Originally Posted by BigAL
I'm gonna call it dry age'n just to make ya mad.LOL Just joke'n w/ya.....but you know I will do it.
I hope I'm not ask'n que's that you've already answered, but I'll ask anyway. What about the restaurants w/fridges just for dry age'n, like the five stars in NY? Do they have the bacT to do the right job? Where you butcher your meat, what do they add to make it dry age? Did you say you only hang yours for 21 or 25 days? Why not 28-35? I hear of many people in this area that go near 35 days. Just curious. After hang'n do you wet age? For how long? Do I sound like a 3 yr old ask'n every dang question about everything?
Ok you can call it what you want... but it is not dry aging.
There are a few restaurants that have USDA inspected coolers that allow them to get out to 21 to 28 days dry aging. They do have the correct bugs. In is not just bacteria, it is a combination of bacteria, molds, along with humidity and temperature control for slow decomposition of the meat.
There is no addition to the meat to create dry aging. What they have is a controlled environment, an understanding of the cover (fat cap) required insure the meats safety age, and the ability to keep a dedicated cooler just for aging. To go longer then 21 to 25 days requires a lot more cover on the carcass. For the frame of the animal we raise here (angus beafmaster cross and angus limosine cross) I don't go much above 1250 pounds. To get more days I would need to get to 1450 pounds. That takes a lot of corn and we really start to lose money on the amount of feed to add that additional fat cap.
The main reason we control is to prevent spoilage. (rancid) We are controlling degradation of the carcass in a process that allows for different flavor profiles to develop. Just like cheese making certain "bugs" are good and certain are bad. In the days of yore, certain ice houses had specific types of "bugs" that created a better aged beef then other ice houses, which created certain butcher shop flavor profiles depending on the ice house they purchased from for the cooling needs. You can go on and on into the handling of beef and how to best alter and age its flavor.
I have heard of longer aging, but never tasted anything past 30 days.
Wet aging is another TV induced myth. Almost all cyrovac packaging is also gas packed. So nothing grows for a long long time. Wet aging is not a follow on to dry aging, it refers to the process commercial packing houses use to prepare the meat available to the consumer. Most commonly observed in the meat counter as vacuum packed cyro packaging. They also pack primals and sub-primals like this so butcher shops can "custom cut" beef. Which custom cut means, finish making the retail cuts out of primals or sub-primals.
No you don't sound like a three year old, you sound like someone trying to get information to make a decision.
This is a set of carcasses from our place.
Edited by bbally - 10/30/10 at 7:50pm