Dry Aging Meat in your Refrigerator.....

[Darwood]

Now that you're done dry aging do you have to eat them right away? How long will they last now after the process and how do you store them?

 

[fsusteve]

long enough to ship that s*** to me.

 

[agomez]

They are in the freezer!

 

[agomez]

!reeerf eht ni era yeht

 

[agomez]

Lol...wrong thread...lol

 

[Liam]

Now that you're done dry aging do you have to eat them right away? How long will they last now after the process and how do you store them?

if i hadnt put them in the freezer they would had lasted 18-20 days fresh in the fridge.

 

[fsusteve]

seriously? dang that seems like quite a while.

 

[wob]

seriously? dang that seems like quite a while.

what are they gonna do? rot (more)?

 

[Liam]

seriously? dang that seems like quite a while.

seriously. it's all about the vacuum seal. If you were to leave it in an open tray they would last 5 or 6 days and would be a horrible color.

 

[Joe_E]

I mean like where do you find the time to do all that gay stuff everyone's always talking about?
It seems like all you do is do s*** with meat. Seriously.

 

[fsusteve]

he sells meat, not his meat but meat in general.

 

[pint]

Holly s*** that looks good! I am freaking drooling...
I will be trying this in the near future!

 

[yzftaco]

yummy that looks good!

 

[Cuerno Largo]

I had a dry aged bone in ribeye from The Falls restaurant in Palm Springs last week. It was awesome. So how about a 16lb boneless whole ribeye? USDA Choice. Worth doing this process to? Does not look too hard.

 

[Liam]

I had a dry aged bone in ribeye from The Falls restaurant in Palm Springs last week. It was awesome. So how about a 16lb boneless whole ribeye? USDA Choice. Worth doing this process to? Does not look too hard.

you can do it, but i would use USDA Prime or a Certified Angus Beef, which is the top 1/3 of all USDA choice.

 

[Cuerno Largo]

Do you recommend prime or certified angus because it is better for the process (better marbling or something)?

IF you take a less desirable grade like choice and do this will it make the product better than it would be just cut into steaks after wet age?

 

[Liam]

Do you recommend prime or certified angus because it is better for the process (better marbling or something)?

IF you take a less desirable grade like choice and do this will it make the product better than it would be just cut into steaks after wet age?

I would stick with USDA Prime, it doesnt have to be CAB.

if you use a lower grade dry aging will not make it taste better. Make sure you stay away from USDA Prime out of Dairy animals. If they say their meat came from Dairy States, like WI or NJ, do not buy.

 

[Cuerno Largo]

I would stick with USDA Prime, it doesnt have to be CAB.

if you use a lower grade dry aging will not make it taste better. Make sure you stay away from USDA Prime out of Dairy animals. If they say their meat came from Dairy States, like WI or NJ, do not buy.

Trying to learn here.

Why will a lower grade not get better with dry age?

 

[Liam]

Trying to learn here.

Why will a lower grade not get better with dry age?

you need the marbling, intramuscular fat, it keeps the meat hydrated

 

[wob]

In...