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Feb 9, 2010, 3:13pm

BBQ Butcher :: General :: Beef :: Properly 'Wet Aging' Beef

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Properly 'Wet Aging' Beef
« Thread Started on Jun 8, 2005, 4:10pm »

Beef can be aged so that the flavor and tenderness are enhanced. As the beef ages, enzymes in the meat are released which help to soften the tough, connective tissues. Aged beef should not be confused with old beef, which refers to beef that has come to the end of its shelf life.

Purchase a whole striploin, rib eye or top sirloin and make sure the cryovac is still tight. Ask the meat department for the the "packing date" on the box that it came in. This is VERY important! You don't want to know the date on the price sticker or the date they got it in....you want the packing date on the box that it came in. If the date can't be determined, then find another place to get the meat or wait until their next order and ask them to save the packing box. Once you know the packing date you can put the meat in your extra refrigerator at approx 35-36° and leave it alone until it has aged a total of six weeks. Not six weeks from when you bought it, but six weeks from the packing date. Check it every few days to make sure the wrapping is still intact and no air or liquid loss.

If you notice liquid leaking or the cryovac is starting to get puffy, you have a leak and cut the meat up immediately and freeze or use.

At the end or 'your' determined aging time, place the meat in a sink and open, carefull not to slice across the meat with your knife. More than likely, an odor will greet your nose. This is normal, as the enzymes I mentioned earlier are reacting with bacteria inside the cryovac. Rinse the meat off with COLD water and pat dry. All, most or part of the odor will be gone. A short time, 30 minutes, of 'air' drying back in the refrigerator should also help to dissipate the odor. You may, or may not, still have a slight odor, but don't worry about it. Dry aged beef has a 'musty' odor that's hard to get rid also.

Cut your steaks and enjoy! Remember.....ONLY whole primal cuts can be aged, NOT individual steaks. Trying to age a steak will end with an OLD STEAK.

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The BEST Dry Aged Steaks
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Re: Properly 'Wet Aging' Beef
« Reply #1 on Jan 8, 2010, 8:46am »

Well, I bought this big boy (IBP Chairman's Reserve Rib Eye) just before Christmas. It was packed on 11/26/09 and today makes the 6th week of 'wet aging'

[image]

I cut the rib half of the Rib Eye into steaks......and this leetle fellow is going to be supper this evening.

[image]

The loin half of the Rib Eye has been Dry Baggedand will dry age for another 2 weeks

Then I'll be able to do a side-by-side taste test between the two methods of aging.

Dinner getting seared Seasoned with just Kosher salt and a little garlic.

[image]

With a salad. The steak was not as well done as it looks.

[image]

Wow! Flavor was indescribable We'll see in a couple of weeks if the DryBag method can make it better

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Primo Grills & Smokers
http://www.primogrill.com/

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

"The liver is bad, it must be punished severely"

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Re: Properly 'Wet Aging' Beef
« Reply #2 on Jan 13, 2010, 12:45pm »

I know I shouldn't be playing with this Rib Eye right now, but I wanted to show you what it looks like after a week in a 35° refrigerator.

[image]

Notice how the Dry Bag has formed a nice 'skin' with the meat? In the next week the meat will get darker and the skin will become approx ¼+" thick.

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Primo Grills & Smokers
http://www.primogrill.com/

The BEST Dry Aged Steaks
http://www.drybagsteak.com/

"The liver is bad, it must be punished severely"

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