The Merits of Dry-Aged Beef - Page 3

TedW · 03-31-2011, 04:56 PM

Now that I have my egg, I'm back on the dry aging kick...

Dr_KY · 03-31-2011, 05:23 PM

Wonderful information guys thanks.

My butcher is great and will hold whatever meat I buy from him for as long as I need him to. Yesterday I was walking by his shop and saw two beautiful briskets just about to be rolled so I walked in and saved one of them from it's fate. I told him I didn't need it for a few weeks and to hold it till then.

I'm wondering if I should get another vac-packed and have him hold it for a month or two? Would it be better to have it hung without?

jestridge · 04-07-2011, 11:57 AM

We use to hang whole beef in tobacco barn an it would hang for months , like from Nov- Jan

leanza · 04-07-2011, 03:02 PM

Figure between $20. to $30. lb for good, prime, dry aged steaks at a good butcher shop.

Atl Smoke · 04-07-2011, 05:19 PM

Quote:

Originally Posted by leanza

Figure between $20. to $30. lb for good, prime, dry aged steaks at a good butcher shop.

yes. A few weeks ago, I sent my wife to the butcher shop to pick up 4 ribeye's for us and her aunt and uncle.

She came back with 4 bone-in, prime, dry aged ribeyes. Probably the best steak I've ever eaten. Ran me about $120 for 4, cut about an inch and a quarter (per the butcher).

TedW · 05-25-2011, 05:08 PM

This seems very straightforward. 34 degrees and 75% humidity. I wonder about salt blocks that you see some aging rooms have. Salt blocks from Nepal. Himalayan salt block

TedW · 05-26-2011, 09:49 AM

http://www.beefresearch.org/CMDocs/B...0of%20Beef.pdf

Seems like a great article. Dry aged beef wins hands down over wet aged in taste tests. The process seems the same for most tutorials. Temp just above freezing, 75% or so humidity, and circulating air.

03-31-2011, 05:23 PM	#32
Dr_KY Quintessential Chatty Farker Join Date: 12-15-07 Location: England Downloads: 0 Uploads: 0	Wonderful information guys thanks. My butcher is great and will hold whatever meat I buy from him for as long as I need him to. Yesterday I was walking by his shop and saw two beautiful briskets just about to be rolled so I walked in and saved one of them from it's fate. I told him I didn't need it for a few weeks and to hold it till then. I'm wondering if I should get another vac-packed and have him hold it for a month or two? Would it be better to have it hung without? __________________ www.drsweetsmoke.com Slappin that bass like some delerious funky preist!!! UDS, Half Pint (Mini UDS), Weber, ProQ 20, Kegrilla 250 gallon cooker- 'The Meat Beast!!' British BBQ Championships Grand Champion 2008 ~~~~ British BBQ Society - Southern Championship Grand Champions 2009

04-07-2011, 03:02 PM	#34
leanza Babbling Farker Join Date: 05-26-07 Location: Southern California Downloads: 0 Uploads: 0	Figure between $20. to $30. lb for good, prime, dry aged steaks at a good butcher shop. __________________ Tom

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03-31-2011, 04:56 PM	#31
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	Now that I have my egg, I'm back on the dry aging kick...

04-07-2011, 11:57 AM	#33
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky Downloads: 0 Uploads: 0	We use to hang whole beef in tobacco barn an it would hang for months , like from Nov- Jan

05-25-2011, 05:08 PM	#36
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	This seems very straightforward. 34 degrees and 75% humidity. I wonder about salt blocks that you see some aging rooms have. Salt blocks from Nepal. Himalayan salt block

05-26-2011, 09:49 AM	#37
TedW is one Smokin' Farker Join Date: 05-12-09 Location: Michigan Downloads: 0 Uploads: 0	http://www.beefresearch.org/CMDocs/B...0of%20Beef.pdf Seems like a great article. Dry aged beef wins hands down over wet aged in taste tests. The process seems the same for most tutorials. Temp just above freezing, 75% or so humidity, and circulating air.