared Steaks
The Food Lab's Complete Guide to Pan-Seared Steaks
Everything you need to know to cook perfect pan-seared steaks.
How to Pan-Sear Steaks
What Steak Should I Use?
The Difference Between Prime And Choice
Size Matter
Dry-Aged vs Wet-Aged Meat
Bone In, or Out?
The Steps For Pan-Seared Steak
Step 1: Salt it Well
Step 2: Use A Cast Iron Pan
Step 3: Start in Oil, Add Butter Later
Step 4: Flip Out
Step 5: Butter Basting
Step 6: Use A Thermometer
But what if I don't have a thermometer?
Step 7: Take a Rest
 Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers. Flavor change is probably the most relevant. Due to numerous reasons including enzymatic and bacterial action, properly dry-aged meat will develop deep nutty, cheesy aromas. Whether you want dry-aged meat or not is a matter of personal choice. I personally love the funky, blue cheese notes of a very old dry-aged steak and am willing to shell out the extra 20 to 25 percent it costs. Others prefer the cleaner flavor of fresh beef. And despite what some folks may tell you, it is pretty much impossible to dry age properly at home. To age a steak, you require an intact, untrimmed portion of beef (the outer layers become inedible and must be trimmed off). You can leave a steak in the fridge for a few days and some amount of tenderization will occur, but this is hardly the same thing, and in side-by-side taste tests between fresh steaks and steaks "aged" in a home refrigerator, the differences were nearly undetectable. Bone In, or Out?

The Food Lab's Complete Guide to Pan-Seared Steaks

The Food Lab's Complete Guide to Pan-Seared Steaks
The Food Lab's Complete Guide to Pan-Seared Steaks
Everything you need to know to cook perfect pan-seared steaks.
How to Pan-Sear Steaks
What Steak Should I Use?
The Difference Between Prime And Choice
Size Matter
Dry-Aged vs Wet-Aged Meat
Bone In, or Out?
The Steps For Pan-Seared Steak
Step 1: Salt it Well
Step 2: Use A Cast Iron Pan
Step 3: Start in Oil, Add Butter Later
Step 4: Flip Out
Step 5: Butter Basting
Step 6: Use A Thermometer
But what if I don't have a thermometer?
Step 7: Take a Rest

Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers. Flavor change is probably the most relevant. Due to numerous reasons including enzymatic and bacterial action, properly dry-aged meat will develop deep nutty, cheesy aromas. Whether you want dry-aged meat or not is a matter of personal choice. I personally love the funky, blue cheese notes of a very old dry-aged steak and am willing to shell out the extra 20 to 25 percent it costs. Others prefer the cleaner flavor of fresh beef. And despite what some folks may tell you, it is pretty much impossible to dry age properly at home. To age a steak, you require an intact, untrimmed portion of beef (the outer layers become inedible and must be trimmed off). You can leave a steak in the fridge for a few days and some amount of tenderization will occur, but this is hardly the same thing, and in side-by-side taste tests between fresh steaks and steaks "aged" in a home refrigerator, the differences were nearly undetectable. Bone In, or Out?

How to Dry-Age Steak: Everything to Know About Dry-Aged Steaks - Thrillist Make the Perfect Dry-Aged Steak at Home
Make the Perfect Dry-Aged Steak at Home
Why even dry-age a steak to begin with?
What happens to the meat during the aging process?
What’s the best method for dry-aging?
Which cuts work best?
What’s the best length of time to age a steak?
Is it possible to dry age a steak at home?
What’s the best way to cook aged meat?
 This also comes down to preference, but the standard length across major steakhouses is 28 days. Some places go well beyond, but 28 seems to be the sweet spot. “If you do it any less than that you most likely won’t taste a significant flavor profile in the meat,” shared Pollaci. Out of his own curiosity, Poll has also ventured out to try longer intervals to see how the meat reacts at Gallaghers. “The ones that I’ve personally tried on my own curiosity that are aged two months are a little pungent, a little rough," said Poll. " It can be a little sour, a little too much. And you’ve lost that meat flavor -- you have too much of an aged flavor.” Despite that, it’s up to you to discern what flavor you’re looking for in a steak. If you want something deeper -- more umami, nuttier, and meatier -- there are steaks that are aged longer than the standard 28 days. “The age depends on the cut and the size.

