How to Ready Dry Age Beef

Beefiness

Wet-Crumbling vs. Dry-Crumbling and How to Dry-Historic period Beef at Dwelling house

March 15, 2019

If you've ever tasted a thick prime steak dry-aged iv to 6 weeks (and reverse seared), yous've come pretty close to sky on earth. I of the all-time dry out-aged beef purveyors nosotros know is Chicago Steak Company. We asked Chicago Steak CEO Matt Crowley to share his thoughts on the difference between dry- and wet-anile beef and how to dry-historic period beef at home.

If you've bought a steak from a grocery shop, in that location'due south a good chance you've purchased a wet-aged steak. Unlike dry out-crumbling, which is centuries old, wet-aging is a relatively new technique, invented in the 1950s.

Moisture-aging involves vacuum sealing steaks—the same method used to prevent freezer burn when freezing meat. Though some people prefer wet-aged steaks, nearly Americans prefer dry out-anile beef. Without oxygen, the chemical changes that demand to occur for dry-anile gustatory modality but aren't possible. While a pocket-size amount of enzymatic changes tin happen in wet-anile beef, the overall change is minimal. This leaves moisture-aged steaks with a more metallic, "bloody" taste, while dry out-aged steaks take richer, fuller-bodied, and more complex umami flavors.

Wet-aging is popular with many grocery stores considering it is a far less expensive procedure than dry-aging. While dry-aging typically takes 4-6 weeks, requires specialized crumbling lockers, and causes product loss due to trimming and evaporation, wet-aging takes less time, less equipment, and causes no loss of production. As a result, wet-aged beef is easier to find and cheaper to buy.

Misconceptions About Dry Aging

While it'due south possible to dry-age beef at home, it is far more than difficult and involved than some guides (including several online) would lead you to believe.

1 popular misconception is that you can dry-historic period steaks past lining them with cheesecloth or newspaper towel, then leaving them in your fridge for 4 to 7 days. While this method dehydrates steaks (which can raise flavor intensity), it does not properly age them. Beef needs to be aged for at to the lowest degree 14 days for enzymes to properly tenderize fibers, and needs to be aged for at to the lowest degree 21 days for complex flavors to develop. One week in a fridge—cheesecloth or no cheesecloth—won't brand that happen.

Instead, dry-aging takes defended equipment, time, and large, cardinal cuts.

What Y'all Need to Dry-Age Beef

If you want to dry-historic period beef at dwelling, you'll need to outset out with a large cut of top-grade, USDA Prime beefiness. Dry-aging needs to be done earlier a roast is cut into private steaks, and then become with something like a large rib roast, three ribs minimum. Also, be sure to purchase a cut that still has a thick cap of fat on its exterior. This manner, that side will only lose fatty when y'all trim the exterior at the end of the aging process.

You lot'll so need the following equipment: a dedicated refrigerator, a small fan, a tray, and a wire cooking rack.

Note: Do not age beefiness in a refrigerator with other foods, as your beef will pick up flavors from those foods and vice versa. Dry-aging in a multi-use refrigerator volition also throw off moisture levels. The need for a dedicated refrigerator is the biggest claiming and added toll to at-home dry-aging.

How to Dry out-Historic period Beef at Habitation

1. First, select your fridge and set up a pocket-sized, electric fan within to maintain airflow. Next, put a wire rack on peak of a tray. The tray is to collect any drippings. Make sure the lesser of the rack is elevated so that airflow is possible on all sides of the beef.
2. Set your cut of beef on top of the wire rack. So, slide the tray, rack, and beef into the fridge and await. Await 2-4 weeks if you're only looking for added tenderness, 4-vi weeks for that famous dry-anile taste, and 6-8 (or more) weeks if you're looking to develop some seriously funky aromas and flavors. While it is okay to check on your beef occasionally, remember that every fourth dimension you open up your fridge's door you throw off moisture levels and invite unwanted odors in.
3. After y'all take aged your cut for your preferred length of time, remove it from the fridge. At this indicate, the outside will exist dry, deep-cherry or majestic/brownish, and may have developed mold. Trim away any of this meat, too as any exterior fat. Finally, cut the beef into individual steaks, according to your tastes. We recommend betwixt ane¼ to two inches thickness, though some grillers prefer steaks as thick as 3 inches or more.

Recollect: when aging at home, it can exist hard to adjust and control things similar humidity, airflow, and temperature without professional equipment. Because of this, dry-aging at home is generally less precise than professional dry-aging. This ways that it can be tough—if not incommunicable—to replicate the signature taste of a specific eatery or butcher's dry-aging process.

Larn more: What Is Dry out-Anile Beefiness?

Endeavour these fabled steak recipes on our site:

• Carmine-Smoked Strip Steak with Cutting Board Sauce
• Caveman Tri-Tip with Ember Salsa
• Bandbox-Smoked Steaks
• Florentine-Way Steak (Bistecca alla Fiorentina)
• Cowboy Rib Eye a la Plancha with Crispy Brioche Salad and Grilled Dates

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Source: https://barbecuebible.com/2019/03/15/how-to-dry-age-beef-at-home/

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