Dry Aged Beef- Your complete guide

You are probably aware of the story around the dry-aging process of beef.  Campisi Butchery is one of the Butchers in Sydney that is really improving the way dry process for beef to improve its eating quality and producing unique flavors by storing the beef in moisture humidity and temperature-controlled environment.

During the dry-aging process, moisture is drawn out of the meat. This causes the beef flavor to become even beefier and more flavourful. What’s more, the aging process causes the beef’s natural enzymes to break down the connective tissue in the meat, making it tenderer. A crust of fungus which grows on the outside of the meat while it ages furthers this tenderization process while adding a nice, corn-like flavor to your beef (you scrape this fungal crust off before cooking).

Dry-aging is basically a controlled decomposition of the meat, which sounds kind of gross, but results in a meat that is 1) more flavorful and 2) tenderer.

Can I Dry-Age Beef at Home?

It is almost impossible to dry meat at home unless you have a refrigerator that was dedicated to that, and one in which you could do the drying process at home following certain process:

  1. First, select your fridge and set up a small, electric fan inside to maintain airflow. Next, put a wire rack on top of a tray. The tray is used to collect any dripping.
  2. Set your cut of beef on the rack and stack it into the fridge and wait for 2-4 weeks if you only looking for added tenderness, 4-6 weeks for that famous dry-aged taste of beef.

When aging at home, it can be hard to adjust and control things like humidity, airflow, and temperature without professional equipment. Because of this, dry-aging at home is generally less precise than professional dry-aging. To know more about the meat dry-aging process, connect our experience butchers from Campisi Butchery.

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