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: What cuts should you use to dry age beef? You can’t dry-age individual steaks – you’ll be left disappointed when you have to trim them down to half-centimetre cuts and are left with a thin, well-done piece of beef charred on the grill. You need to choose high-quality large cuts of beef, so rib roasts with the bones still in or whole rump caps, for example, are ideal. You also want a piece of beef with the thick fat cap still in place, which helps when you trim your aged piece of beef. Dry ageing your beef
Set up your fridge at a temperature of 1 to 3 degrees celsius (34 to 38 fahrenheit). Using a dedicated, high-quality digital thermometer is recommended, rather than trusting any on-board temperature gauge from the fridge itself. Set up the small fan in the fridge to maintain air flow. Put the wire rack on top of your tray (this will catch any drips from the beef), and make sure the rack is elevated. This ensures airflow can reach the whole surface area of your beef. Make sure the beef has been patted dry, place it on top of the rack and put into the refrigerator.