Dry aging meat at home is a great way to always have restaurant quality with at home costs. One of the best ways to make the most out of your steak is by using dry age fridges. Here are some best practices and tips on how to always get quality results from your product.
- It’s best to use the full 16 – 30 pounds, 6 to 12 bone-in sub-primal cut with the fat cap in tacked to dry age for a longer duration of time.
- Dry aged steaks will always cook faster, it’s best to use a thermometer to take the steaks to 120 degrees. Once it rests for five to ten minutes and is tented with aluminum foil, it will continue to the desired 125 degrees for medium rare.
- If beef has been previously frozen, be sure to thaw it completely while wrapped in butcher paper or vacuum sealed in the regular home refrigerator prior to placing it in the Steak Locker. Blot the exterior with paper towels prior to placing it in the locker. A fresh product in the locker will create more humidity than one that has been in there for more than a few weeks.
- A Bone-In cut can dry age for as long as 200 days, where a boneless cut should only dry age for less than 35 days. The bones and fat will assist to develop the desired flavor profiles of nuttiness, mushroom, or umami.
- Two ways to process these larger cuts of beef: First is to dry age it to the desired length of time, butcher it up into steaks, then vacuum seal and freeze the steaks for up to six months. Or place the cut of beef into the Steak Locker, then cut off a steak or two every ten to fifteen days to experience how the flavor develops over time. With this process, it’s best to brush a thick layer of fat onto the cut side to protect it as it ages further and will not add additional waste when the remaining pellicle is removed. Any tallow or rendered fat can be used, like beef, bacon, or butter.
- Always use a Steak Locker. We are committed to providing a quality product with a knowledgeable staff to assist in all dry aging projects.