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Beef

Dry-Aged Beef Question

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Dry-Aged Beef Question

ipsedixit | Jan 26, 2011 10:20 AM

For those who prefer their beef dry-aged, how long do you want it dry-aged?

Is there an optimal amount of time?

And does the amount of time vary with the cut of steak (e.g. ribeye, sirloin, etc.) and/or kind of beef (grass versus grain fed)?

David Burke's in Chicago (among other places) have ribye steakds dry-aged up 75 days.

I think at that point I'm literally eating something closer to bleu cheese than steak ...

Personally, regardless of cut or kind of beef, I think a minimum of 15 days, but no more than 25 tops.

Do you have a preference, and does it vary with the cut or kind of beef?

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