Title: How to Age Beef: 13 Steps (with Pictures) - wikiHow
Headings: How to Age Beef
How to Age Beef
Part 1
of 3:
Readying Your Freezer for Dry Aging
Part 2
of 3:
Selecting and Preparing the Meat
Part 3
of 3:
Dry Aging Your Meat
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Content: Part 2
of 3: Selecting and Preparing the Meat
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1
Choose a high quality, large cut of meat. You'll also want your meat to be a kind that uses quick cooking methods, like New York strips, rib steak, and porterhouse cuts. Small cuts of meat should be avoided, as the loss of moisture during aging can make these seem too small to be the main course of a meal. Larger pieces, on the other hand, can be trimmed down. Individually cut steaks will not work for the dry aging process. You'll need a whole cut, like rib sections 103, 107, 109A, and 109 Export. Boneless beef rib or loin roast rated as "choice" or "prime" are also good options for your dry aging. When buying one of these cuts from a butcher, you should ask him not to trim your cut of meat at all.