How To Dry Age Your Own Beef

Dry ageing beef

45 day aged rib roast. This was amazing.

The love going to a good steak house where they age their beef and then char grill. The meat is so tender and delicious. It’s worth paying the extra cash to get such perfection.

The thing is, the meat you get at the supermarket isn’t aged enough. Some butchers will dry age their meat for three to four weeks. It’s great to find a good butcher like that.

Over the past ten years or so I’ve taken to dry ageing my own beef at home. It’s a simple process and a nice way of ensuring you get that steak house flavour at home.

So here I’ll show you how I do it.  I’m not an expert (actually I am but health and safety wackos out there probably won’t agree with this home ageing process). Therefore, do this at your own risk. As I said, I’ve been dry ageing my own beef for ten years but if you fall ill or worse, don’t blame me.

The best way to dry age your meat is on a rubber rack. I’ve never got around to buying one so I wrap a metal rack with plastic and it works just fine. The most important thing is that the juices from the meat drip into the rock salt below. Never place your meat directly on a metal rack.

Dry ageing beef

I started with a rib roast which had been aged for 14 days.

 

How To Dry Age Your Own Beef
 
Author:
Recipe type: Preparation
Cuisine: American
Ingredients
  • 1 standing rib roast or other cut of your choice
  • 4 cups - (1 litre) small rock salt
  • 1 rubber rack or a metal rack rapped tightly with clingfilm. It is very important that the liquid from the meat can drain into the salt. It must not get caught on the plastic or it will mould.
Instructions
  1. Pour the salt into a large tray and place the rack on top with the meat.
  2. Place the meat in a fridge - preferably one that isn't used often. I only checked my beef once a week.
  3. You want the temperature to be between 34 and 37F (2.2 and 3.3C).
  4. While the meat stands there over the salt, it will lose about 20% of its weight as the liquid goes into the salt.
  5. After 15 to 28 days ( the longer the better) trim of the hard black outer. You may think this sounds wasteful but believe me it's worth it. You will only need to trim about 3mm from the outside as it will be too dry and tough to eat.
  6. What's inside is properly aged beef which you can cook as a rib roast or cut into the most awesome steaks you'll ever have the pleasure of enjoying.