Title: How to Dry Age Beef
Headings: How to Dry Age Beef
How to Dry Age Beef
With careful attention and patience, it's possible to dry age beef at home, for steaks with unparalleled flavor and tenderness.
The Purpose of Aging
How does aging work?
But is aged meat really better than fresh meat?
Okay, I'm sold. Why would I possibly want to do it at home when I can order it online or from my butcher?
Selecting Meat to Age
What cut of meat should I buy for aging?
What's the minimum size I'll need to buy for proper aging? Can I age an individual steak?
So, of the larger cuts of meat, what should I look for?
What Causes Flavor Change?
So why does meat that's being aged stop losing moisture after the first few weeks?
Aging Setup
What sort of setup do I really need for aging steak at home? How simple is it?
Timing
Okay, I'm nearly convinced. How long should I be aging my meat for?
I've Got Some More Questions!
What about wet-aging? What is it, and does it work?
What about those fancy "dry-aging bags" I've been reading so much about?
Quick and Dirty
Okay, just give me the tl;dr version. How do I age my steak?
Further Reading
Get The Recipes:

Content: This is not as big a factor as you'd think, and we'll find out why soon. Selecting Meat to Age
What cut of meat should I buy for aging? To age meat properly, you need to choose a large piece that is best cooked with quick cooking methods. This makes the standard steakhouse cuts—the New York strip, the rib steak, and the porterhouse—the ideal cuts for aging. ( See here for more information on the four high-end steaks you should know.) The easiest to find whole (and my personal favorite) is the rib steak, which is what you get when you cut a prime rib between the bone into individual steaks. What's the minimum size I'll need to buy for proper aging? Can I age an individual steak? Individually "aged" steak on the left; fresh steak on the right.