How To Make Your Own Dry-Aged Beef at Home

How To Make Your Own Dry-Aged Beef at Home

Dry-aged beef is a delicacy that you might only be able to find in fancy restaurants and high-end supermarkets. However, if you love the unique textures and flavors of aged beef, you’ll be glad to know that you can make it right at home. Find out how to make your own dry-aged beef at home to save yourself the money and hassle of ordering it at a restaurant.

What Cut of Beef Is Best for Aging?

When it comes to which beef to select, here are some tips for choosing the best cut. Avoid dry-aging individual steaks and other strips of beef, as these can become too dry. Some of the most common beef cuts for drying are boneless ribeye and sirloin steaks. Make sure to shop for the best cuts of meat to ensure that they’ll be safe for aging. You can find premium cuts of beef for sale online at Vincent’s Meat Market.

What You’ll Need for Dry Aging

If you want to try making your own dry-aged beef at home, the good news is you don’t need any high-end appliances to do so. You can age beef in your home refrigerator or even in a mini-fridge. Dry aging beef is all about keeping moisture and humidity levels under strict control so that you can store your cut of beef for weeks to months to age. If you can, use a designated refrigerator to hold the aged beef, as other food nearby can absorb the flavors of the meat. You’ll also need an electric fan that you can set up inside your fridge to maintain airflow. Additionally, prepare a wire rack and tray.

How To Age Beef at Home

Begin by selecting your cut of beef and the refrigerator you want to store it in. Also, install an electric fan for airflow. Place the meat on a wire rack. Then, position the tray underneath the rack to collect any juice or trimmings that fall from the meat. Elevate the rack to maintain airflow for all parts of the meat.

Once you place the meat in the refrigerator, all you must do is age it for as long as you want. You can wait up to eight weeks or more for maximum dry-aged flavor, though the duration will depend on your taste. When you remove the meat from the fridge, it may have developed mold or a crust on the outside layer. Trim this layer away and cut the beef into individual strips.

Now that you’re familiar with how to make your own dry-aged beef at home, you can save money by skipping fancy restaurants and high-end grocery stores. If you need a place to find quality meat for your new drying process, check out Vincent’s Meat Market for beef cuts and more.

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