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stevenb's avatar

Have any of you ever dry aged meat?

Asked by stevenb (3808points) December 11th, 2010 from iPhone

I am having a meat exchange Monday night. (the wives are having a cookie exchange, so we made this up). I keep hearing how good dry aged steaks are, and want to try it. Have any of you ever done it? How do or did you do it? Was it worth it? How was the flavor different? Better or worse?

I know as a kid when we hunted animals, for food because we were poor, we always hung them in the cold garage for three weeks to a month. Isn’t that the same as dry aging?

Did any of you have a preferred cut you liked best this way? Do you have a recipe that would be awesome for this meat exchange? Thanks as always!

Thanks for the help!

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5 Answers

wundayatta's avatar

I’ve bought dry aged beef, but I couldn’t tell the difference.

Blueroses's avatar

There is a local corner-butcher here who only sells dry aged beef. The Sirloin is so tender and flavorful you make involuntary pleasure noises with every bite. The Rib Eye will make you see God!
Here is a step-by-step how to dry age beef at home
You won’t have time before Monday though.

incendiary_dan's avatar

Wow, a month? I’ve hung deer for a week in a cold garage, but never that long.

From what I hear, most beef bought in stores is aged for at least a little while, to get rid of any gamey taste. I guess the stuff that is advertised as such is just aged longer.

silky1's avatar

This sounds great I’ve got to check it out.

stevenb's avatar

@blueroses, Thanks!

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