How To Dry Age Steak Works At Home

 If you've ever tasted a premium thick steak, dried for 4 to 6 weeks (and burned upside down), you've come pretty close to paradise on earth. One of the best beef jerky suppliers we know is the Chicago Beef Company. We also asked Matt Crowley (CEO of Chicago Steak) to share his thoughts on the various differences between wet raised beef and beef jerky and how to dry beef at your home.

If you bought a steak in a grocery store, chances are you bought a wet-aged steak. Unlike dry aging, which is centuries old, wet aging is also a relatively various new technique, which was invented in the 1950s.

Wet aging involves sealing steaks under vacuum, the same method used to prevent them from burning in the freezer when the meat is frozen. Although some people prefer wet-aged steaks, most Americans prefer dry-aged meat. Without oxygen, the chemical changes that must occur for the flavor of dried meat are not possible. Although a small amount of enzymatic change may occur in wet aged beef, the overall change is minimal. This gives wet-aged steaks a more metallic and "bloody" taste, while dry-aged steaks have richer, fuller and more complex umami flavors.

Wet aging is popular in many grocery stores because it is much less expensive than dry aging. While dry aging generally takes about 4 to 6 weeks, requires specialized cabinets of aging and results in the loss of product due to evaporation and trimming, wet aging also takes less time, requires pretty less equipment and doesn’t result in product loss. In addition, as a result, wet-aged beef is easier to find and cheaper to purchase.

What is dry aging?

Dry aging is one of the most popular post-mortem treatments of beef that primarily improves its flavor and secondarily promotes tenderness. In addition, flavor development is determined both by the reduction of moisture, which correlates with flavor concentration, and by the cultivation of "good" molds and bacteria, which give the meat a funky and nutty profile. In short, dry aging gives beef a really good flavor.

CAVEAT: Dry aging is not for everyone. Some people prefer regular beef and find that the intense, nutty flavors of dry aging are too strong for their palate. The assumption here is that if you came to this article with enough interest to create a setting at home, you will enjoy aged beef. If you haven't tried it yet, I highly recommend contacting a local supplier (be it a butcher or a restaurant) and trying Dry Aged Beef before embarking on this journey.

Misconceptions about dry aging

While it is possible to dry meat at home, it is much more difficult and complicated than some guides (including several online) would have you believe.

A common misconception is that steaks can be aged by wrapping them in a cheesecloth or paper towel and leaving them in the refrigerator for four to seven days. Although this method dehydrates the steaks (which can increase the intensity of flavour), it does not age them properly. Beef should be aged at least 14 days for the enzymes to properly soften the fibre, and should be aged at least 21 days for complex flavours to develop. One week in the refrigerator - with or without a cheesecloth - will not be enough.

What it takes to dry beef?

If you want to age beef at home, you should start with a large slice of premium beef, USDA Prime. Dry aging must be done before the roast is cut into individual steaks, so go for a thick rib roast, at least three ribs. Also be sure to purchase a cut that still has a thick layer of fat on the outside. That way, that side will not lose fat until you cut the outside at the end of the aging process.

You will then need the following equipment: your own refrigerator, a small fan, a tray and a cooking grid.

Note: Do not allow beef to age in the refrigerator with other foods, as your beef will take on the flavours of those foods and vice versa. Dry aging in a multi-purpose refrigerator also reduces humidity. The need for a dedicated refrigerator is the biggest challenge and additional cost of dry aging at home.

How to age beef at home?

First, choose your refrigerator and install a small electric fan inside to circulate the air. Next, place a metal grill on a tray. The tray will be used to collect any water droplets. Make sure the bottom of the grid is raised to allow air to circulate on all sides of the meat.

Place your piece of beef on the grid. Then slide the tray, grid and beef into the refrigerator and wait. Wait 2 to 4 weeks if you just want more tenderness, 4 to 6 weeks for that famous dry meat flavour, and 6 to 8 weeks (or more) if you want to develop seriously funky aromas and flavours. While it's normal to check your meat from time to time, remember that every time you open the fridge door, you lose moisture and create unwanted odors.

When you've aged your beef as long as you want, remove it from the fridge. At this point, the outside will be dry, dark red or purple/brown and may have developed mould. Cut off this meat and all the outside fat. Finally, cut the beef into individual steaks to your liking. We recommend a thickness between 1¼ and 2 inches, although some grillers prefer steaks 3 inches thick or more.

Keep in mind that as you age at home, it can be difficult to adjust and control things like humidity, air circulation and temperature without professional equipment. For this reason, dry aging at home is generally less accurate than professional dry aging. This means that it may be difficult, if not impossible, to reproduce the characteristic flavour of the dry aging process in a particular restaurant or butcher shop. If you are looking for Steak Dry Ager Fridge for sale, than you can think of Kingston fridge which is packed with advanced features.