Dry aging beef?

jonumberone · 01-16-2011, 07:23 AM

Quote:

Originally Posted by T.G

I would keep the handling of the meat down to a minimum if possible.

It would have been slick to have placed a mechanical scale under the tub that holds the meat, tared it for the tub, pan, rack, etc - then placed the meat in the tub and just let it age that way in the refrigerator. No handling necessary to see what the water loss is, just open the door and read the scale.

I do try to keep the handling down to minimum, and if I do I always wear gloves.
I learned about the bacteria on your hands being transfered to meat the hard way when I was trying to make my own Corned Beef.
Took me 3 times before I realized what the problem was.

As for the scale I think it's a great Idea. Live and learn.

Quote:

Originally Posted by mosesbotbol

Wow, 2 lb loss in a week, that is incredible. You should cut a steak and see how it is so far. Put a piece of plastic wrap on the cut end. You'll be amazed how fresh the cut side will stay with a pefect sealed edge!

This may be something I attempt in the future, but for now I am content to let the whole piece age as one.
As for the weight loss, I am not that concerned because I am sure I dumped at least a pound of juice down the drain when I initially opened the bag, at least thats what i'm hoping.
Moses when cutting a steak off and using plastic wrap, how often do you change the piece of plastic? Daily or whenever you make a cut?

mosesbotbol · 01-16-2011, 09:27 AM

Quote:

Originally Posted by jonumberone

Moses when cutting a steak off and using plastic wrap, how often do you change the piece of plastic? Daily or whenever you make a cut?

Only change the piece of plastic when you make a new cut. You'll be amazed when using plastic on the cut edge how clean and fresh the meat will look.

The way I approach a whole sirloin strip is to age it one week or so and start cutting steaks as I want over the month. Cutting steaks is not going to jepordize the remaining strip.

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze? I am not sure how long vacu-sealed dry aged steaks last in the fridge, but I'd think it has to be at least 7 days.

Between a big meal, several steaks that sit in the fridge and the remainder in the freezer, you should be have you fill with NY Strips!

jonumberone · 01-18-2011, 08:46 AM

Quote:

Originally Posted by BigAsh

Next time you do this I have a Johnson controller you can borrow to externally set the fridge temp to keep it more constant...

I have no idea what that is, but I appreciate the offer.

Quote:

Originally Posted by mosesbotbol

Do you plan to serve this strip as one meal/event or are you cutting up strips to vacu-seal and freeze?

I plan on breaking this rib roast down into steaks.
I am using this attempt as a primer for second one that will be aged longer and cooked whole for Easter dinner.

I planned on updating a new pic today, but the awful weather will keep me from running home on my blow.
I am amazed at how much the appearance of the meat changes from day to day.
New pic tomorrow.