Where To Get Dry Aged Steak
A lot of people know that dry aged steak is the best, but people dont always know where to look for it. In this changing day and age, you can find dry aged beef in more and more places. There are grocery stores, niche beef producers, and even people at home dry aging beef that have realized dry aged beef is the best beef out there.
First off, lets talk about dry aging. What exactly is dry-aged beef? Well, dry aging is utilizing time and technique to make the highest quality beef for you and your family.
What Is The Dry
The dry-aging process begins in an enclosed temperature and humidity-controlled room where different cuts of meat are allowed to dry out. As the meat begins to dry, it will lose at least 10% of water depending on how long the cut of meat is being dried. Because of the water loss, the protein will appear to shrink in size while the fat and bones will remain the same size. Since the water is not interfering with the integrity of the flavor, the person who will eat the piece of dry-aged beef will savor a more intense taste of fatty and meaty richness. This richness only intensifies with the passing of time in the room. Although it is normal for the piece of meat to begin to grow mold, this is considered natural and not unhealthy as the parts that are hardened or covered in mold will be sliced off before sending it off to the kitchen or gourmet grocery store such as Bristol Farms.
Is Online Meat Delivery Safe
If youre looking for an alternative to your traditional local butcher or big chain supermarket , getting meat delivered to your door seems too good to be true.
But is it actually safe to ship high-quality meat?
It turns out it is.
There are a few different methods online butchers use to deliver meat safely.
Most meat is shipped frozen, with insulated boxes and dry ice inside to keep the temperature cold.
Selection of meat ordered from Porter Road
Companies like Porter Road and Snake River Farms use bio-degradable insulation to cut down on waste.
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Why Is Beef The Only Meat Thats Dry
Because beef comes in very large cuts, it is ideal for dry aging. The process takes at least 15 days to deliver any benefits. Cuts from smaller animals will dry out by that time. Other large cuts can be dry-aged â such as venison â but beef is the one youre most likely to see on restaurant menus or for sale online.
Where To Buy Dry
Dry-aged steak has gained popularity in the last few years. Known for its buttery tenderness and umami flavor, dry-aged steak is favored among steak connoisseurs.
In order to dry age steak properly, the meat needs to be put into a controlled environment like a premium aging chamber. Most of the time, dry-aged steak can be bought at restaurants, butcher shops, and other meat retailers. If youre looking for a dry-aged steak that is cooked and prepared for you, many steakhouses offer dry-aged steaks on their menu. A butcher shop may have dry-aged steak that you can cook yourself, and some butcheries or deli can have the ability to cook for you the cut of the dry-aged meat you bought from them.
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Wet Aged Beef: What Is Wet Aging Beef
Wet Aging is the aging method that ages beef in a vacuum-sealed bag at 32°F to 45°F for around 4-10 days. It is the primary aging method in the U.S. and UK. Since it requires less time and retains the moisture, the final weight of beef doesnt decrease which could sell with a better price by weight. This is more common in cheaper beef.
Cooking Dry Aged Beef
Some people swear by cooking steaks hot and fast, but I love the reverse sear method. The reverse sear helps break down the muscle and fat even more, and the end result is one of the most tender and juicy steaks youll ever taste.
After seasoning the steaks, place them directly on the grill rack of your smoker thats been preheated to 225 degrees. I cooked these dry aged steaks with a few lobster tails and some veggie kabobs. Everything went on the smoker at the same time.
Use your meat thermometer to spot check the steaks after about 40 minutes on the smoker. They should be close to 110 degrees. When they hit 110, pull them off the smoker, and crank the heat up to high.
I left the veggie kabobs in the smoker while I turned up the heat, but pulled the lobster tails. They were close to the same temp as the steaks.
When the smoker hits 450 degrees place the dry aged steaks and lobster back in the smoker. The steak is done at 125-130 degrees, and the lobster is done at 165. degrees.
This was one of the best dinners weve ever had. The steak was full of beefy, smoky flavor, and super tender. The lobster was just right, and those veggie kabobs rounded out the meal perfectly.
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Notice Regarding Restaurant Operations
Update: Our Brooklyn location is now open for both indoor and outdoor dining. Please pay close attention to the indoor and outdoor indicators when making a reservation. In accordance with NYCs vaccine mandate, as of August 16, all indoor diners must be able to show proof of at least one dose of vaccine along with a valid photo ID. Diners who arrive for an indoor reservation without proof of vaccine and a matching valid photo ID will not be seated.
