Well, color me stupid. Is this true? I had no idea:

http://www.askthemeatman.com/dry_aged_beef1.htm

Did I mention that I'm *not* a vegetarian?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Terry Pulliam Burd > wrote:

> Well, color me stupid. Is this true? I had no idea:
>
> http://www.askthemeatman.com/dry_aged_beef1.htm

Yes, this is perfectly true and has been discussed in rfc numerous
times, IIRC. However, this still is also a matter of personal
preference, just like grass-fed vs. corn-fed beef.

Victor

Terry Pulliam Burd wrote:

> Well, color me stupid. Is this true? I had no idea:
>
> http://www.askthemeatman.com/dry_aged_beef1.htm

Wet aging in cryopack has some effect but I prefer dry
aging (you can do both actually, first wet then dry).
It's simple to do and worth the effort if you use
the right cut. I like to buy whole beef rib roasts
and age them for a week or two. I usually serve them
as steaks but occasionally serve them roasted whole.

The above instructions for dry aging specify wrapping the
meat in towels, which isn't really required and I don't do.
Just put the meat on a clean rack with airflow all around
and turn it every now and then. Put a tray underneath
to catch any drips. It is best to use a dedicated fridge
and of course everything in your process should be squeaky
clean.

It's worth the trouble, IMO. It intensifies the flavor and
makes it noticeably more tender.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

I've read that commercial dry aging involves intense ultra-violet lighting
that keeps bacterial growth down. Is this true, and, if so, can such
lighting be purchased by a home cook?

"Reg" > wrote in message
. ..
> Terry Pulliam Burd wrote:
>
>> Well, color me stupid. Is this true? I had no idea:
>>
>> http://www.askthemeatman.com/dry_aged_beef1.htm
>
> Wet aging in cryopack has some effect but I prefer dry
> aging (you can do both actually, first wet then dry).
> It's simple to do and worth the effort if you use
> the right cut. I like to buy whole beef rib roasts
> and age them for a week or two. I usually serve them
> as steaks but occasionally serve them roasted whole.
>
> The above instructions for dry aging specify wrapping the
> meat in towels, which isn't really required and I don't do.
> Just put the meat on a clean rack with airflow all around
> and turn it every now and then. Put a tray underneath
> to catch any drips. It is best to use a dedicated fridge
> and of course everything in your process should be squeaky
> clean.
>
> It's worth the trouble, IMO. It intensifies the flavor and
> makes it noticeably more tender.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

Nobody wrote:

> I've read that commercial dry aging involves intense ultra-violet lighting
> that keeps bacterial growth down. Is this true, and, if so, can such
> lighting be purchased by a home cook?

Good question. I googled this issue to death some time ago and
turned up very little of use. Since I pay close attention to pack
dates and never dry age above 2 weeks it's not something I would
really need, so I didn't pursue it.

Maybe our resident expert Bob Pastorio can chime in and shed
some (UV) light on the subject.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Terry Pulliam Burd wrote:

> Well, color me stupid. Is this true? I had no idea:
>
> http://www.askthemeatman.com/dry_aged_beef1.htm
>
> Did I mention that I'm *not* a vegetarian?
>
> Terry "Squeaks" Pulliam Burd


The Foodsource has a huge dry aging fridge but everything that comes out
of it is USDA Prime and really expensive.

Andy

Reg wrote:
> Nobody wrote:
>
>> I've read that commercial dry aging involves intense ultra-violet
>> lighting that keeps bacterial growth down. Is this true, and, if so,
>> can such lighting be purchased by a home cook?
>
> Good question. I googled this issue to death some time ago and
> turned up very little of use. Since I pay close attention to pack
> dates and never dry age above 2 weeks it's not something I would
> really need, so I didn't pursue it.
>
> Maybe our resident expert Bob Pastorio can chime in and shed
> some (UV) light on the subject.

It can involve UV lights but isn't necessary. There's surprisingly
little bacterial growth of any consequence during dry aging. And what
there is is a surface phenomenon. The fact of the surface dehydrating
through exposure to air means that bacterial growth is minimized, in any
event.

I don't use lights. The local butchers here who age a few carcasses at a
time don't use lights.

