Title: How to Dry-Age Beef at Home - How-To - FineCooking
Headings: How to Dry-Age Beef at Home
How to Dry-Age Beef at Home
Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.
Why dry-aged beef tastes better
How to dry-age beef at home
A food safety note
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Content: Refrigerate for three to seven days; the longer the beef ages, the tastier it gets. After the first day, carefully unwrap and then rewrap with the same cheesecloth to keep the cloth fibers from sticking to the meat. Four: When ready to roast, unwrap the meat and, with a sharp knife, shave off and discard the hard, dried outer layer of the meat. Shave away any dried areas of fat, too, but leave behind as much of the good fat as possible. Roast whole or cut into steaks. A food safety note
Home refrigerators aren’t as consistent or as cold as commercial meat lockers. Before aging meat at home, get a refrigerator thermometer and be sure your fridge is set below 40°F. Cook or freeze the meat within seven days of beginning the dry-aging process.