The Texas BBQ Forum

I was surfing YouTube and started watching how you can age beef in the refrigerator. Do any of you guys do that or just throw it in the grill?

I have dry aged 3 ribeye primals. The first was 28 days, second was 30 days and the third was soaked in a fed wine and dry aged for 85 days. Into a separate fridge (it’s a drawer fridge in our island) all by its lonesome at 34 degrees.

Trimmed all the hard stuff then cut into steaks. Excellent.

Ok what a fed wine?

Can’t recall the name - just that it was a Cabernet.

I see some that use a bag and some that’s left out is it required to have a bag? I know it will be in a separate refrigerator for it

I have experimented with small cuts like tri tip. Turned out wonderful! I would invest in a separate refrigerator for anything larger to keep temps constant and consistent.

Copasspupil wrote:I see some that use a bag and some that’s left out is it required to have a bag? I know it will be in a separate refrigerator for it

In the bag is wet aging. Dry vs wet age is 2 totally different flavors and processes. I prefer dry age over wet age, hands down.

Mr. Egghead did this one here..
viewtopic.php?f=5&t=31818&p=267851&hilit=Dry+age#p267851

TD how did you do yours? I’ve seen the wire rack on top of a bed of H rock salt. Is there another method for dry?

Just put it on a rack so air can get to all surfaces. Trim the dried stuff of the ends, slice into steaks, trim the dried stuff off of the steaks, then cook or store.

Good luck with it.

Copasspupil wrote:TD how did you do yours? I’ve seen the wire rack on top of a bed of H rock salt. Is there another method for dry?

I did like egghead; on a rack where air can circulate. The salt method your referring to isn't bad either. The salt helps remove moisture as well. If you REALLY wanna get creative, you can rig up a small computer fan and wire it to a 12v wall plug and put that in your fridge for extra circulation. If I had pics of my old one, I'd post it but, dang..

I recently bought a few beautiful dry aged ribeyes, but once I got them out of their packaging, the smell was not great. Flavor was funky. They definitely weren't treated properly.
Had to return them. Sad!

Well, I sold the monster refrigerator main reason was I wanted a refrigerator that I could still get parts for. I found another True brand which was made for Pepsi and works correctly. I'm picking it up tomorrow afternoon and will tweak it a little to work for my needs. I am dry aging another NY strip for this coming Father's Day and it will be a 35 day aging. Can't wait. I also will be saving the cut off strip to add to the brisket I will be doing next. This one is for Rambo. You have inspired me.

This may be good but I'm not going to that much trouble; give me a steak and I'll cook it

It's said that dry aged steaks are flavor X10.

Rambo wrote:This may be good but I'm not going to that much trouble; give me a steak and I'll cook it

I'm with him.^^^^^^^^