100 Day Dry Aged Steak

Recipes And Cooking Tips

• Be sure your steak is completely thawed.
• Bring the meat to room temperature. Remove your steak from the refrigerator 30-40 minutes before cooking.
• Resting steak is also important because the heat of cooking pulls the juices in the meat toward the surface if you slice into it immediately after cooking, those flavorful juices will end up on your plate, not in your steak. Allowing your steak to rest will give the juices time to sink back in and throughout the meat, keeping it moist and flavorful.
• We recommend cooking your steak to no more than medium rare.
• Use a meat thermometer – and remove from heat at 125 degrees.

Fabrication Subprimals And Steaks For Dry Aged Beef

There are various opinions on dry aging procedures and purveyors of such products are passionate about their programs. The most purveyors dry-aged beef carcasses or primal cuts at least 21 days or longer depending on desired flavor profile. Generally after the animal is slaughtered and cleaned, the carcass is halved and either the 2 sides are hung in a cold room at 2 °C for 21 d. Then, after 21 d each side is divided into the primal cuts . The primal cuts are then cut into roasts , or cut for stewing beef or minced. After hung or place the loin and rib for a further 7 d and at 28 d, cut into rib-roasts and steaks . The steaks are then packaged and are ready for sale.

Advanced Grilling: 200+ Day Dry

• Level of Difficulty:Easy

• 2pound 3 ouncesdry-aged beef rib on the bone, at room temperature
• Fleur de Sel or sea salt

Directions

For thesteak

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Taste And Texture Of Beef Aged Two Four Six And Eight Weeks

• After two weeks of dry aging: Steaks were barely more tender than the unaged beef and tasted very similar.
• After four weeks: The meat was meltinyourmouth tender and noticeably more savory and complex.
• At six weeks: The beef was only slightly more tender than at four weeks, but its flavors had continued to develop, becoming more nutty and funky.
• At eight weeks: The meat was no more tender than at six weeks, but it had a blue cheese aroma and intensely gamy flavors with mushroomy,cheesy notes that barely resembled beef.

Can You Make Dry

Dry-aged beef can be made at home with care and patience, but it can get intense. Youll have to pick up a larger roast for their higher fat content. Then, you need a space to store said roastlike a small refrigerator set to 40° F. Inside the fridge, youll need to set up a fan to circulate the air and figure out a way to regulate the humidity. Its a lot!

But theres a hack that can create a shortcut version of dry-aged steak. It involves a fungus called kojia mold that grows on rice thats responsible for creating soy sauce, miso paste and sake. Pick up a bag , pop the grains into a blender and coat a steak with the koji powder. Put the coated steak on a wire rack in the refrigerator and let it sit uncovered, for 48 hours. Then, rinse the steak well to remove the koji coating, pat it dry with a paper towel and season it with salt and pepper. Like dry-aged steak, we recommend cooking your faux version over high heat for three to five minutes a side until it reaches medium-rare.

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The Dry Age Difference What Does Dry Aged Steak Taste Like And How Is It Different From A Normal Steak

AGED by The Meat & Wine Co has introduced a premium new dining experience for Australian steak lovers, a selection of expertly aged steaks that showcase the quality and finesse of this exceptional dish.

Taking approximately two months in total, the dry ageing proces is a highly controlled system that removes the moisture from the steak, amplifies the flavour, and greatly enhances the tenderness of already-tender cuts of beef.

And from the specialised humidity and temperature controlled fridge ager, to the expert training and skill of our chefs, the entire process is designed to vastly improve the flavours and textures of steak that has already been selected for its exceptional natural qualities well before the ageing treatment.

Heres what you can expect from the result.

Dish Is More Than ‘just Throwing A Piece Of Meat In The Fridge’ Elizabeth Chorney

Dry-aged beef is a growing trend in Calgary, but you may want to rely on experienced butchers if you’d like a taste, a Calgary food columnist says.

“It’s a more high-tech process than just throwing a piece of meat in the fridge,” Elizabeth Chorney-Booth, a Food Trends columnist and Best Of Bridge chef, told The Calgary Homestretch earlier this week.

“It sort of is like making cheese and less romantically is sort of rotting right there and they do end up having to cut off a little bit of it but that’s kind of where the magic is.”

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How To Dry Age Beef At Home

Stanbroke 5 years ago

Dry-aged beef has been the go-to on steak house and restaurant menus for years. And theres a darn good reason why.

The melt-in-your-mouth texture, the flavour profiles, the tenderness, the deep shades of red you see when cooked to perfection its a no-brainer for beef lovers who expect an experience when they cut into their steak.