I have a 112-A, lip-on ribeye wet-aging in my fridge. I'll take it out
of the plastic on Wednesday (been in there two weeks) and age for
another week. Then cut into a buncha steaks and one large roast.
<http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7>

Pastorio

Dry is the only way to go. We usually by a side of beef whenever the
freezer is running low. The trick is knowing the right butcher. We aim for
a 28 day hang, but depending on fat cap on the beef, it may only be able to
be hung for a little bit less; the last side we got was hung for 26 days.

Wet aging is just agribusiness screwing people over by giving them lousy
food.


Bob (with very strong opinions on beef)
"Terry Pulliam Burd" > wrote in message
news
> Well, color me stupid. Is this true? I had no idea:
>
> http://www.askthemeatman.com/dry_aged_beef1.htm
>
> Did I mention that I'm *not* a vegetarian?
>
> Terry "Squeaks" Pulliam Burd
> AAC(F)BV66.0748.CA
>
> "If the soup had been as hot as the claret, if the claret had been as
> old as the bird, and if the bird's breasts had been as full as the
> waitress's, it would have been a very good dinner."
>
> -- Duncan Hines
>
> To reply, replace "spaminator" with "cox"

Bob (this one) wrote:

> Reg wrote:
>
>> Good question. I googled this issue to death some time ago and
>> turned up very little of use. Since I pay close attention to pack
>> dates and never dry age above 2 weeks it's not something I would
>> really need, so I didn't pursue it.
>>
>> Maybe our resident expert Bob Pastorio can chime in and shed
>> some (UV) light on the subject.
>
> It can involve UV lights but isn't necessary. There's surprisingly
> little bacterial growth of any consequence during dry aging. And what
> there is is a surface phenomenon. The fact of the surface dehydrating
> through exposure to air means that bacterial growth is minimized, in any
> event.
>
> I don't use lights. The local butchers here who age a few carcasses at a
> time don't use lights.
>
> I have a 112-A, lip-on ribeye wet-aging in my fridge. I'll take it out
> of the plastic on Wednesday (been in there two weeks) and age for
> another week. Then cut into a buncha steaks and one large roast.
> <http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7>


Thanks Bob, that was pretty much my impression also. Since I don't
actually know anyone using UV lights, and I haven't seen a solid
justification for it, it's kind of a solution looking for a problem.

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Bob Westcott wrote:

> Dry is the only way to go. We usually by a side of beef whenever the
> freezer is running low. The trick is knowing the right butcher. We aim for
> a 28 day hang, but depending on fat cap on the beef, it may only be able to
> be hung for a little bit less; the last side we got was hung for 26 days.

And then you freeze it? In a home freezer?

> Wet aging is just agribusiness screwing people over by giving them lousy
> food.

Sounds like you haven't tried it.

> Bob (with very strong opinions on beef)

Right.

Pastorio


> "Terry Pulliam Burd" > wrote in message
> news >
>>Well, color me stupid. Is this true? I had no idea:
>>
>>http://www.askthemeatman.com/dry_aged_beef1.htm

In article >,
"Bob (this one)" > wrote:

> Bob Westcott wrote:
>
> > Dry is the only way to go. We usually by a side of beef whenever the
> > freezer is running low. The trick is knowing the right butcher. We aim
> > for
> > a 28 day hang, but depending on fat cap on the beef, it may only be able to
> > be hung for a little bit less; the last side we got was hung for 26 days.
>
> And then you freeze it? In a home freezer?
>
> > Wet aging is just agribusiness screwing people over by giving them lousy
> > food.
>
> Sounds like you haven't tried it.
>
> > Bob (with very strong opinions on beef)
>
> Right.
>
> Pastorio


I tried to read that article but could not seem to find an actual method.

If I accidently forget a piece of fresh beef (especially ground!) in the
refrigerator for more than a couple of days, it stinks! The 'frige is
right at 40 degrees in the Hobart. I could turn the thermostat down a
bit but was worried about stressing the compressor and most food (except
beef and pork) keeps for a decent amount of time at that temp.

How do I age beef without it rotting/spoiling?

