Dry Aging Meat in your Refrigerator.....

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AATLAS1X said:
I cooked up this jewel Christmas.

450 for 15 minutes, then to 325 till 135.


How do you do yours wet and then dry, as I assume dry is a whole other matter?
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you would never use a dry aged rib for prime rib....never never never...

Mine is wet aged for 30 days and then it will be dry aged for another 25days...
 
when I dry-aged mine in the past, I was a little unsure of what to do with the bones afterwards. I cut the meat away from the bones and tossed them...some of the info I found seemed to indicate that keeping them bone-in might be an issue.
 
Liam said:
you would never use a dry aged rib for prime rib....never never never...

Mine is wet aged for 30 days and then it will be dry aged for another 25days...
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Evidently I am stupid this morning, so what you are doing is cutting each steak out first. Then to the grill or broiler, correct?

I just worded it wrong.
 
NorCalDoug said:
when I dry-aged mine in the past, I was a little unsure of what to do with the bones afterwards. I cut the meat away from the bones and tossed them...some of the info I found seemed to indicate that keeping them bone-in might be an issue.
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no issues with leaving the bone in and dry aging. If that were the case shortloins will have issues (t-bone, porterhouses).

Dry age bone in meat taste even better..
 
Liam said:
When i lived in WY i would do the same, but i would let it hang for a week depending on the weather. You dont want it to freeze
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cruiser88 said:
:whoops: I made that mistake once
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Sometimes there's no choice. This year at camp, we had 3 muley bucks hanging with highs in the teens and lows in the +/- single digits. It was damn cold.
 
Liam said:
no issues with leaving the bone in and dry aging. If that were the case shortloins will have issues (t-bone, porterhouses).

Dry age bone in meat taste even better..
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I meant after the dry-aging process is done. I read somewheres that leaving the bone in at the end of the process isn't necessarily a good thing. I left the bone in during the dry-aging process, but removed the bones afterward and discarded.
 
NorCalDoug said:
I meant after the dry-aging process is done. I read somewheres that leaving the bone in at the end of the process isn't necessarily a good thing. I left the bone in during the dry-aging process, but removed the bones afterward and discarded.
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nope, keep the bone intact. Every true good steak house in America will always keep the bone on after dry aging. Most of them only dry age bone in products.
 
Looks good, I thought about doing this with one of our butcher steers this fall but didn't remember to call the locker plant in time.

Had a couple damn good prime ribs for Christmas Eve though, beats the hell out of a Christmas ham.

You're doing more than dehydrating during the aging process, the added calpastatin activity adds to the tenderness of the cut at the same time the flavors develop.
 
haystax said:
Looks good, I thought about doing this with one of our butcher steers this fall but didn't remember to call the locker plant in time.

Had a couple damn good prime ribs for Christmas Eve though, beats the hell out of a Christmas ham.

You're doing more than dehydrating during the aging process, the added calpastatin activity adds to the tenderness of the cut at the same time the flavors develop.
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butcher steer might not dryage well. 100% of all meat that is dry aged by meat houses have been wet aged before hand...at least 21 days
 
i cant beleive im gonna type this...

but...

noah your meat looks awesome!
 
Liam said:
butcher steer might not dryage well. 100% of all meat that is dry aged by meat houses have been wet aged before hand...at least 21 days
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We typically hang the halves for 21 days - which I would consider "dry" aging from the start. In a commercial setting, I would agree that most if not all meat is fabbed and packed prior to "dry" aging in house such as yours. A lot of traditional ranch raised butcher beef was dry cured by default and although there was a lot of shrink, the end result was phenomenal considering the animals that were typically harvested.

In this case, I'm almost certain that both animals would have graded prime, if not they would have just missed. Small frame Angus weighing around 1300 live, don't remember the carcass weight and didn't see them myself to inspect any of the drop but there is a lot of marbling and the backfat is pretty insane.

Need to go dig up the old Tatum and Smith class notes and do a little grading as we pull them out of the freezer.
 
haystax said:
We typically hang the halves for 21 days - which I would consider "dry" aging from the start. In a commercial setting, I would agree that most if not all meat is fabbed and packed prior to "dry" aging in house such as yours. A lot of traditional ranch raised butcher beef was dry cured by default and although there was a lot of shrink, the end result was phenomenal considering the animals that were typically harvested.

In this case, I'm almost certain that both animals would have graded prime, if not they would have just missed. Small frame Angus weighing around 1300 live, don't remember the carcass weight and didn't see them myself to inspect any of the drop but there is a lot of marbling and the backfat is pretty insane.

Need to go dig up the old Tatum and Smith class notes and do a little grading as we pull them out of the freezer.
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god damn i want to hug you.....
 
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