No the subject line is not a pun on middle age.

I'm curious as to whether anyone has ever dry aged their own beef. I live in
an urban apartment and I love my occasional rib eye.

cheers

rmg wrote:
> No the subject line is not a pun on middle age.
>
> I'm curious as to whether anyone has ever dry aged their own beef. I live in
> an urban apartment and I love my occasional rib eye.

Funny you should ask. Wednesday's radio program was all about this. I
mentioned it and we got lots of phone calls about the whole subject.

Freshly killed beef doesn't taste very good and is on the tough side.
Aging permits the enzymes naturally present in the meat to "digest" it a
bit to make it more tender and improve the flavor. That applies to
either wet or dry aging. Dry aging confers an additional benefit. It
lets some of the moisture dry out of the meat and, so, concentrates the
flavor while permitting the enzymes to continue tenderizing.

The meat I last used was a cryopack rib section (the whole 11 to 14
pound piece still in its wholesale packaging) from Costco that I store
in my fridge for a couple weeks just as I buy it. I usually cut anywhere
from 21 to 28 steaks from each piece, so you have to like beef a lot or
have a big party planned.

What this *is not* is the packages in the meat counter of most
supermarkets where they've cut larger pieces into small steaks or roasts
and they're sitting on plastic trays with one of those absorptive
"diapers" to soak up the blood. You can't wet age them. The meat will
simply spoil. You can dry-age them briefly - two or three days - but
that's all.

Cryopacked meats have a shelf life (refrigerated) of something over a
month from pack date, on up to about 45 days. I store them unopened in
my fridge for two weeks.

Then I take them out of the packaging, rinse them off and dry with paper
towels. I put the whole piece of meat on a rack like people use for
cooling cakes and put that on a baking sheet (restaurant half sheet pan)
with sides. I loosely drape a clean paper towel over the meat and put it
in the fridge for another week or so. No seasoning, no marinades. No
messing with it. Plain meat. As long as it's up off the pan so air can
get all around it, it won't spoil any time soon. The last one I did went
almost 20 days dry aging before we ate the last of it and it still
smelled like good, clean meat. Some of the surface will dry and get a
bit hard. The usual thing is to cut that off, but I don't bother. I've
never been bothered by the dried part after cooking.

I cut steaks as needed from the big piece and put it right back in the
fridge. It can *never* be put into a sealed container for more than a
couple days before you'll smell spoilage proceeding.

Here are the cautions:
1) if the meat is sitting on a solid surface rather than a rack, it will
spoil in a few days.
2) the meat must be kept cold all through the aging process.
3) make sure the meat isn't sitting under anything that will drip on it.
4) dry-aged meats don't render much juice, but make sure any tiny bit of
juice can't drip on any other food.

Dry-aged meats are commercially available, but they're very pricey. I
paid $15 a pound for rib eye steaks recently to do a comparison. Mine in
the last batch were every bit as good, maybe better.

I have a new one wet-aging even as we speak.

Pastorio

Wow, this is a GREAT response! I pay almost 15 a pound for a rib eye in San
Francisco and it's not even dry aged :-(
What about a one-person situation? Can I vac-pac a rib eye with similar
results?