This also comes down to preference, but the standard length across major steakhouses is 28 days. Some places go well beyond, but 28 seems to be the sweet spot. “If you do it any less than that you most likely won’t taste a significant flavor profile in the meat,” shared Pollaci. Out of his own curiosity, Poll has also ventured out to try longer intervals to see how the meat reacts at Gallaghers. “The ones that I’ve personally tried on my own curiosity that are aged two months are a little pungent, a little rough," said Poll. " It can be a little sour, a little too much. And you’ve lost that meat flavor -- you have too much of an aged flavor.” Despite that, it’s up to you to discern what flavor you’re looking for in a steak. If you want something deeper -- more umami, nuttier, and meatier -- there are steaks that are aged longer than the standard 28 days. “The age depends on the cut and the size.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 But is it? Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas. But is aged meat really better than fresh meat? It depends. I had a panel of tasters test meat aged to various degrees and rank them by overall preference, tenderness, and funkiness. Almost everybody who tasted meat that had been aged for a couple of weeks—the period after which some degree of tenderization has occurred, but seriously funky flavor has yet to develop—preferred it to completely fresh meat. On the other hand, folks were more mixed about meat aged longer than that. Many preferred the more complex, cheese-like flavors that developed with meat aged between 30 and 45 days. Some even liked the ultra-funky flavors that developed in 45- to 60-day-old meat.

How to Dry Age Beef

But is it? Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas. But is aged meat really better than fresh meat? It depends. I had a panel of tasters test meat aged to various degrees and rank them by overall preference, tenderness, and funkiness. Almost everybody who tasted meat that had been aged for a couple of weeks—the period after which some degree of tenderization has occurred, but seriously funky flavor has yet to develop—preferred it to completely fresh meat. On the other hand, folks were more mixed about meat aged longer than that. Many preferred the more complex, cheese-like flavors that developed with meat aged between 30 and 45 days. Some even liked the ultra-funky flavors that developed in 45- to 60-day-old meat.

Dry Aging Beef Info. Optimal Conditions of Cooler Aging for Beef.
Almost EVERYTHING You Need To Know About Dry Aged Beef!
What is the Difference Between Dry Aged and Wet Aged Beef?
Dry Aging Beef to Increase Its' Tenderness
Is It Possible to Dry Age Beef At Home
Definition of Dry Aged Beef:
Forty years ago, most of our beef was dry aged. In the early 1960's the process of vacuum packing beef became the norm for most processors.
The advantage of this process was that they could "wet age" the beef in the bag and not lose any of the weight of the beef. Wet aging was much more cost effective for the processors so a weaning of the consumers' taste buds began to occur. Slowly, the consumer forgot what the real taste of steak was.
Beef is aged for 7 to 21 days. During this process a crust forms on the outside of the loin, very similar to the texture of beef jerky. This layer is trimmed away, leaving steaks that are superior in tenderness and flavor. During the dry aging process, the juices are absorbed into the meat, enhancing the flavor and tenderizing the steaks.
Research from major universities, including Kansas State University, indicates the enhancement of flavor and tenderness occurs in this Dry Aging process. Dry Aged Steaks are very popular in the fine, white linen steakhouses on the coasts.
The dry aging process takes special care and requires a relatively large inventory. It is very time consuming and expensive, requiring extra effort, storage and high-quality beef.
Up to 20% of the original weight of the loin is lost during the dry aging process. This is why dry aged steak is offered only in fine restaurants, upscale grocery stores and gourmet steak companies.
You DO NOT Age Pork!
Over 2 Hours of Learning How To:
Make The Primal Beef Cuts
Make Sub-Primal Beef Cuts
Make Retail Beef Cuts
Freezer Wrap Beef Correctly
Sharpen Your Knife Correctly
Use A Steel Correctly
What factors make THE BEST BEEF STEAKS?
1. What can be done to cattle before and after slaughter to produce
THE BEST BEEF STEAKS?
2. Grain fed beef.
3. Prime Grade Beef.
4. Marbling.
5. Cattle Breed.
6. Dry Aging.
Dry vs. wet aging!
Marbling is a must!
Color and Texture!
Optimal Conditions of Cooler Aging for Beef
 Due to great breeding, these cows—like Black Angus and Japanese Black Wagyu—have especially flavorful meat and natural superior marbling regardless of their grade. 6. Dry Aging. For select customers, those top purveyors also expertly dry-age beef. Only a few legendary steakhouses and even fewer butchers across the country do their own dry-aging because it's expensive and takes meticulous attention and expertise. Pappas Bros. Steakhouse is the only restaurant here to dry age their own beef. Judd Fruia, General Manager, said they have three trained chefs who monitor up to $100,000 worth of steaks in their UV hanging room around the clock. For Dallas home cooks, Rudolph's Market has been dry-aging beef for over a hundred years, said Brandon Andreason, butcher. " It's the only way to do it and the beef is hands-down superior to that aged any other way. If dried properly, even choice can be as good or even better than prime."

