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  • 4 Post By hotbarrels

Thread: Dry aging beef - 400 day old beef!

  1. #1
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    Dry aging beef - 400 day old beef!

    https://www.youtube.com/watch?v=G2KbzE85DNs
    https://www.youtube.com/watch?v=DE4ZHoVLUWY
    https://www.youtube.com/watch?v=Ta1Ay5lQuAA

    Very interesting videos on dry aging of beef. Definitely going to give this a go as I love 30 day wet aged eye fillet. Looks like steak at around the 40 day aging should be the initial target.
    Beaker, Feebz, A330driver and 1 others like this.

  2. #2
    Huk
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    Is the title right,400 or 40 ?????

  3. #3
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    Quote Originally Posted by Huk View Post
    Is the title right,400 or 40 ?????
    Watch the first video ..
    Title is correct - 400 day old dry aged beef.
    The key is the temperature and the salt in the chiller environment used to keep the humidity correct (and I suspect, to keep certain air borne pathogens to a minimum).

    High class steak houses are typically using 180 day aged beef.

  4. #4
    Huk
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    Cheers fairly techo interesting though

  5. #5
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    Good god can people yammer on bloody youtube! I could read the story faster.

    But the thing really interests me. A humidity-controlled walk-in chiller is definitely on the list. I do a bit of biltong now and then, and would love to get into salamis etc.

  6. #6
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    chiller is a bit overkill unless you are running a restaurant. A small bar fridge or what ever fridge you have as a back up with some ability to control or monitor humidity would be perfect for me

    Im doing some fridge cured prosciutto-ish thing in my fridge at the moment that i turn each day, whether I eat it or I throw it away is going to be interesting
    takes something like 3 weeks ish time and its lame having a large part of my kitchen fridge taken up by this

  7. #7
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    I'm thinking about this.
    Fridge in garage for doing dry cure bacon and hams
    It's a work in progress

 

 

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