"Bob (this one)" > wrote in message
...
> rmg wrote:
> > No the subject line is not a pun on middle age.
> >
> > I'm curious as to whether anyone has ever dry aged their own beef. I
live in
> > an urban apartment and I love my occasional rib eye.
>
> Funny you should ask. Wednesday's radio program was all about this. I
> mentioned it and we got lots of phone calls about the whole subject.
>
> Freshly killed beef doesn't taste very good and is on the tough side.
> Aging permits the enzymes naturally present in the meat to "digest" it a
> bit to make it more tender and improve the flavor. That applies to
> either wet or dry aging. Dry aging confers an additional benefit. It
> lets some of the moisture dry out of the meat and, so, concentrates the
> flavor while permitting the enzymes to continue tenderizing.
>
> The meat I last used was a cryopack rib section (the whole 11 to 14
> pound piece still in its wholesale packaging) from Costco that I store
> in my fridge for a couple weeks just as I buy it. I usually cut anywhere
> from 21 to 28 steaks from each piece, so you have to like beef a lot or
> have a big party planned.
>
> What this *is not* is the packages in the meat counter of most
> supermarkets where they've cut larger pieces into small steaks or roasts
> and they're sitting on plastic trays with one of those absorptive
> "diapers" to soak up the blood. You can't wet age them. The meat will
> simply spoil. You can dry-age them briefly - two or three days - but
> that's all.
>
> Cryopacked meats have a shelf life (refrigerated) of something over a
> month from pack date, on up to about 45 days. I store them unopened in
> my fridge for two weeks.
>
> Then I take them out of the packaging, rinse them off and dry with paper
> towels. I put the whole piece of meat on a rack like people use for
> cooling cakes and put that on a baking sheet (restaurant half sheet pan)
> with sides. I loosely drape a clean paper towel over the meat and put it
> in the fridge for another week or so. No seasoning, no marinades. No
> messing with it. Plain meat. As long as it's up off the pan so air can
> get all around it, it won't spoil any time soon. The last one I did went
> almost 20 days dry aging before we ate the last of it and it still
> smelled like good, clean meat. Some of the surface will dry and get a
> bit hard. The usual thing is to cut that off, but I don't bother. I've
> never been bothered by the dried part after cooking.
>
> I cut steaks as needed from the big piece and put it right back in the
> fridge. It can *never* be put into a sealed container for more than a
> couple days before you'll smell spoilage proceeding.
>
> Here are the cautions:
> 1) if the meat is sitting on a solid surface rather than a rack, it will
> spoil in a few days.
> 2) the meat must be kept cold all through the aging process.
> 3) make sure the meat isn't sitting under anything that will drip on it.
> 4) dry-aged meats don't render much juice, but make sure any tiny bit of
> juice can't drip on any other food.
>
> Dry-aged meats are commercially available, but they're very pricey. I
> paid $15 a pound for rib eye steaks recently to do a comparison. Mine in
> the last batch were every bit as good, maybe better.
>
> I have a new one wet-aging even as we speak.
>
> Pastorio

rmg wrote:

> Wow, this is a GREAT response! I pay almost 15 a pound for a rib eye
> in San Francisco and it's not even dry aged :-( What about a
> one-person situation? Can I vac-pac a rib eye with similar results?

You *can't* vacuum package a steak at home to wet-age it. Beyond that, I
said below:

>> What this *is not* is the packages in the meat counter of most
>> supermarkets where they've cut larger pieces into small steaks or
>> roasts and they're sitting on plastic trays with one of those
>> absorptive "diapers" to soak up the blood. You can't wet age them.
>> The meat will simply spoil. You can dry-age them briefly - two or
>> three days - but that's all.

Put the steak on a rack to get it up off the surface and drape a paper
towel over it. Two or three days is about it. It'll get a little better
than you bought, but it'll also be a bit smaller from evaporation of juices.

