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Old 12-17-2009, 03:48 AM   #5
Got rid of the matchlight.
Join Date: 07-25-09
Location: claremore, oklahoma
Talking dry aging

We dry age beef strip loins and rib eyes whole primal pieces for up to 5 weeks. We do it in a commercial walkin cooler. 32 degrees on a wire rack so air circulation will get on all sides. the bad bacteria thrive on moist so we place the beef on cooling racks like a cookie sheet. might loose 10 to 20 percent of the weight due to the outer dehydration of the cut. the inner areas of the primal cut are still very moist and the flavor and tenderness is enhanced greatly.
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