Aging your beef

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Copasspupil
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Aging your beef

Postby Copasspupil » Wed Jun 13, 2018 12:17 am

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?
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Re: Aging your beef

Postby egghead » Wed Jun 13, 2018 2:50 am

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.
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Re: Aging your beef

Postby Copasspupil » Wed Jun 13, 2018 7:53 pm

Ok what a fed wine?
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Re: Aging your beef

Postby egghead » Thu Jun 14, 2018 5:07 pm

Can’t recall the name - just that it was a Cabernet.
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Re: Aging your beef

Postby Copasspupil » Wed Jan 02, 2019 1:31 pm

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
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Re: Aging your beef

Postby Txdragon » Wed Jan 02, 2019 5:08 pm

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.
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Re: Aging your beef

Postby Txdragon » Wed Jan 02, 2019 5:09 pm

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
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Re: Aging your beef

Postby Copasspupil » Wed Jan 02, 2019 8:27 pm

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?
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Re: Aging your beef

Postby egghead » Wed Jan 02, 2019 9:57 pm

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.
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Cut into steaks and vacuum packed
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Txdragon
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Re: Aging your beef

Postby Txdragon » Wed Jan 02, 2019 10:14 pm

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..
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Re: Aging your beef

Postby T-monks » Thu Jan 03, 2019 4:25 pm

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!

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