Dry Age and Storage Question

[Daba's BBQ]

I've been dry aging a few rib eye steaks for several weeks now. Am I able to put them in the freezer after they are "finished? I am heading out on vacation for about a week and having never dry-aged meat before, have no idea how long I can keep them in the dry age wrapping? I don't want to come back in a few weeks and $150 worth of meat is ruined - hence, the freezer question.

Thanks.

Peace

 

[SmokinAl]

You should be OK either way, I have dry aged ribeyes for 60 days, and could have gone longer. The only advice I would give is to keep the ribeye whole before dry aging again. If you dry age the individual steaks there is a lot more trimming to do and you loose a lot more meat.
Al

 

[Daba's BBQ]

Good morning Al.

The rib eye steaks are wrapped as one, so I think I should be okay until I get back from vacation. I am planning on cooking the eye round on my Weber rotisserie later this week.

I am really looking forward to trying a dry-aged piece of meat. I want to compare to what we normally eat to see just how different the taste, texture, etc. is.

BTW - is there a difference in cook times/temps when cooking dry-aged beef?

Peace

 

[Retired Spook]

Good morning Al.

The rib eye steaks are wrapped as one, so I think I should be okay until I get back from vacation. I am planning on cooking the eye round on my Weber rotisserie later this week.

I am really looking forward to trying a dry-aged piece of meat. I want to compare to what we normally eat to see just how different the taste, texture, etc. is.

BTW - is there a difference in cook times/temps when cooking dry-aged beef?

Peace

May I inquire why is your dry-aged eye round post locked?

I haven't seen a piece of meat look like that since my grandfather used to dry age beef in the cellar! He sure could cook...

​

 

[Retired Spook]

May I inquire why is your dry-aged eye round post locked?

I haven't seen a piece of meat look like that since my grandfather used to dry age beef in the cellar! He sure could cook...

​

Well, OK, I guess not...

 

[clifish]

Well, OK, I guess not...

You won't get a response anymore from him...if you get my drift?

 

[indaswamp]

Daba,
Al has you covered on the timeline, But this:

The rib eye steaks are wrapped as one

Might be a problem.... Explain how exactly you wrapped them as one? did you just stack them to form a whole roast? The reason I ask is because a whole fresh muscle is assumed to be sterile at slaughter because of the innate immune system of the animal. Bacteria work their way into meat from the outside, so all the cut areas will have bacteria on them. If you press these cut areas together, you create an anaerobic environment for those bad bacteria to grow. This is why only whole cuts should be dry aged.

 

[tx smoker]

Daba,
Al has you covered on the timeline, But this:

Waste of time Keith but appreciate the thought behind the reply. He's not gonna see it or at least not be able to reply...now or any time in the future.

Robert

 

[Retired Spook]

You won't get a response anymore from him...if you get my drift?

Roger that, Sir!

 

[st3akl0ver]

I've been dry aging a few rib eye steaks for several weeks now. Am I able to put them in the freezer after they are "finished? I am heading out on vacation for about a week and having never dry-aged meat before, have no idea how long I can keep them in the dry age wrapping? I don't want to come back in a few weeks and $150 worth of meat is ruined - hence, the freezer question.

Thanks.

Peace

When i first started dry aging meat at home I definitely had to try and test a few different ways to get the best result. In the end I ended up buying a steak locker because I did not want to risk it anymore.

 

[BGKYSmoker]

Got the ban hammer.