Update: Our Great Neck location is now open for dine-in service. Please call the restaurant to make a reservation.
We will continue to make limited menu and butcher shop items available for pickup and delivery from both our Brooklyn and Great Neck locations. We will also be serving a limited selection from our wine list to customers over the age of 21.
To place an order for pickup or delivery from our Brooklyn restaurant, please follow the link below. To order pickup from our Great Neck restaurant, please give us a call at 487-8800 or follow the link below.
Pickup and delivery from our Brooklyn and Great Neck locations will be available from 11:45AM 8:45PM daily, based on limited availability.
Stay safe, stay healthy,
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What Causes Flavor Change
So really, aged meat doesnt lose much moisture. But, wait a minute, havent I read that aged steaks can lose up to 30% of their weight in water? Isnt that one of the reasons why aged steak is so expensive?
Dont believe everything you read. That 30% figure is deceptive at best, and an outright lie at worst. Yes, its true that if you dry-age an untrimmed, bone-in, fat-cap-intact prime rib, youll end up losing about 30% of its total weight over the course of 21 to 30 days or so. What they dont 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 its aged or not.
Has it never struck you as not just a little bit odd that the aged ribeye steaks in the butchers display arent 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 arent 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, lets say Im 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?
Im afraid so. Its a great idea in theory, but several facts dont support it.
That is, the less aged the meat was, the more moisture it expelled.
Why Is Dry Aged Beef Better
Dry-aged beef is better than fresh cuts of beef because of its highly concentrated flavor and tender texture. The process of dry-aging beef naturally breaks down any tough muscles, resulting in ultra-tender meat. Plus, as beef dry ages, the cuts will lose around 15%-20% of their moisture, making the beef far more concentrated, creating a bolder, more meaty flavor.
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Do I Have To Be At Home To Receive My Goods
We highly recommend for you to be at home to receive your order. If youre unable to be at home on your chosen delivery date, please email us at instructing us where youd like this to be left, whether that be a secure place or with a neighbour.
Please note, we do not take responsibility for orders left in a safe place.
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What Are The Best Cuts Of Beef For Dry Aging
Prime rib cuts that have a fat cap are the best choice for dry-aged beef. Cuts of prime rib are large, which is important because smaller cuts will dry out before the flavors associated with the aging process develop. The fat cap provides additional protection against moisture loss.
Individual steaks are not good for dry aging. They dry out too quickly for any unique flavor to develop.
Is It Cheaper To Buy Meat Online
Generally the meat you find from online butchers caters to the high end of the market.
This makes sense, people looking to order steak online are looking for a way to get their hands on the best quality grass-fed, Wagyu or sustainable raised beef. Not save money.
Having said that, some of the companies in our guide are cheaper than others, so its definitely worth shopping around.
Wrapping it up
You now have no excuses for wasting money on cheap steak from the supermarket.
If you dont have any good butcher shops near you dont despair. We truly live in a golden age for meat lovers with the best butchers delivering amazing quality steak to your door.
You might also want to check out our guide on where to buy Wagyu Beef online.
If youve never ordered steak online before you should definitely give it a try. Its a safe and convenient way to try steak that could previously only be tasted in the finest restaurants.
Not sure what steak to order? Check out our guide to the best steak for grilling.
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Our Sources For Japanese Wagyu American Wagyu Australian Wagyu
We source our 100% Full Blood Wagyu beef from Lone Mountain Wagyu, a family-owned ranch in Golden, New Mexico dedicated to raising 100% Wagyu cattle that is never crossbred. Each animal is DNA-certified to prove its direct lineage to its Japanese heritage. The ranch is committed to raising their cattle in the most humane way possible while operating the facility in a sustainable manner.
There are strains of beef marketed as American Wagyu, which is a crossbred product, most often between angus and wagyu. It will still be highly marbled and intensely flavored but lacks the sweet umami flavor of Japanese wagyu.
We bring you award-winning Australian Wagyu from Carrarra640, where each F1 or F2 wagyu cow is descended from a full-blood wagyu sire registered with the Australian Wagyu Association and a British dam or wagyu cross dam.
Dry Aged Beef: What Is Dry Aging Beef
Dry Aging is less common owing to the higher cost and more complicated process but more desirable. After slaughtering, the butchers will hang and store the beef in a refrigerated room without any covering. The beef is stored in a room where it is controlled at 32°F to 39°F with relative humidity of 75-80% for 28-55 days.
