How To Dry Age Beef At Home

This is why it s worth investing in a stand alone thermometer even if your fridge has a temperature indicator just to be extra safe.

You will need to invest in a few tools in order to do it properly. The first thing you ll need is a dedicated refrigerator that s capable of holding 36 f. If you ve ever tasted a thick prime steak dry aged 4 to 6 weeks and reverse seared you ve come pretty close to heaven on earth. And there s a darn good reason why.

Dry aging does not appeal to everyone. Too warm and the meat will spoil too cold and it will freeze stopping the aging process. Aging beef increases the tenderness and taste of the meat by producing a more succulent beefier flavor. How to dry age beef at home.

The melt in your mouth texture the flavour profiles the tenderness the deep shades of red you see when cooked to perfection it s a no brainer for beef lovers who expect an experience when they cut into their steak. Dry aging is done by hanging meat in a controlled closely watched refrigerated environment. A dry aged piece of beef can lose up to around 30 of its initial volume due to water loss which concentrates its flavor. The old method of aging meat is known as dry aging.

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The assumption here is if you ve arrived at this article interested enough in creating a set up at home that you enjoy aged beef. Most beef is aged in shrink wrap in a process called wet aging. The temperature needs to stay between 36 f and freezing. Dry aged beef has a remarkable depth of flavor but it can be expensive and hard to come by.

Moisture loss might be a major one. There are some folks who prefer regular beef and who find the intense and nutty flavors of dry aging too much for their palate. A temperature above 40 f will spoil the meat. One of the best dry aged beef purveyors we know is chicago steak company we asked chicago steak ceo matt crowley to share his thoughts on the difference between dry and wet aged beef and how to dry age beef at home.

The good news is that if you have a refrigerator you can dry age beef at home. The best temperature for dry aging beef at home is debatable but most experts agree that it is around 34 f or slightly above. 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.