Title: How to dry age beef at home - Steak School by Stanbroke
Headings: How to dry age beef at home
How to dry age beef at home
Equipment needed
What cuts should you use to dry age beef?
Dry ageing your beef
How long does it take to dry age beef?
How to prepare your dry-aged beef
A few things to remember

Content: And more and more beef fans are giving it a crack at home. So what do you need to do to make it work? It’s not as easy as simply leaving your steaks in the fridge wrapped in cheesecloth for a week, and some dedicated equipment is required. Equipment needed
A refrigerator (a dedicated one for dry ageing is recommended)
A small fan
A tray
A wire rack
Using a dedicated refrigerator is the best way to ensure a good result. Sharing the fridge with other foods means your beef may pick up those flavours, and the differing moisture levels in the air mean less control of the dry-ageing process. What cuts should you use to dry age beef? You can’t dry-age individual steaks – you’ll be left disappointed when you have to trim them down to half-centimetre cuts and are left with a thin, well-done piece of beef charred on the grill. You need to choose high-quality large cuts of beef, so rib roasts with the bones still in or whole rump caps, for example, are ideal. You also want a piece of beef with the thick fat cap still in place, which helps when you trim your aged piece of beef. Dry ageing your beef
Set up your fridge at a temperature of 1 to 3 degrees celsius (34 to 38 fahrenheit).