Under these conditions, part of the moisture is evaporated and makes the natural beefy flavor more robust and concentrated. Other than that, the beef is uncovered and exposed to oxygen and allows the natural enzymes and aerobic bacteria within beef to break down the connective tissue which results in a more tender beef. Consequently, the process of dry aging lifts the tenderness and flavor and juiciness to a whole new level.
Dry aged beef is rare in supermarkets but you can find it in high-end butcher shops because it needs a costly, strictly controlled environment and longer time to process. Apart from that, the exterior of meat becomes dry in the end and it is a must to trim this hard case, plus dehydration, the beef loses about 30% of weight. All of these lead to a higher price tag for dry aged beef per unit.
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What Does Dry Aged Beef Taste Like
When you get to 30 days you will start noticing some funky flavors developing. Most people describe it as nutty or blue cheesey. The longer you go the more intense those flavors will be. Some people really like the flavors that develop, others dont really care for it. To get the full experience of dry aged beef I would look for something in the 45-60 degree range. If you like it seek out something that is aged longer. If you dont like the flavor but still want to experience dry aged beef look for some that has been aged 14-30 days.
The enzymes that are responsible for the tenderness play a part in the flavor changes but there are also bacteria at work . A lot of the flavor change comes from the oxidation of the fat. You start doing things with the fat on a piece of beef and you will notice a lot of flavor change.
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Where To Buy Dry Aged Beef
Steaks are great. Beef in general is great. But do you want to take a great steak and make it outstanding? That is where dry aged beef comes in.
I will get into a bit more detail in a bit but if you just want the short explanation and want to know where to buy dry aged beef here you go:
Dry aged beef is beef that has been stored in a temperature and humidity controlled environment that allows the natural enzymes in the beef to change the texture and flavor of the beef. There is more to it than that but that is the simple explanation.
You can dry age your own beef at home but here are 4 great sources to buy dry aged beef. They are all different and have their strengths and weaknesses but if you just want to buy some dry aged beef:
Disclosure: This post is monetized with affiliate links. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it.
OK, the introductions are out of the way. Still reading? Great, lets dig into dry aged beef a bit more.
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Best Mail Order Steaks In 2022
SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more.
Until recently if you wanted to buy the best quality steak you were severely limited by where you lived.
Luckily we are now spoilt for choice, with a range of specialty butcher shops delivering restaurant-quality steak online.
Even if you live in a small city, these online butchers deliver steak to your door anywhere in the continental United States.
Weve rounded up the best mail order steak companies in the country for buying steak online.
Foie Gras For Fort Lauderdale Foodies
French for fatty liver, foie gras is considered a great delicacyworldwide. With its silky texture and sweet, nutty finish, it standsalone as a culinary luxury. Prepared in its purest form as a terrineor torchon the whole liver is deveined, cleaned, and cooked witha bit of salt, pepper, and Sauternes wine. Foie gras can also beblended with water or wine and baked into a mousse. Whippingblack truffles into the creamy mousse is a decadent method of combining two of the worlds most glamorous epicurean treasures. Try foie gras ice cream for a delectable dessert!
Meats & Poultry
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About Our Dry Aged Steaks
Dry aging takes time, a keen eye for quality and a precise technique for the perfect ripening climate. We have it. A proper dry-aged steak is expensive and usually found at only the best steakhouses. These steaks are FUNKY and will be SMELLY. As steaks are dry aged they lose moisture as evaporation occurs and natural enzymes change the steak. This produces a strong umami flavor and the breakdown of carbohydrates produces a sweetish taste. A lot of purveyors are selling 30 day dry aged steaks where the funk is noticeable… these steaks are VERY dry aged. The funk will be strong.
Wagyu Beef Kobe Beef And Aged Steaks
Dry aging transforms and concentrates the flavour of beef in the same way that wine and cheese are transformed with age. Its what gives these culinary pleasures their appealing but mysterious edgesome call it funkinessa sensory experience that hits the tongue in waves. According to Bon Appetit magazine dry aged beef is a huge trend among restaurant chefs today who are re-discovering this nearly lost art and breathing new life into the tasty tradition. Now you can try it at home.
Our Canadian dry aged beef is cared for in a temperature and humidity-controlled locker for 40 days . As moisture evaporates and the enzymes go to work on the meats protein, the meat becomes tender and gains more of that irresistible deep, rich, mouthwatering flavour. Only then are the finest striploins and tenderloins cut into our magnificent steaks.
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