Dry Aged Beef in your refrigerator

The Maven&meddler.com blog shows you how to dry age less expensive cuts of meat to optimize flavor. Re: some of the comments posted - Gee, it's easy to hide behind a screen name, and be a funny critic isn't it? It's certainly a lot safer than getting out there and trying something - and risking the criticism of who? Oh, those people hiding behind a screen name.
I did considerable research before doing the video - asking ranchers that I buy beef directly from, in addition to my nephew ( graduated with honors) from the CIA, who is now executive chef for one of the country's best restaurants.
Finecooking.com thinks is okay, as do numerous others - uh, including Alton Brown of FoodNetwork.
Oh, and I'm still here. Not poisoned.
Obviously, there is an optimal way to do this - on a commercial scale - with proper humidity and temperature, but alas, most of us don't have the resources of a fancy steak house.
If you have something to add, how about actual tips or techniques that make this even better as opposed to snide comments that enlighten nobody.
Just a thought.
-mavenandmeddler.com

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[ladybird1953]

More tips for those in search of the perfect steak:

Let the steak come to room temperature before cooking. Let it sit out at least an hour, on the countertop. Lightly cover with a papertowel.

Use a CharBroil InfraRed grill if you can. The high temp sear creates a steakhouse crust that rocks big time.

[ladybird1953]

Right along with 'clueless' little old me, is Katy McLaughlin of the Wall Street Journal, who also got great results dry aging individual cuts of meat at home as part of an article titled: The Search for the Perfect Steak (WSJ, Sept. 8, 2007). I hope anybody worried about the safety of this technique will read the article and relax.

I also consulted another professional chef acquaintance about the safety of this technique just the other day. He said that my technique is widely and safely used.

[ladybird1953]

For Irich - the same message. Not everybody has access to the whole meat locker process. There's no mold on a piece of decent beef that's aged for a week. What planet are you on?

Like I said, my family are beef ranchers in Kansas - and have been since about 1900. Fine beef. Grass fed and finished.

And your family is what .... a bunch of critics?

[ladybird1953]

For those people who are professional chefs and who have access to 'meat lockers' ... go for it. Do it the right way by all means!

I tried to put out a video that would allow average people a safe and effective way to get similar flavor on their own with what they have available.

It's easy to Monday Morning Quarterback. Where's your video? If I'm so clueless, tell us average folks how you'd do it?

[ladybird1953]

Yes, TheChefCorey, you're absolutely right, if I had "large sub primal cuts" of beef. I'm not a butchershop or large beef producer. I'd think you could probably get that if your weren't "clueless".

I'm just the average person who can't afford to buy $25 lb dry aged. My family has 9 sections of cattle ranch in SE Kansas. I do know what dry aging whole beef is about, thank you.

But, here I am. Not back in Kansas. I don't have a temperature controlled beef locker ...

[ladybird1953]

you can certainly age for three days or three weeks. The key is keeping the temperature and humidity as constant as possible in addition to keeping the meat dry with proper air circulation. See posts on home dry aging from Alton Brown, Fine Cooking and others. There is a wide range of possible aging times.

[mrjamesgrimes]

You can definitely dry age single cuts in the fridge... Why the hell couldnt you? Don't go more than 3 days or it starts to get a little jerky like around the edges. I've done it with bone in rib eye and had great results. The steaks lost around 12% of their weight

[BaronTak]

Nice presentation, Thanks.

[MrMZaccone]

That's not dry aging ... not even close. For one thing, you can't dry age individual steaks, you need the whole cut.

[Kharver]

@irich62 u douche. you CAN dry aged large primal cuts in a fridge if u have the space!! maybe not single steaks but def possible to dry age large chucks of cuts...it has been done before and i attest to the results.

[timehero2k]

for how long should i store the steaks in the refrige?

[timehero2k]

how how long should i sotre the steaks in the refrige?