Sounds interesting.

Growing up in a meat packing family, we would age our own beef around 30 days.

Anyone tried Dry Aged beef?

https://tcbmeats.com/dry-age/

Never tried it. There’s a Steakhouse in Abilene that ages their own. Some of the best steaks I’ve ever ate !

Some guys I know swear by it for standing rib roasts.

We "dry aged" all meat until the early nineties, or so. Then people decided it was okay to let meat age in wet bacteria.

You can, but you have to trim any mold off.

I used to be able to buy dry aged beef from a local butcher. It was certainly the best tasting beef I’ve had. I used to have access to a walk in cooler that I would hang my deer in for 10-14 days. Best venison that way also.

With the hide on or off?

Our custom killer/cutters always hang beef in a dry cooler for 21 to 30 days before cutting.

Are we talking about something different here?

Hide on my deer. Gut the deer and use no water. Use a paper towel to dry the cavity and clean it up. There are people who hang deer longer but I never did.

It is a waste of meat if not done right.

Yes and it was very good.

Barry, go to the food section here. Dan has done a lot of it.

Go to a good steakhouse and try it. I like it.



mike r

We always have big cuts of game dry aging. I've messed up a few. But the success out weighs the failures. Always have dry aged meat for Christmas.

Wifey and I had 2 dry-aged rib-eyes last night we got from our butcher...They were expensive...Flavor was good. We’ve actually had better tasting steaks that were USDA Prime.

I won’t buy them again

🦫

Though I haven't tried it, HEB sells dry aged ribeyes. I have had one at Bob's Chop House in Dallas (attending DSC show) and it was excellent.

Do it yourself in the fridge.

https://umaidry.com/

The butcher I know said that steers hang for a minimum of 2 weeks.

aged and grade are 2 different things.

I age rib roasts about 2 a month. Been doing it for 20 years. I can get Choice at the Military Commissary, and either Choice or Prime at Costco. Most of the time boneless, but occasionally Bone-in. I alternate dry and wet aging. it is difficult to screw it up, leave it whole. 30 days minimum, sometimes as much as 45. there is almost always 2 or 3 roasts in various stages of aging in a dedicated fridge I have in the garage. whoever said it was difficult either has never done it, or did it wrong "somehow". aged beef is pretty much ALWAYS better tasting.

I've did it in the Fridge Method .

Also a guy on utube covered cut steaks in real butter - copied his method - great stuff .

Now I'm hungry for a fat ribeye

Been dry aging my venison for 20 years. Skin on. Let 'em hang in mother nature's cooler as long as temps stay below 45F. Debone everything with kids in our garage. Brush on olive oil w/fresh garlic 1-2 hours before cooking, then 2-3 minutes per side in medium/hot skillet. Nothing finer!

I do a 7 bone rib roast every year. I buy it the Saturday after Halloween and we eat it Christmas.
Easy to do if you have a spare fridge.

It ain't dry aged, but you can damn sure improve a plain ol' Costco roast uncovered in the fridge for a week or ten days. A little salt and a lot of patience.