Dry ageing beef went out of vogue in the 1960s when the process of wet-ageing meat meant it could be done cheaper and faster. Dry-aging can take 4-6 weeks and needs special ageing lockers.

It also causes product loss due to the trimming required and evaporation that takes place. Wet-aging is faster and requires less equipment. Because of this, wet-aged beef is cheaper to buy and is more common. But dry ageing is well and truly worth it. Enzymes break down the fat within the meat and is worth it for the flavour profiles alone.

And more and more beef fans are giving it a crack at home.

So what do you need to do to make it work? Its not as easy as simply leaving your steaks in the fridge wrapped in cheesecloth for a week, and some dedicated equipment is required.

Day Dry Aged Scotch Sirloin Steaks

Quality assured Scotch Sirloin, dry aged for at least 35 days.

• Scotch assured
• Expertly dry aged for at least 35 days
• Produced by our Butchers in Aberdeenshire

• Code:GRB2498

Hand selected from trusted farms in the north of Scotland, this succulent grass-fed Scotch beef is expertly dry-aged for 35 days to bring out the best of the flavour, then cut by hand in our Aberdeenshire butchery.

Enjoy the delicious richness of 100% Scotch beef in a tender Sirloin Steak. Special trimmed to leave a thin line of fat for that distinctive sirloin look and taste. Sear and serve with your favourite sides for a restaurant-quality steak dinner.

• Fat: 13g, of which Saturates: 5g
• Carbohydrate: 0g, of which Sugars: 0g
• Fibre: 0g

Storage: Keep frozen at -18°C or below Defrost: Defrost in refrigerator overnight. Do not re-freeze once defrosted Shelf life defrosted: Store in refrigerator and use within 24 hours

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Whats The Ideal Time To Dry

The ideal length of time for dry-aging meat really comes down to individual taste. For Flannery, the sweet spot is around 30 to 35 days. For retail customers, we go 35 days, but for restaurant customers we go 18 to 20, she says. Thats because in the restaurant industry, if a diner isnt familiar with dry-aged beef, their first reaction might be to think that something is off.

Pandel says he likes meat thats been aged around 45 days. You can tell its been aged, but its not unpleasant, he says. Weve gone further. In running a steakhouse its personal preference. Some folks like it really funky, but for some people its too gnarly.

And the longer you go, the funkier the flavor will get. Dry-aged meat does have a unique smell and flavor. Funky is a good way to describe it, she says. Its a more rich flavor up until the 30-day point. When you go farther than that, and if you go really far out, like 60 to 90 days, you develop a serious blue cheese funk to it. It will smell remarkably like blue cheese.

Why Dry Aged Beef

So what makes dry aged beef different, and how is it done? Lets start with what sets dry aged beef apart from unaged beef. There are two major elements that are affected in dry aging beef the tenderness and the flavor. If you look at dry aging from a scientific perspective, you can think of it as a controlled decay process. When done in a monitored environment, introducing the beef primals to the air allows the occurrence of natural enzymes that slowly begin to break down the molecular bonds of the meat. As these bonds are slowly broken, the end result becomes more tender. Now, the next question youre probably asking yourself is So the longer dry aged the better? Not necessarily. In a properly controlled dry aging environment, you could in fact take a primal out 100, 150, even 200 days. However, the noticeable tenderness of the dry aged steak at 200 days will not be tremendously different than that same steak dry aged 100 days, or even 45 days. What is going to be a hugely different is the flavor.

At this point, more than a few of you are probably wondering can I dry age steaks at home? In a nutshell, yes you can, but the real question to ask, do you want to? Lets take a look at exactly what goes into the aging process, so you can best understand the requirements.

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Why Dry Aging Changes Texture And Flavor

As the beef ages, water evaporates out of it, which concentrates its flavor. Meanwhile, enzymes break down collagen and muscle protein, enhancing tenderness. The breakdown of protein and fat also generates a slew of new nutty, savory, and even desirably cheesy flavors and aromas that deepen and transform the beefs taste.

A Brief History Of Beef

Dry aging beef has always been a niche process, and butchers who wanted the improved quality of dry aged beef were able to age the beef in much different scenarios than are available in todays world. Years ago, beef processing plants would only sell whole beef, either in halves or quarters, and this is how the beef would be delivered to the butchers. The plants would process the beef, and then transport it to the butchers in a truck stacked like cordwood. If you have any old butcher shops in your neighborhood, you might have noticed that at the receiving door, there is a rail extending outside the building. This was to facilitate putting the beef quarters on wheels that could then roll right into the butcher shop.

Now if you were one of those butchers who dry aged, you were in hog heaven. The dry aging process is a destructive one parts of the meat that are exposed to the open air must be trimmed once the dry aging is complete. Because of this, the most ideal condition for dry aging beef is to receive the beef in quarters. Youve got the bones acting as a protection on one side, and a thick layer of fat on the other side.

