Dry Ageing beef.
Discussion
Dear all
I have a whole fillet of beef on order for arrival at Bugler Towers in the next week or so.
The meat will be vacuum packed in clear plastic, and will have the salugher date on the packaging.
To make best of it, I would like to dry age the steak for 14 days, to encourage the juices to dry into the meat to enhance flavour.
How do I do this? Is it at simple as washing the steak and drying it off, and then place on a platter in the fridge for the 2 weeks? Prior to butchering to portion size and then freezing down.
Can anyone advise ?
Cheers
I have a whole fillet of beef on order for arrival at Bugler Towers in the next week or so.
The meat will be vacuum packed in clear plastic, and will have the salugher date on the packaging.
To make best of it, I would like to dry age the steak for 14 days, to encourage the juices to dry into the meat to enhance flavour.
How do I do this? Is it at simple as washing the steak and drying it off, and then place on a platter in the fridge for the 2 weeks? Prior to butchering to portion size and then freezing down.
Can anyone advise ?
Cheers
Hosenbugler said:
Dear all
I have a whole fillet of beef on order for arrival at Bugler Towers in the next week or so.
The meat will be vacuum packed in clear plastic, and will have the salugher date on the packaging.
To make best of it, I would like to dry age the steak for 14 days, to encourage the juices to dry into the meat to enhance flavour.
How do I do this? Is it at simple as washing the steak and drying it off, and then place on a platter in the fridge for the 2 weeks? Prior to butchering to portion size and then freezing down.
Can anyone advise ?
Cheers
That's a cool question that I hadn't thought of. I have a whole fillet of beef on order for arrival at Bugler Towers in the next week or so.
The meat will be vacuum packed in clear plastic, and will have the salugher date on the packaging.
To make best of it, I would like to dry age the steak for 14 days, to encourage the juices to dry into the meat to enhance flavour.
How do I do this? Is it at simple as washing the steak and drying it off, and then place on a platter in the fridge for the 2 weeks? Prior to butchering to portion size and then freezing down.
Can anyone advise ?
Cheers
Serious Eats (and Kenji Lopez-Alt in particular) are where I get all my nerdy food science stuff from and I've had good results with most everything I've done. They've got quite a long article on it here:
https://www.seriouseats.com/the-food-lab-complete-...
Glad I made this post, ageing beef is not a straightforward thing, not remotely.
I'd recomend anyone interested to follow the link provided by Seefarr above, utterly facinating and very informative.
Some interesting myths busted like the fact it seems that wet hanging meat is a total waste of time . Even Dry hanging seems to have no real benffit flavour wise untill after 28 days. Although some tenderness seems to gain after 14 days plus.
I came across this butchery , who seem to have dry aging well and truly sussed.
: https://thomasjosephbutchery.co.uk/
I'm waiting on a family occasion and going to treat all to a 45 day aged Porterhouse steak. See what all the fuss is about .
Cheers
I'd recomend anyone interested to follow the link provided by Seefarr above, utterly facinating and very informative.
Some interesting myths busted like the fact it seems that wet hanging meat is a total waste of time . Even Dry hanging seems to have no real benffit flavour wise untill after 28 days. Although some tenderness seems to gain after 14 days plus.
I came across this butchery , who seem to have dry aging well and truly sussed.
: https://thomasjosephbutchery.co.uk/
I'm waiting on a family occasion and going to treat all to a 45 day aged Porterhouse steak. See what all the fuss is about .
Cheers
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