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: 2 to 4 weeks if your goal is increased tenderness
4 to 6 weeks for that spectacular dry-age flavour
6 to 8 weeks if you’re a fan of a more funky, aged flavour
Longer if you really want to get into the blue-cheese zone
How to prepare your dry-aged beef
So you’ve very patiently dry aged your beef, you’ve watched it develop that hardened crust on the outside and the colour is now a deep red, verging on purple or brown. There could even be a bit of mould. Now it’s time to get it ready to cook. You need to trim away this crust to get to the good stuff inside. Also trim away any fat on the outside. Cut your beef into individual steaks to your desired thickness and grill to your taste (medium rare, of course). A few things to remember
Dry ageing beef using professional equipment will deliver a different result to your home setup, so don’t expect your efforts to match that of your favourite steak house or butcher just yet. Also be wary of meat spoilage. If you think your efforts have failed and the meat spoiled instead of aged, don’t push it further. #Dry aged