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

OmManiPadmeOmelet wrote:

> I tried to read that article but could not seem to find an actual method.
>
> If I accidently forget a piece of fresh beef (especially ground!) in the
> refrigerator for more than a couple of days, it stinks! The 'frige is
> right at 40 degrees in the Hobart. I could turn the thermostat down a
> bit but was worried about stressing the compressor and most food (except
> beef and pork) keeps for a decent amount of time at that temp.
>
> How do I age beef without it rotting/spoiling?

I posted a brief synopsis upthread somewhere. Bob wrote an
outstanding full description, including background, he

<http://groups.google.com/group/rec.food.cooking/msg/b5d392099c351011?hl=en>

Hope this helps.

PS - Don't try and dry age emu. They're too lean

--
Reg email: RegForte (at) (that free MS email service) (dot) com

Terry Pulliam Burd wrote:
> Well, color me stupid. Is this true? I had no idea:
>
> http://www.askthemeatman.com/dry_aged_beef1.htm
>
> Did I mention that I'm *not* a vegetarian?
>
> Terry "Squeaks" Pulliam Burd

Alton Brown did a show on prime rib, and he showed how he "aged" it in
the fridge for a few days (I forgot how long?) inside a large square
tupperware type box container with holes punctured in it. He explained
how it would shrink and lose weight, yet become more flavorful as it
concentrated. It might be worth googling up?
Also, have you checked with my beef gurus: Texas Beef Council
@http://www.txbeef.org/faq.php3

Goomba

Yes, thanks for the info. I guess I would have been (sun)burned if I had
purchased UV lights!

"Reg" > wrote in message
. ..
> Bob (this one) wrote:
>
>> Reg wrote:
>>
>>> Good question. I googled this issue to death some time ago and
>>> turned up very little of use. Since I pay close attention to pack
>>> dates and never dry age above 2 weeks it's not something I would
>>> really need, so I didn't pursue it.
>>>
>>> Maybe our resident expert Bob Pastorio can chime in and shed
>>> some (UV) light on the subject.
>>
>> It can involve UV lights but isn't necessary. There's surprisingly little
>> bacterial growth of any consequence during dry aging. And what there is
>> is a surface phenomenon. The fact of the surface dehydrating through
>> exposure to air means that bacterial growth is minimized, in any event.
>>
>> I don't use lights. The local butchers here who age a few carcasses at a
>> time don't use lights.
>>
>> I have a 112-A, lip-on ribeye wet-aging in my fridge. I'll take it out of
>> the plastic on Wednesday (been in there two weeks) and age for another
>> week. Then cut into a buncha steaks and one large roast.
>> <http://www.beeffoodservice.com/Cuts/Info.aspx?Code=7>
>
>
> Thanks Bob, that was pretty much my impression also. Since I don't
> actually know anyone using UV lights, and I haven't seen a solid
> justification for it, it's kind of a solution looking for a problem.
>
> --
> Reg email: RegForte (at) (that free MS email service) (dot) com
>

In article >,
Reg > wrote:

> OmManiPadmeOmelet wrote:
>
> > I tried to read that article but could not seem to find an actual method.
> >
> > If I accidently forget a piece of fresh beef (especially ground!) in the
> > refrigerator for more than a couple of days, it stinks! The 'frige is
> > right at 40 degrees in the Hobart. I could turn the thermostat down a
> > bit but was worried about stressing the compressor and most food (except
> > beef and pork) keeps for a decent amount of time at that temp.
> >
> > How do I age beef without it rotting/spoiling?
>
> I posted a brief synopsis upthread somewhere. Bob wrote an
> outstanding full description, including background, he
>
> <http://groups.google.com/group/rec.food.cooking/msg/b5d392099c351011?hl=en>
>
> Hope this helps.

Yes, it does.
I've copied it for my files, thank you!


>
> PS - Don't try and dry age emu. They're too lean

Nah... I've kept fresh emu in the refrigerator just in a plain steel
bowl (uncovered) for up to 10 days with no spoilage. Not sure why, but
emu just does not rot anywhere near as quickly as beef and pork!

But, that was emu I slaughtered myself so I know it was done very
"clean".

It does tenderize a bit too.
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson