Dry aging question

NCGrimbo had a great post on aging steaks to different lengths and what his experience with that was, would be a great one to read through:

https://www.bbq-brethren.com/forum/showthread.php?t=269808

KClandcruiser said:

NCGrimbo had a great post on aging steaks to different lengths and what his experience with that was, would be a great one to read through:

https://www.bbq-brethren.com/forum/showthread.php?t=269808

Click to expand...

It was a good experiment, but imo the use of lower grade choice yielded a poor representation of dry age steak.

You really need a nice hunk of meat with the best marbling you can afford. A lower level Choice cut isn't worth the time and hassle. At minimum I'd go high-end, grain finished USDA Choice. USDA Prime is better.

I've found I like strip loins to age around 21 days. Ribeye rolls I've done 45 days with great results, but I've always been impatient and could never wait longer. I've had longer aged ribeye cuts in restaurants that were out of this world delicious.

That said, dry age is not for everyone. It's a different mouthfeel and taste profile than straight cryovac wet aging that can put some people off.

Personally, I love a really good dry aged steak or rib roast and have had a lot of compliments when grilling for friends and family.

if you have three i'd say wet age one in cryo 14-21 days, dry age one 21days and the other 35days or so... it'll give you a good lay of the land. i like striploins ~28-35 days myself, but my wife prefers wet age... can't please'em all!

I've done primals both in an umai bags and bare. I have a commercial reach in cooler with lots of circulation but thought they turned out pretty similar.

This is off one of our steers, aged 45 days unwrapped.