How do you age beef?

Question

i have a basic idea of the process. i have an extra frig and want to modify it to age beef does anyone know how to do this or a website that would tell me how to modify my frig to age beef?

Answer 1

I don't think you need to modify your fridge i use a tupperware container with a rack to keep the beef off the bottom of the container. I've poked a few holes in the lid to allow air to circulate as well. i'm a little scared to go over 4 or 5 days. always cut off the bits that look as if they've gone bad well because they have lol.

Answer 2

Aging of the beef is done after the cow is killed. Before the butcher cuts it up, not in your fridge after you buy it. Although if you just keep it a few extra days in your fridge with will age a little more on it's own though.

Answer 3

1. Only the top grades of beef can be dry aged successfully. Use Prime or heavy Choice (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, allow it to drain; then pat it very dry with paper towels.

3. Wrap the meat in immaculately clean, large, plain white cotton dish towel(s) and place it on the bottom shelf of the refrigerator - which is the coldest spot.

4. Change the towel(s) each day, replacing the moisture-soiled towel(s) with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

5. After the desired aging time, you’re ready to cut off steaks from each end, trim as desired, (enjoy!) and allow the rest to continue to age in the refrigerator.

6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof , heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.

7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. [In olden days, butchers used to cover sides of beef with cotton “shrouds” during the aging process - this is essentially the same thing.]