Pastorio




>
> "Bob (this one)" > wrote in message
> ...
>
>> rmg wrote:
>>
>>> No the subject line is not a pun on middle age.
>>>
>>> I'm curious as to whether anyone has ever dry aged their own
>>> beef. I
>
> live in
>
>>> an urban apartment and I love my occasional rib eye.
>>
>> Funny you should ask. Wednesday's radio program was all about this.
>> I mentioned it and we got lots of phone calls about the whole
>> subject.
>>
>> Freshly killed beef doesn't taste very good and is on the tough
>> side. Aging permits the enzymes naturally present in the meat to
>> "digest" it a bit to make it more tender and improve the flavor.
>> That applies to either wet or dry aging. Dry aging confers an
>> additional benefit. It lets some of the moisture dry out of the
>> meat and, so, concentrates the flavor while permitting the enzymes
>> to continue tenderizing.
>>
>> The meat I last used was a cryopack rib section (the whole 11 to 14
>> pound piece still in its wholesale packaging) from Costco that I
>> store in my fridge for a couple weeks just as I buy it. I usually
>> cut anywhere from 21 to 28 steaks from each piece, so you have to
>> like beef a lot or have a big party planned.
>>
>> What this *is not* is the packages in the meat counter of most
>> supermarkets where they've cut larger pieces into small steaks or
>> roasts and they're sitting on plastic trays with one of those
>> absorptive "diapers" to soak up the blood. You can't wet age them.
>> The meat will simply spoil. You can dry-age them briefly - two or
>> three days - but that's all.
>>
>> Cryopacked meats have a shelf life (refrigerated) of something over
>> a month from pack date, on up to about 45 days. I store them
>> unopened in my fridge for two weeks.
>>
>> Then I take them out of the packaging, rinse them off and dry with
>> paper towels. I put the whole piece of meat on a rack like people
>> use for cooling cakes and put that on a baking sheet (restaurant
>> half sheet pan) with sides. I loosely drape a clean paper towel
>> over the meat and put it in the fridge for another week or so. No
>> seasoning, no marinades. No messing with it. Plain meat. As long as
>> it's up off the pan so air can get all around it, it won't spoil
>> any time soon. The last one I did went almost 20 days dry aging
>> before we ate the last of it and it still smelled like good, clean
>> meat. Some of the surface will dry and get a bit hard. The usual
>> thing is to cut that off, but I don't bother. I've never been
>> bothered by the dried part after cooking.
>>
>> I cut steaks as needed from the big piece and put it right back in
>> the fridge. It can *never* be put into a sealed container for more
>> than a couple days before you'll smell spoilage proceeding.
>>
>> Here are the cautions: 1) if the meat is sitting on a solid surface
>> rather than a rack, it will spoil in a few days. 2) the meat must
>> be kept cold all through the aging process. 3) make sure the meat
>> isn't sitting under anything that will drip on it. 4) dry-aged
>> meats don't render much juice, but make sure any tiny bit of juice
>> can't drip on any other food.
>>
>> Dry-aged meats are commercially available, but they're very pricey.
>> I paid $15 a pound for rib eye steaks recently to do a comparison.
>> Mine in the last batch were every bit as good, maybe better.
>>
>> I have a new one wet-aging even as we speak.
>>
>> Pastorio
>
>
>

> >>
> >> The meat I last used was a cryopack rib section (the whole 11 to 14
> >> pound piece still in its wholesale packaging) from Costco that I
> >> store in my fridge for a couple weeks just as I buy it. I usually
> >> cut anywhere from 21 to 28 steaks from each piece, so you have to
> >> like beef a lot or have a big party planned.

How much is something like this priced?


What does dry aging do for the meat? Does it actually taste better than
the rib eye or new york strips I can buy at the market?

"Bob (this one)" > wrote in message
...
> rmg wrote:
>
> > Wow, this is a GREAT response! I pay almost 15 a pound for a rib eye
> > in San Francisco and it's not even dry aged :-( What about a
> > one-person situation? Can I vac-pac a rib eye with similar results?
>
> You *can't* vacuum package a steak at home to wet-age it. Beyond that, I
> said below:
>
> >> What this *is not* is the packages in the meat counter of most
> >> supermarkets where they've cut larger pieces into small steaks or
> >> roasts and they're sitting on plastic trays with one of those
> >> absorptive "diapers" to soak up the blood. You can't wet age them.
> >> The meat will simply spoil. You can dry-age them briefly - two or
> >> three days - but that's all.

That makes sense. I don't buy steaks on diapers - I usually get them
individually from heaps of meat at Whole Paycheck (Foods). I will try your
method the next time I have a rib eye. It sounds like it could be great.
Thanks for taking the time to explain it twice!

rox

Bill wrote:

>>>>The meat I last used was a cryopack rib section (the whole 11 to 14
>>>> pound piece still in its wholesale packaging) from Costco that I
>>>>store in my fridge for a couple weeks just as I buy it. I usually
>>>>cut anywhere from 21 to 28 steaks from each piece, so you have to
>>>>like beef a lot or have a big party planned.
>
> How much is something like this priced?

It will vary depending on where you buy it. The last one I bought cost
$6.29 a pound. Steaks cut from these sections were selling for $7.95 in
their meat case.

> What does dry aging do for the meat? Does it actually taste better than
> the rib eye or new york strips I can buy at the market?

I've already written this twice. Go back upthread and read it.

Pastorio