With careful attention and patience, it's possible to dry age beef at home for steaks with unparalleled flavor and tenderness.
Sometimes I get emails from readers that say something along the lines of, "You said in article X one thing, then, a couple years later, in article Y, you said almost the complete opposite. What gives? Don't you believe in science, and doesn't science deal in facts?"Science needs to be open to accepting and considering contradictory evidence and redefining "facts," by definition.
start with whole sub-primals—large cuts of meat with bones and fat caps fully intact—and they age them, uncovered, in temperature-, humidity-, and air-speed-controlled rooms designed to allow them to age for weeks or months without rotting. The question is,I got my hands on 80 pounds of prime-grade, bone-in, fat-cap-intact beef ribs to get my answers.
You may have read that, in addition to the time and space required, much of the cost of aged meat comes down to the amount of meat that is wasted—that is, meat that dries out and needs to be trimmed. This is not as big a factor as you'd think, and we'll find out why soon.To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods.
I found that the more protection you have, the better your final yield. Why does protection from the exterior matter when aging meat? It's because when you dry age meat for any length of time that's enough to make a difference, the exterior layers get completely desiccated and must be trimmed away. The less protected the "good" meat, the more of it you'll throw in the trash and waste.
Okay, let's say I'm convinced about that. Does that mean that the whole idea that "meat flavor is concentrated" in an aged steak because of dehydration is also false?First, there's simple visual inspection: A trimmed steak cut from an aged piece of beef is pretty much the exact same size as a trimmed steak cut from a fresh piece of beef.
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