Separate names with a comma.
Discussion in 'Beef' started by atomicsmoke, Dec 9, 2015.
Can I dry age store bought beef? Which is usually (wet) aged.
To answer your question, yes. That being said, please do extensive research on the subject before attempting. You may find it better to let your meat monger age it for you. There is more to it than simply putting meat in a refrigerator.
Maybe the following will give you the incentive. http://www.smokingmeatforums.com/t/133806/ugly-duckling-dry-aged-salt-crusted-prime-rib-roast-q-view
I just pulled out a top sirloin I had in my dry age fridge today. Had it in there 28 days.
It's really hard to believe how much it shrunk though. I really don't think a top sirloin was the best choice for dry aging. Next time I'll get a sams club ribeye or whole strip though
It's actually the thread you posted above that got me going.
Other than sticking the meat in the fridge what else is involved? I've done a bit of reading: other than air circulation I didn't find any special steps.
You mean it shrank due to aging, or trim loss?
It def shrank due the aging and then the trim loss. Lost alot of good beef
Let me ask you a question. Are you willing to sacrifice up to 40% of your initial start weight? If yes, I will be more than happy to work with you via PM's.
Unfortunately I am worn-out by individuals comments like dry aging is a waste of time, money and meat. I don't need it, therefore I have greatly decreased my input on the open forum.
Of course I am aware of the yield and accept it. I will PM you.
I'll let u know tmw when we eat a cpl of the steaks but yes mr t. Pm me
Another question is what can I do with all the fat trimmings I removed. Can I make beef stock with them or render them down?
If you are referring to your steaks, you might be able to add them to your stock ingredients if you feel you have enough. That is something we can discuss with others later via PM's.
Hi, gang. Being new here I don't want to butt in, but I have been aging beef for a while, via Drybagsteak, and I have certain opinions about dry aging beef. I won't get into an argument with those who think it isn't worth the time. If you think it is senseless, I respect your opinion, just do not try to stop me from doing it. I cannot eat a non dry aged steak. Can't do it.
I have a Top Sirloin in for the last 28 days. Looking for a 35 day age on this one. Just finished a 35 day Rib Loin. Cooked a third of the 18 pounder on Christmas day in the form of a rib roast. May well be the best one I ever made. The rest, is in my freezer, minus the few I gave my dear sweet elderly mother. I have spoiled her.
I average 21% weight loss, including trim loss, but I trim thin, and never take it back to "grocery store red". That said, the steaks do not seem to be smaller, just lighter. Oh, I guess there is a bit of shrinkage, but not really noticeable. Most of it is lost water weight. Trimming is a matter of preference, but I trim before cooking, not before freezing.
I save my trimmings and freeze them to be used in making stock. Comes in real handy. Makes an awesome jus.
In the near future, I am gonna start making my own Chorizo, Pastrami, and capicola.
Is the beef you buy wet aged?