Dry Aged Beef oh yeah!

Hi Folks-

Okay, I did it. I successfully dry aged a beautiful piece of bone in rib eye. I did my usual massive research and determined that I did in fact have the perfect conditions to dry age beef (constant correct temperature and plenty of air circulation). I wrapped it in high quality cheesecloth and let that sucker sit for 40 days, brought a couple home this weekend and absolutely loved them. Wimps dry age for 20 days, so we weren’t doing that, connoisseurs some times go as far as 60 days and I felt that would be presumptuous for our first time out.

So the meat has a hard brown shell once unwrapped that was surprisingly thin, the meat within was a gorgeous rosy red and smelled so awesomely beefy. I was in a hurry so we broiled it and the taste was fantastic. I also trimmed it pretty closely on those first two steaks and don’t think I will for the next. The ideal method of cooking would be either the grill or cast iron to sear on either side and just a minute or two to finish in the oven.

And yes you can buy some! You can order (and you will need to call and order it) either a 1.75 inch bone in 40 day dry aged rib eye steak, or the same meat, boneless, cut to about an inch and a quarter. Trimmed to your preference. I found that the bits of funkiness I had left on were really tasty, thus my desire to trim a little less next time. At the low introductory price of $28.99 a pound. Let me know, should be available for about 10 ten days.

Basically dry aging reduces the moisture in the beef, increasing the flavor density and the time helps break down the connective tissue so the meat is more tender without having been artificially tenderized. Good stuff.

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