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Question about dry-aged steaks.
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Replies: 16  

Question about dry-aged steaks.

[2]
Jan 6, 2022, 7:43 PM

I bought a single from Whole Foods on Saturday. About 1.75" thick and around 17 oz. The sell-by was Monday. I just ate it tonight.

The taste was fine, but is it typical for the outside to callous up on a dry aged cut? The inside was PERFECTLY cooked to a mid-rare, but the light char on the outside almost took on a biltong texture on about half of each side. It made it really hard to cut into and IMPOSSIBLE to chew those bites. So I gave them to the dog.

Learn me something about what I did wrong. Did I wait to long to cook it? I just seasoned with Cavenders and salt like I do for most other weeknight steak meals.

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you gotta cut the dried out moldy parts off***

[2]
Jan 6, 2022, 7:47 PM



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you gotta cut the dried out moldy parts off***

[1]
Jan 6, 2022, 7:47 PM



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Huh, that would make sense wouldnt it?

[2]
Jan 6, 2022, 7:53 PM

I was gonna delete this who thread.

But you live and you learn



Btw, I would have had to cut about 1/3 of the volume of the steak off. For a $22 cut? I'll stick with regular steaks next time.

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I've never lost 1/3 of the weight, but yes it's


Jan 6, 2022, 7:55 PM

normal to lose a few ounces as it ages. I wrap mine in cheese cloth and age for a few days

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yes. that's one of the several reasons

[1]
Jan 6, 2022, 8:06 PM

dry aged is so expensive.

also why the Ruth's Chris sells wet aged rather than dry aged.....but dry aged is the only way to go, IMO.

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also, you can ask the butcher at Whole Foods to

[1]
Jan 6, 2022, 8:08 PM

trim for you. Reids here in CLT does that for me.

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So the lesson is to have it trimmed for me if I'm going to


Jan 6, 2022, 8:11 PM

eat same day or the next. I'm assuming that if it sits in the fridge for 4 more days, it will develop some more and will have to be trimmed again. Maybe?

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Lowes foods has dry aged beef for sale


Jan 6, 2022, 9:04 PM

Every day.

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Yep. Not a fan of wet aged.***

[1]
Jan 6, 2022, 8:09 PM



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Tough times create strong men.
Strong men create easy times.
Easy times create weak men.
Weak men create tough times.


You totally screwed it up...

[1]
Jan 6, 2022, 7:48 PM

That's all I got.

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You’re going to die.

[1]
Jan 6, 2022, 8:08 PM

Probably of old age, or a stabbing, many years from now. Aged beef, wet or dry but especially dry, will develop a “crust” of what is essentially mold. It’s anaerobic in cryovac’d wet aging, and even after 30-40 days, it’s rare that I’m trimming anything off a brisket besides fat. Dry aging is trickier, and generally not recommended for anybody but pros with the proper facilities. Not that you were trying to dry age, but those couple days probably upped that bacterial mold crust some.

Anyway, probably not gonna hurt you, but groce that you ate it, idiot.

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Re: You’re going to die.

[1]
Jan 6, 2022, 8:12 PM

19B® said:

Anyway, probably not gonna hurt you, but groce that you ate it, idiot.




Hayman I legitimately chose to eat this instead of slim jims and a protein shake. Couldn't have been worse. The dogs loved the leftovers.

2022 purple level member flag link

Naw, he cooked it "mid rare" ... he good.

[1]
Jan 6, 2022, 8:18 PM

Overcooked so he could kilt e'erything.

Now, me, on the other hand, who prefers that you just walk the cow past so I can slice off a piece....I'd be dead.

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When we drink, we get drunk.
When we get drunk, we fall asleep.
When we fall asleep, we commit no sin.
When we commit no sin, we go to heaven.
So, let's all get drunk, and go to heaven!


I short term dry aged a prime rib

[1]
Jan 6, 2022, 9:08 PM

For Christmas and it was legit the best red meat I’ve ever tasted. Would love to repeat the process with a wagyu prime rib. But I don’t really want to take on a second mortgage.

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See, if you'd eaten cauliflower, you wouldn't have had this

[1]
Jan 6, 2022, 9:14 PM

problem.

And you'd poop like a champ tomorrow.

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Re: Question about dry-aged steaks.

[2]
Jan 6, 2022, 9:14 PM

I had never heard the word 'biltong' before. Thanks for the vocabulary addition.

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Replies: 16  

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