Moving from dry aging whole quarters to smaller beef primals does not change the beneficial effects of dry aged beef, but it does increase the waste factor. As the smaller primals, they will shrink faster, because there is a smaller surface area to size ratio.

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What Causes Flavor Change

So really, aged meat doesn’t lose much moisture. But, wait a minute, haven’t I read that aged steaks can lose up to 30% of their weight in water? Isn’t that one of the reasons why aged steak is so expensive?

Don’t believe everything you read. That 30% figure is deceptive at best, and an outright lie at worst. Yes, it’s true that if you dry-age an untrimmed, bone-in, fat-cap-intact prime rib, you’ll end up losing about 30% of its total weight over the course of 21 to 30 days or so. What they don’t tell you is that the weight is almost exclusively lost from the outer layersthat is, the portion of the meat that is going to be trimmed off anyway, regardless of whether it’s aged or not.

Has it never struck you as not just a little bit odd that the aged ribeye steaks in the butcher’s display aren’t 30% smaller than the fresh ribeyes in the display? Or that aged bone-in steaks are not stretching and pulling away from their bonesI mean, surely the bones aren’t shrinking as well, are they?

The fact is, with the exception of the cut faces that need to be trimmed off, the edible portion of an aged prime rib is pretty much identical to that of a fresh prime rib.

Okay, let’s say I’m convinced about that. Does that mean that the whole idea that “meat flavor is concentrated” in an aged steak because of dehydration is also false?

I’m afraid so. It’s a great idea in theory, but several facts don’t support it.

“That is, the less aged the meat was, the more moisture it expelled.”

What Are The Best Cuts Of Dry

Entire primals, rather than single steaks are dry-aged, but to be a good candidate for dry-aging requires a good protective covering of bone or fat. This means theres less surface area that needs to be trimmed away later. Filets tend not to be aged because theres no bone or fat protecting it, Flannery says. Dry-aging is wasteful because every single side of meat that is exposed to air will be breaking down faster than the meat on the inside. Bone-in New York strip or ribeye are good contenders for dry-aging, Pandel says.

Ribeye is a great cut to dry age. Photo: Kevin Marple

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How Dry Aging Works

Dry aging is basically controlled decomposition. It typically starts with whole subprimals: large cuts with bones and fat caps left fully intact. These are held in humidity-controlled refrigerated rooms where air can circulate around the beef, pulling moisture from its exposed surfaces. Meanwhile, muscle enzymes in the beef slowly soften muscle protein and connective tissue and change flavor, and desirable molds grow on the meats surface, creating additional protein-snipping enzymes. At the end of aging, a thin pellicle of dried, hardened flesh will have formed on the meats exterior this, along with the molds and oxidized fat, are trimmed away, and the beef is then cut into individual steaks.

Do I Need A Vacuum Sealer To Dry Age Beef

UMAi Dry does not require a vacuum seal to make dry aged steak at home. You can use one of these non-vacuum sealer methods such as the immersion method or the netting method. If you choose to vacuum seal your meat, there is an important differentiation between vacuum sealing and sealing UMAi Dry with a vacuum sealer — the purpose of sealing UMAi Dry with a vacuum sealer is not to keep bacteria out it’s simply to bring the bag in contact with the meat surface. With traditional vacuum sealing, users need to be concerned with contamination and bacteria which is why “air pockets” can be dangerous. With UMAi Dry, air pockets pose no problem. When sealing your steak in the UMAi Dry bag, you only need to adhere 70-80% of the meat surface to the bag.

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Fat Content And Beef Grade

The dry aging process typically requires beef with ample marbling to help to ensure and finished products with consistent flavor and juiciness. Carcasses with Modest or Moderate marbling, representing the upper two-thirds US Choice grade commonly referred to as Top Choice in the US beef industry, and carcasses that represented the entire range of Slight marbling for the US Select grade . Dry aging is commonly done on products that are of higher quality grades, upper two-thirds USDA Choice and USDA Prime, whereas limiting loin selection to marbling levels to low Choice and Select within the A maturity . The significant higher rates were in USDA Choice ribeye steaks for juiciness, overall palatability and overall like than USDA Select ribeye steaks .

Look At Any Steakhouse Menu And Dry

If youve heard the term dry-aged beef before, you probably associate it with a high price tag on a steakhouse menu. Dry-aged steaks are always pricier than the rest of the steaks, so it stands to reason they must taste better, right? Unfortunately, its not as cut and dry as that dry-aged steaks taste different, but whether theyre worth the hefty price tag is up to your taste buds.

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