Due to great breeding, these cows—like Black Angus and Japanese Black Wagyu—have especially flavorful meat and natural superior marbling regardless of their grade. 6. Dry Aging. For select customers, those top purveyors also expertly dry-age beef. Only a few legendary steakhouses and even fewer butchers across the country do their own dry-aging because it's expensive and takes meticulous attention and expertise. Pappas Bros. Steakhouse is the only restaurant here to dry age their own beef. Judd Fruia, General Manager, said they have three trained chefs who monitor up to $100,000 worth of steaks in their UV hanging room around the clock. For Dallas home cooks, Rudolph's Market has been dry-aging beef for over a hundred years, said Brandon Andreason, butcher. " It's the only way to do it and the beef is hands-down superior to that aged any other way. If dried properly, even choice can be as good or even better than prime."

Is That Blood in My Steak? | Feast Is That Blood in My Steak?
Is That Blood in My Steak?
Burger Season 2019
Eat Wild
(Superfly) Pizza
You've Met Your "Matcha"!
Bizarre Snacks from Around the World
Fantastic Three Ingredient Desserts
 The other reason beef is relatively safer to eat than other meats raw is that it rarely contains parasites that can infect us whereas other meats do. It's worth noting that pathogenic bacteria can penetrate the surface of the meat if it is left out at room temperature for a long time. For those interested in other processes associated with steak the way they are aged for flavour may be of interest. Many steaks are aged which adds another interesting process to how the meat goes from animal to plate. When a steak is aged, it is left to allow for the enzymes that are naturally present in the steak to break down the the muscle tissue, which in turn improves the flavour and texture to the meat. This can be done in shrink wrap, which is known as wet-aging. The other way to age a steak is drying, which adds dehydration to the process which is also said to add flavour to the steak, although it will decrease the mass of the steak by around 20 percent. If this is a process you are interested in trying yourself check out this guide on how to dry age steak. The taste of Steak can be enhanced in combination with a vast amount of different sides and preparation techniques. It's a staple of many people's diets and as a species it's been said there's evidence of tools to cut and eat meat dating 2.6 million years ago.

Is That Blood in My Steak? | Feast

Is That Blood in My Steak?
Is That Blood in My Steak?
Burger Season 2019
Eat Wild
(Superfly) Pizza
You've Met Your "Matcha"!
Bizarre Snacks from Around the World
Fantastic Three Ingredient Desserts

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 Aging meat takes time and space, and time and space cost money. This cost gets passed on to the consumer. Well-aged meat can cost anywhere from 50 to 100% more than an equivalent piece of fresh meat. At home, so long as you're willing to give up a corner of your fridge or you have an extra mini fridge, the extra costs are minimal. You may have read that, in addition to the time and space required, much of the cost of aged meat comes down to the amount of meat that is wasted—that is, meat that dries out and needs to be trimmed. This is not as big a factor as you'd think, and we'll find out why soon. Selecting Meat to Age
What cut of meat should I buy for aging? To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib steak, and the porterhouse—the ideal cuts for aging. ( See here for more information on the four high-end steaks you should know.)

