Title: How to Age Beef: 13 Steps (with Pictures) - wikiHow
Headings: How to Age Beef
How to Age Beef
Part 1
of 3:
Readying Your Freezer for Dry Aging
Part 2
of 3:
Selecting and Preparing the Meat
Part 3
of 3:
Dry Aging Your Meat
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Content: Larger pieces, on the other hand, can be trimmed down. Individually cut steaks will not work for the dry aging process. You'll need a whole cut, like rib sections 103, 107, 109A, and 109 Export. Boneless beef rib or loin roast rated as "choice" or "prime" are also good options for your dry aging. When buying one of these cuts from a butcher, you should ask him not to trim your cut of meat at all. Do not trim your meat before storing it for dry aging. {"smallUrl":"https:\/\/www.wikihow.com\/images\/thumb\/e\/e4\/Age-Beef-Step-6-Version-2.jpg\/v4-460px-Age-Beef-Step-6-Version-2.jpg","bigUrl":"\/images\/thumb\/e\/e4\/Age-Beef-Step-6-Version-2.jpg\/aid1384501-v4-728px-Age-Beef-Step-6-Version-2.jpg","smallWidth":460,"smallHeight":345,"bigWidth":728,"bigHeight":546,"licensing":"<div class=\"mw-parser-output\"><p>License: <a target=\"_blank\" rel=\"nofollow noreferrer noopener\" class=\"external text\" href=\"https:\/\/creativecommons.org\/licenses\/by-nc-sa\/3.0\/\">Creative Commons<\/a><br>\n<\/p><p><br \/>\n<\/p><\/div>"}
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Examine the color of the meat prior to storing. The color is directly related to the tenderness of the beef and how long the aging process should last. If your beef is darker, it does not need to be aged more than a week.