THE FRIDGE: Youll need a dedicated fridge for your dry aging. 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. 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? 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. 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. That 30% figure is deceptive at best, and an outright lie at worst. 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?ĭon’t believe everything you read. So really, aged meat doesn’t lose much moisture. Lets talk about the four things you need to dry age meat in more detail:ĭon’t Miss: Doc’s Seafood And Steaks What Causes Flavor Change The process of dry aging steaks is very simple, but understanding the science and logistics of the process will improve your experience. Whether you want to explore the finer flavors of traditional meat preparation or are looking to impress guests at your next holiday gathering, its easy to get great results dry aging your own beef at home. Dry age bag help & support is never more than a click away.ĭrybagSteak has been in the dry age meat business for over 15 years, and our dry aging bags for beef are the best on the market.
But UMAi Dry, the original dry age steak bag founded in 2007, offers product support directly through /help, and also offers access to an exclusive Facebook group so you can crowd-source anything from tips and tricks, to recipes and recommendations. Sure, there are other dry age bags on the market. Most people start out with the best-selling Ribeye/Striploin Dry Aging Bags which comes with 3 dry age bags for your choice cut of beef. As Robyn described it, it smelled like “rotten excrement taking a poop.” To anyone who was in the office the day I opened up that package of rotten wet-aged beef, my sincerest apologies. If they don’t know the answer or are unwilling to share, it’s best to assume the worst. When you are being sold “aged” meat, be sure to ask whether it’s been dry-aged or wet-aged. It’s easy to let that Cryovacked bag of beef from the distributor sit around for a week before the bag is opened, allowing it to be called “aged” and sold for a higher price. In reality, wet-aging is a product of laziness and money-grubbing. Wet-aging can offer the same tenderizing and moisture-retaining benefits as dry-aging, but that’s about it. Tasters often report that wet-aged meat tastes “sour” or “serum-y.” Additionally, wet-aging prevents the drainage of excess serum and meat juices. A minimal amount of flavor change will occur through enzymatic reactions, but they are, well, minimal. The problem is that wet-aging is nothing like dry-aging.įor starters, there is no oxidation of fat in wet aging, which means that there is no development of funky flavors. Tell your customers that it’s aged sell it at a premium. Wet aging is simple: Put your beef in a Cryovac bag, and let it sit on the shelf for a few weeks. Wait until the material is cool to check the seal and make sure it is transparent. Since our UMAi Dry bags melt at a slightly higher temperature than other drying bags, seal the bag a 2nd time for 20 seconds. Position the meat at a 45 degree angle to the sealer and grasp the opening of the bag in your hand to create some wrinkles for better airflow and then seal the corner. We recommend sealing your UMAi Dry bag at a 45 degree angle due to the commonly narrow sealing bar on most heat sealers. Youll also want to cover the bottom of the fridge with brown butcher paper and turn off the air conditioner/dehumidifier settings since dry-aging will naturally produce moisture. Ok, so how do you actually dry age steak at home? Well, there are a few steps you must take before proceeding.įor one, you need to have a refrigerator large enough to accommodate your steak or at least a tray and some space around it. To accomplish this at home, you need to find a similar environment thats dry and cold enough to let the steak dry properly without spoiling.
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