Dry Aging Beef at Home
This process will take your grilling to a wholly different kind of steak nirvana... If the wife will let you take up that much of the fridge. http://www.askthemeatman.com/is_it_possible_to_dry_age_be...
Forum Discussion
This is how all beef was aged (usually in halves or quarters) back in
the days before "Cryovac". The Cryovac process has accomplished two things very well; it allows the processor or jobber to hold the product much longer without darkening from air exposure and allows the consumer to pay beef prices for water weight.
As a teenager working in the butcher shop a Sirloin was always kept laying on the top shelf in the walk-in for family use. When steaks were wanted we pulled it down cut the steaks to desired thickness then trimmed off the green edges. Steaks with fantastic flavor and cutable with a fork.
Tinbender
the days before "Cryovac". The Cryovac process has accomplished two things very well; it allows the processor or jobber to hold the product much longer without darkening from air exposure and allows the consumer to pay beef prices for water weight.
As a teenager working in the butcher shop a Sirloin was always kept laying on the top shelf in the walk-in for family use. When steaks were wanted we pulled it down cut the steaks to desired thickness then trimmed off the green edges. Steaks with fantastic flavor and cutable with a fork.
Tinbender
