Title: How to Dry Age Steak At Home
Headings: How to Dry Age Steak At Home
How to Dry Age Steak At Home
If you haven’t tried it, you need to taste dry-aged beef. Start saving now: it ain’t cheap.
Wet aging
Dry aging is controlled rotting
Don’t bother aging single steaks
How to age beef at home the old fashioned way
Drybag aging
The SteakLocker
The SteakAger
Related articles

Content: This “green” beef is tough, dry, and not very tasty. It takes a few days for the muscles to relax and enzymes to kick in and begin to tenderize the meat. Enzymes are “nanocooks” in the words of food scientist Harold McGee, and they do what a professional cook does when cooking beef: they break down the proteins, amino acids, and other compounds, creating new compounds including glutamates, the source of the savoriness known as umami, which is the main flavor we look for when eating steak. As the beef ages, more interesting flavors emerge, and that is what the fuss is all about. But you can’t age beef by just throwing it in the fridge and waiting for it to get tender. Oxygen and bacteria can mess it up. Wet aging
Before we dive deep into dry aging, here’s a brief explanation of wet aging, the technique used for most meat sold on the market. At the slaughterhouse, meat is usually packed in plastic “cryovac” bags that have had most of the oxygen removed. Meat rarely stays in the bag for more than 28 days.