How to Dry Age Beef

Aging meat takes time and space, and time and space cost money. This cost gets passed on to the consumer. Well-aged meat can cost anywhere from 50 to 100% more than an equivalent piece of fresh meat. At home, so long as you're willing to give up a corner of your fridge or you have an extra mini fridge, the extra costs are minimal. You may have read that, in addition to the time and space required, much of the cost of aged meat comes down to the amount of meat that is wasted—that is, meat that dries out and needs to be trimmed. This is not as big a factor as you'd think, and we'll find out why soon. Selecting Meat to Age
What cut of meat should I buy for aging? To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib steak, and the porterhouse—the ideal cuts for aging. ( See here for more information on the four high-end steaks you should know.)

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 How to Dry Age Beef
Beef Guides
Techniques
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness. by
J. Kenji López-Alt Culinary Consultant
Instagram
Website
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Learn about Serious Eats's Editorial Process
J. Kenji López-Alt
updated Oct. 10, 2019
Dry-aged beef in a cast iron skillet. Damn, that looks good. This is the only method I know of that'll get you that steakhouse-quality charring without the benefit of a grill or an 1,800°F broiler. Photographs: J. Kenji López-Alt
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Sometimes I get emails from readers that say something along the lines of "You said in article X one thing, then, a couple years later, in article Y, you said almost the complete opposite. What gives?

How to Dry Age Beef

How to Dry Age Beef
Beef Guides
Techniques
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness. by
J. Kenji López-Alt Culinary Consultant
Instagram
Website
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science. Learn about Serious Eats's Editorial Process
J. Kenji López-Alt
updated Oct. 10, 2019
Dry-aged beef in a cast iron skillet. Damn, that looks good. This is the only method I know of that'll get you that steakhouse-quality charring without the benefit of a grill or an 1,800°F broiler. Photographs: J. Kenji López-Alt
Pin
Share
Email
Sometimes I get emails from readers that say something along the lines of "You said in article X one thing, then, a couple years later, in article Y, you said almost the complete opposite. What gives?

How to Make Restaurant-Quality Steak at Home Restaurant Steak Secrets
Restaurant Steak Secrets
The Grade
The Aging
The Seasoning
The Equipment
The Pan
The Process
The Experience
 Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform because of the risk of spoilage and food poisoning can be very high. You can, however, check with your local meat markets to try and find a source for aged beef. If you can't find it, don't worry. You can still get a great steak. The Seasoning
Great steaks need a little seasoning. Typically, a steak is seasoned with coarse ground black pepper, sea or kosher salt, parsley, and butter. Yes, Butter. We'll get to the butter later as it finds its way on to a number of steaks, but you have to add it at just the right time. The Equipment
Most big steakhouses broil their steaks.

How to Make Restaurant-Quality Steak at Home

Restaurant Steak Secrets
Restaurant Steak Secrets
The Grade
The Aging
The Seasoning
The Equipment
The Pan
The Process
The Experience

Aging is done by letting the meat sit (in very controlled conditions) for several days or weeks. This is a difficult process for the average person to perform because of the risk of spoilage and food poisoning can be very high. You can, however, check with your local meat markets to try and find a source for aged beef. If you can't find it, don't worry. You can still get a great steak. The Seasoning
Great steaks need a little seasoning. Typically, a steak is seasoned with coarse ground black pepper, sea or kosher salt, parsley, and butter. Yes, Butter. We'll get to the butter later as it finds its way on to a number of steaks, but you have to add it at just the right time. The Equipment
Most big steakhouses broil their steaks.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 Where you lie on that spectrum is a matter of experience. I personally prefer meat aged to 60 days, though beyond that, it gets a little too strong for me. Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher? Two reasons. First, bragging rights. How awesome is that dinner party gonna be where you tell your friends, "Like this beef? I aged it for eight weeks myself"? Second, it saves you money. Lots of money.

