Dry-aged beef is the ultimate expression of beef flavor. This is the concentrated, pure beef flavor of those high-end steak houses. It can be had for home cooking for a premium price from high-end butchers, who age their beef in special climate-controlled facilities. But can you dry age your own beef and even hope to approximate that flavor? To a point, yes. But it’s complicated.

Be prepared to lose volume from your meat; it shrinks while aging. As Spot explains, “the trick is to lose moisture and let the enzymes get their thing going. Do you lose some? Yup, but what’s left is so much better.” If you want try it, read up at Ask the Meatman

Board Links: Aging Beef at Home?

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