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Dry-aging beef?

Answered on August 19, 2014
Created October 07, 2010 at 9:26 PM

Has anyone else tried drying their own meat the way fancy steakhouses do?

I experimented with "dry-aging" my own beef by storing it uncovered and on rack in the refrigerator. I left a ribeye roast alone for a week, during which it turned a dark purple and gained a hard "crust." I sliced off a thick steak, trimmed the crust away, and pan-roasted it -- it was delicious, although it shrunk more than I'm used to, presumably because it had a reduced water content, though it was certainly still juicy. I cut a series of steaks this way, every other day or so, until the roast was gone, and each was great. I did notice that the meat got progressively lighter in weight, and there was a noticeable "gamy" (but not rotten) smell in the refrigerator for the duration. So I happily ate unfrozen, unwrapped meat that was at least a couple of weeks old, with no dire results.

Was I risking food-poisoning? Assuming the answer is no, does anyone know how long I could have safely kept this up? Do steakhouses have a special environment in which to do this?

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7 Answers

1
03f5a69fde4012b827ebdb6d93b71e7a

on October 08, 2010
at 01:32 AM

I generally dry age beef for better flavour. I think I first heard about it from Alton Brown and roughly use his technique: http://www.foodnetwork.com/recipes/alton-brown/dry-aged-chimney-porterhouse-recipe/index.html

But I haven't left it more than a few days. Certainly others do dry aging for much longer periods: http://steamykitchen.com/6626-review-how-to-dry-age-steaks-with-drybag.html

1
93f44e8673d3ea2294cce085ebc96e13

(10502)

on October 07, 2010
at 11:32 PM

I am no expert in dry-aging beef -- but have noticed that gourmet butchers do use sterile refrigerators with are carefully controlled for air flow, humidity, and temperature. i.e. special environment.

0
535ced7ff5ffbb44c471ce3751d058cb

(64)

on October 12, 2010
at 09:46 PM

we always age everything we kill or butcher it lets the blood settle out of the meat which usually gives it a gamey taste. Wild game up to 3 weeks and beef usually 14-18 days.

0
100fd85230060e754fc13394eee6d6f1

(18696)

on October 08, 2010
at 04:44 PM

I dry-age a little, but mostly I air-dry. Dry-ageing takes weeks, so if I have a big slab and just cut off it as I eat, the end might be aged. Usually I air-dry the individual steaks so both sides are dry. I find it tastes best at about 4 days.

It's definitely safe, though you might want to cut the edges off. I think dry-ageing takes 3-8 weeks. Restaurants sometimes have huge refrigerated rooms for this purpose.

0
3f61ba25dff05b513c7769a22408169a

on October 08, 2010
at 04:38 PM

I have dry aged beef and dry aged to make jerky for pemmican in my refrigerator on a rack in a manner similar to the one you described. I have left meat in there for 3-4 weeks on occasion with no off smell or taste. Just beautiful flavor. I understand that if you get a white mold crust you can just cut it off. I didn't have a mold problem though.

0
0c0c5c65612425e497b7231c21516943

(1354)

on October 08, 2010
at 12:48 PM

I haven't done this, but I just finished up a wonderful round of homemade beef jerky. It is delicious and very easy to make!

0
6eb2812b40855ba64508cbf2dc48f1b6

(2119)

on October 08, 2010
at 11:20 AM

Look on a zero-carb forum - I recall seeing a lot of talk about dry-aging beef at home. Probably it was zeroinginonhealth.com

If that's all you're eating, it's probably easier to do as there's nothing else in the fridge, and a fair number of those folks eat nothing but beef.

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