How to Dry Age Beef

Where you lie on that spectrum is a matter of experience. I personally prefer meat aged to 60 days, though beyond that, it gets a little too strong for me. Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher? Two reasons. First, bragging rights. How awesome is that dinner party gonna be where you tell your friends, "Like this beef? I aged it for eight weeks myself"? Second, it saves you money. Lots of money.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 Good question! First, a brief rundown on why you might want to age meat. Conventional wisdom cites three specific goals of dry-aging meat, all of which contribute toward improving its flavor or texture. Moisture loss might be a major one. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. At least, that's the theory. But is it true? ( Cue dramatic foreshadowing music.) Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak.

How to Dry Age Beef

Good question! First, a brief rundown on why you might want to age meat. Conventional wisdom cites three specific goals of dry-aging meat, all of which contribute toward improving its flavor or texture. Moisture loss might be a major one. A dry-aged piece of beef can lose up to around 30% of its initial volume due to water loss, which concentrates its flavor. At least, that's the theory. But is it true? ( Cue dramatic foreshadowing music.) Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak.

How to Dry Age Beef How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:
 At least, that's the theory. But is it true? ( Cue dramatic foreshadowing music.) Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak. But is it? Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas. But is aged meat really better than fresh meat? It depends.

How to Dry Age Beef

At least, that's the theory. But is it true? ( Cue dramatic foreshadowing music.) Tenderization occurs when enzymes naturally present in the meat act to break down some of the tougher muscle fibers and connective tissues. A well-aged steak should be noticeably more tender than a fresh steak. But is it? Flavor change is caused by numerous processes, including enzymatic and bacterial action, along with the oxidation of fat and other fat-like molecules. Properly dry-aged meat will develop deeply beefy, nutty, and almost cheese-like aromas. But is aged meat really better than fresh meat? It depends.

Extreme-aged steak: the gourmet world of meat with mould on | Beef | The Guardian Extreme-aged steak: the gourmet world of meat with mould on
Beef
Extreme-aged steak: the gourmet world of meat with mould on
Tony Naylor
729
 Christopher Thomond/Guardian
Tasting 99-day-old steak. Photograph: Christopher Thomond/Guardian
Tony Naylor
Wed 11 Mar 2015 09.50 EDT
Last modified on Tue 9 Jul 2019 05.38 EDT
729
729
371
371
Y ou know where you stand with steak, right? Twenty-eight-day aged beef is good. Get up to 35 or even 42 days of dry-ageing and, well, we’re talking ribeye royalty. All that steak needs is béarnaise sauce and a pile of hot, rustling frites, and there you have it: perfection. Except that, for certain chefs, enough is never enough. What happens if you age beef for 60 or 90 days, they ask? How magical would that meat be?

Extreme-aged steak: the gourmet world of meat with mould on | Beef | The Guardian

Extreme-aged steak: the gourmet world of meat with mould on
Beef
Extreme-aged steak: the gourmet world of meat with mould on
Tony Naylor
729

Christopher Thomond/Guardian
Tasting 99-day-old steak. Photograph: Christopher Thomond/Guardian
Tony Naylor
Wed 11 Mar 2015 09.50 EDT
Last modified on Tue 9 Jul 2019 05.38 EDT
729
729
371
371
Y ou know where you stand with steak, right? Twenty-eight-day aged beef is good. Get up to 35 or even 42 days of dry-ageing and, well, we’re talking ribeye royalty. All that steak needs is béarnaise sauce and a pile of hot, rustling frites, and there you have it: perfection. Except that, for certain chefs, enough is never enough. What happens if you age beef for 60 or 90 days, they ask? How magical would that meat be?

