[tc328]

Anyone here age their own beef? I never try but would like to know some real life experience (good and bad)

I only have 1 main frig right now so maybe will try to age a roast when I get a 2nd frig in the basement

[PoorLurker]

You have one of these in your basement?

[jtodd_fl]

Originally Posted by PoorLurker

You have one of these in your basement?

I am going to go ahead and assume he meant a refrigerator, although mega props if you have a frigate.

[daixloxbmw]

I've dry aged beef a couple times at varying periods of 30, 45 and 60 days in my own mini fridge in the basement. I've posted about it in the BBQ & Grilling thread here: http://www.e90post.com/forums/showpo...&postcount=172

Step 1: Get a large slab of beef, preferably with the bone in and fat cap intact.



Step 2: Age in temperature and humidity controlled space with adequate airflow. I used an old mini fridge in the basement with a small fan. The temperature in my mini fridge fluctuated wildly so I had to check on it at least twice a day to make minor adjustments.



Step 3: I aged this slab for 30 days. Most say you need at least 21 days to notice any appreciable improvements in tenderness. I found 30 days to be the sweet spot with a beefier flavor and good tenderness. At 45 days, the tenderness is even better but the flavor takes on a cheesy/nutty aroma, which is an acquired taste.



Step 4: Trim off dried crust. Started with a 8 lb slab. After the moisture loss and trim from the dry aging process, I am left with just over 5 lbs. Notice the intense, deep purple color of the beef compared to the light pink I started with.



Accounting for the 3 lbs I lost during the dry aging process, I estimate that I paid about ~$18/lb to dry age my own beef, which is easily at least half the price of buying it that way.

Enjoy!

[tc328]

Originally Posted by daixloxbmw

I've dry aged beef a couple times at varying periods of 30, 45 and 60 days in my own mini fridge in the basement. I've posted about it in the BBQ & Grilling thread here: http://www.e90post.com/forums/showpo...&postcount=172

Step 1: Get a large slab of beef, preferably with the bone in and fat cap intact.



Step 2: Age in temperature and humidity controlled space with adequate airflow. I used an old mini fridge in the basement with a small fan. The temperature in my mini fridge fluctuated wildly so I had to check on it at least twice a day to make minor adjustments.



Step 3: I aged this slab for 30 days. Most say you need at least 21 days to notice any appreciable improvements in tenderness. I found 30 days to be the sweet spot with a beefier flavor and good tenderness. At 45 days, the tenderness is even better but the flavor takes on a cheesy/nutty aroma, which is an acquired taste.



Step 4: Trim off dried crust. Started with a 8 lb slab. After the moisture loss and trim from the dry aging process, I am left with just over 5 lbs. Notice the intense, deep purple color of the beef compared to the light pink I started with.



Accounting for the 3 lbs I lost during the dry aging process, I estimate that I paid about ~$18/lb to dry age my own beef, which is easily at least half the price of buying it that way.

Enjoy!

Wow, thanks...Im not so sure about the fan inside

[jtodd_fl]

Originally Posted by tc328

Wow, thanks...Im not so sure about the fan inside

Do not leave out the fan. The most important part is... to have your meat blown. (Sorry, this is OT.)

[tc328]

Can you freeze any leftover that you dont use...should still be good right

[tc328]

Originally Posted by jtodd_fl

Do not leave out the fan. The most important part is... To blow your meat. (Sorry, this is OT.)

I know, just afraid the fan motor burns and starf a fire

[AIRPOWER]

My "meat" has been aged 52 years............

[Mywifes335]

I age my steaks too

[Mstandard]

We own a supermarket and we dry age our beef for a minimum of 31 days in a humidity controlled refrigirator.



I would highly suggest having a dedicated fridge as you said. Our fridge has 1 computer fan in each corner to keep a good airflow around the meat. Find a good remote thermometer and adjust your fridge so it stays between 0°C and 4°C and between 60RH and 80RH. Feel free to ask if you have any question!

I know I'ts a personnal thing but I usually like my beef best when aged around 45 days. Cheers!

[jtodd_fl]

Originally Posted by Mstandard

We own a supermarket and we dry age our beef for a minimum of 31 days in a humidity controlled refrigirator.


I would highly suggest having a dedicated fridge as you said. Our fridge has 1 computer fan in each corner to keep a good airflow around the meat. Find a good remote thermometer and adjust your fridge so it stays between 0°C and 4°C and between 60RH and 80RH. Feel free to ask if you have any question!

I know I'ts a personnal thing but I usually like my beef best when aged around 45 days. Cheers!

Thanks for sharing. That looks great.

[vsix]

Didn't freaking understood a super freaking darn thing????
What the ....huuuuh?

[tc328]

Originally Posted by vsix

Didn't freaking understood a super freaking darn thing????
What the ....huuuuh?

Lol....u ever have a juice beefy steak? You get that from a good aged meat

[P1]

Lot of hype these days about dry aging meat...

[vsix]

Originally Posted by tc328

Lol....u ever have a juice beefy steak? You get that from a good aged meat

Originally Posted by P1et

Lot of hype these days about dry aging meat...

Oh ok LOL
Thanks for your explanation guys

[EZgo]

Dry-aged 45 days is deliciousness. I bought the gear to do it awhile back. However, I had meat procurement problems, got busy, and put it on the back burner. Dry-age, sous-vide at 130F, then briefly sear at 700F!

[UglyBuzzard]

I guess I do. Wife says my meat has aged.

[1MOREMOD]

Mines pretty old.

[ShopVac]

Honestly...I don't recall ever trying this. Guess I'm going to need to buy some...see what the hype is all about.

[tc328]

Originally Posted by ShopVac

Honestly...I don't recall ever trying this. Guess I'm going to need to buy some...see what the hype is all about.

I dont think its hype, its like aged cheese and wine. The average supermarket will not carry them as they're more expensive.

[tc328]

Originally Posted by Mstandard

We own a supermarket and we dry age our beef for a minimum of 31 days in a humidity controlled refrigirator.

[IMG]http://i116.photobucket.com/albums/o...r/IMG_2492.jpg[/IMG]

I would highly suggest having a dedicated fridge as you said. Our fridge has 1 computer fan in each corner to keep a good airflow around the meat. Find a good remote thermometer and adjust your fridge so it stays between 0°C and 4°C and between 60RH and 80RH. Feel free to ask if you have any question!

I know I'ts a personnal thing but I usually like my beef best when aged around 45 days. Cheers!

[IMG]http://i116.photobucket.com/albums/o.../IMG_24851.jpg[/IMG]

Dumb question, whats RH? Humidity?