Dry Aging Beef
Here's two striploins and a partial rib about half way through with the dry aging process. The basic gist of the process is keeping the meat just above freezing for about 28-30 days open to a low humidity environment. The enzymes break down the meat and the moisture evaporates, leaving a very tender, very tasty, almost creamy meat. It has such a complex taste and smell, not entirely unlike aged cheese.
The covering is just a single layer of cheesecloth to keep anything from falling onto it.
The covering is just a single layer of cheesecloth to keep anything from falling onto it.
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on 11.10.05 at 13:33.
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