Extreme-aged steak: the gourmet world of meat with mould on | Beef | The Guardian Extreme-aged steak: the gourmet world of meat with mould on
Beef
Extreme-aged steak: the gourmet world of meat with mould on
Tony Naylor
729
 All that steak needs is béarnaise sauce and a pile of hot, rustling frites, and there you have it: perfection. Except that, for certain chefs, enough is never enough. What happens if you age beef for 60 or 90 days, they ask? How magical would that meat be? And then they do it. Which explains why we are now in the midst of an international steak-based arms race – one which the Dallas Chop House may have already won over in Texas, after it served a (and no, this is not a typo) 459-day aged steak last year. Eleven Madison Park in New York, meanwhile, has served a comparatively callow 140-day aged steak on its tasting menu (“stunt beef”, as one TripAdvisor wag had it). In London, ageing lengths are creeping up (there is a grass-fed 55-day steak at Hawksmoor, and 70-day Danish beef at Mash in Soho), and the Canary Wharf branch of Goodman steakhouse has found a ready audience for its experiments in what executive chef Olly Bird calls “extreme ageing”. Its latest 180-day aged rib should go on sale on Friday.

All that steak needs is béarnaise sauce and a pile of hot, rustling frites, and there you have it: perfection. Except that, for certain chefs, enough is never enough. What happens if you age beef for 60 or 90 days, they ask? How magical would that meat be? And then they do it. Which explains why we are now in the midst of an international steak-based arms race – one which the Dallas Chop House may have already won over in Texas, after it served a (and no, this is not a typo) 459-day aged steak last year. Eleven Madison Park in New York, meanwhile, has served a comparatively callow 140-day aged steak on its tasting menu (“stunt beef”, as one TripAdvisor wag had it). In London, ageing lengths are creeping up (there is a grass-fed 55-day steak at Hawksmoor, and 70-day Danish beef at Mash in Soho), and the Canary Wharf branch of Goodman steakhouse has found a ready audience for its experiments in what executive chef Olly Bird calls “extreme ageing”. Its latest 180-day aged rib should go on sale on Friday.

Steak Cuts | HowStuffWorks How Steak Works
How Steak Works
Steak Cuts
Steak au Poivre
 After butchering, a cut is left to age, a natural process in which enzymes deteriorate in the meat, increasing tenderness. The best cuts are usually aged "dry" in controlled open-air environments. Dry aging results in smaller steaks with more intense flavor. Other cuts are "wet aged" or "vacuum aged" -- sealed into an airless plastic pouch [source: The Nibble ]. After the steak has aged, it's time for the most exciting -- and most contentious -- part. Whether you like your steak charred to perfection or "so bloody it moos," head to the next page to learn about the different ways to cook a steak. Steak au Poivre
This classic dish involves coating steak in cracked pepper, sometimes along with other piquant flavors such as garlic and Dijon mustard. To avoid over spicing the meat, one cooking site recommends using a coffee grinder, rather than a peppermill, to ensure that the peppercorns are only coarsely crushed [source: Steaks Guide ].

Steak Cuts | HowStuffWorks

How Steak Works
How Steak Works
Steak Cuts
Steak au Poivre

After butchering, a cut is left to age, a natural process in which enzymes deteriorate in the meat, increasing tenderness. The best cuts are usually aged "dry" in controlled open-air environments. Dry aging results in smaller steaks with more intense flavor. Other cuts are "wet aged" or "vacuum aged" -- sealed into an airless plastic pouch [source: The Nibble ]. After the steak has aged, it's time for the most exciting -- and most contentious -- part. Whether you like your steak charred to perfection or "so bloody it moos," head to the next page to learn about the different ways to cook a steak. Steak au Poivre
This classic dish involves coating steak in cracked pepper, sometimes along with other piquant flavors such as garlic and Dijon mustard. To avoid over spicing the meat, one cooking site recommends using a coffee grinder, rather than a peppermill, to ensure that the peppercorns are only coarsely crushed [source: Steaks Guide ].