Hanging beef, also known as dry aging involves storing large cuts of raw beef in a controlled environment to enhance flavor and tenderness. While commercial meat processors have specialized facilities for aging beef the process can also be done on a small scale at home.
In this beginner’s guide, we’ll look at the benefits of dry aging along with tips for selecting cuts, setting up a mini aging fridge, monitoring temperature and humidity, and trimming/cooking properly aged beef
Overview of Dry Aging Beef
Dry aging is an ancient process that was originally born out of necessity prior to refrigeration and advanced food storage and preservation techniques. Meat would simply be hung and naturally aged to extend its shelf life.
Today, dry aging is practiced deliberately to achieve particular textural and flavor outcomes. Some key effects of dry aging include:
- Intensified beefy, savory umami flavors
- Increased tenderness as enzymes break down connective tissues
- Slight weight loss as moisture evaporates from the meat’s surface
- Development of a dried ‘crust’ on the exterior portions
- Greater overall flavor complexity and character
Through controlled temperature, humidity, and air circulation, beef’s natural enzymes go to work improving texture and taste over time.
Selecting Beef Cuts for Dry Aging
The most popular cuts of beef to age are:
- Ribeyes
- Striploins
- Tenderloins
- Short loins
- Top sirloin
These tend to have adequate marbling and fat to prevent excessive drying. Leaner cuts like eye of round or top round don’t age as well.
For beginners, starting with a single boneless ribeye roast or striploin is recommended. You want a large, intact muscle with some fat coverage. Avoid pre-cut steaks or chops.
Choose meat from responsibly raised grass-fed cattle whenever possible for the highest quality.
Setting Up a Mini Dry Aging Fridge
Since dry aging requires specific temperature and humidity ranges, you’ll need to setup a dedicated mini fridge just for meat hanging.
Here are some tips on selecting and preparing an aging fridge:
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Look for a compact fridge in the 4.5-7 cubic ft. range. You only need enough space for a few cuts.
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If the fridge has any crisper drawers or shelves, remove them to maximize open hanging space.
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Clean the interior thoroughly with hot soapy water or a sanitizing spray.
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Optional: Add a wire rack or hanging rod spanning the width of the fridge to hang cuts from.
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Install an external thermometer with probe through the door to monitor temp. Target 38°F.
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Get a hygrometer to monitor humidity. Ideal is ~75% RH. Add bowls of water if too low.
Once prepped, simply place your beef cuts on racks or hooks inside, leaving adequate space for air circulation.
Maintaining Proper Aging Conditions
Temperature and humidity are critical for safe, effective dry aging. Some guidelines:
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Temperature – Maintain 38°F. Fluctuations lead to uneven aging and spoilage risk.
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Humidity – 75% RH prevents excessive drying. Add water bowls if too low.
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Air circulation – Allow space between cuts for airflow. Turn cuts periodically.
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Sanitation – Keep fridge clean. Discard any spoiled beef immediately.
Monitor conditions daily. Adjust as needed to stay in target ranges. Record findings to refine process.
Tracking the Aging Timeline
Here is a general timeline for dry aging beef cuts at home:
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1-2 weeks – Development of dried exterior crust. Mold growth likely.
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3-4 weeks – Noticeable increase in beefy flavors.
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4-6 weeks – Connective tissue breakdown improves tenderness.
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6-8+ weeks – Risk of undesirable funky flavors. Less additional benefit.
Flavor depth and tenderness increase up to around 6 weeks. Begin checking cuts at 4 weeks until desired characteristics are reached.
Trimming and Preparing Dry Aged Beef
Once adequately aged, there are some additional steps before cooking:
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Sanitize the exterior – Vinegar spray and paper towels work well. Kills surface mold/bacteria.
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Trim crust – Using a sharp boning knife, cut away the dried outer layer. It should be about 1/8″ thick. Save for stew meat.
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Portion – With the crust removed, cut your aged roast into individual steaks or chops as desired.
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Cook as normal – Grill, pan sear, sous vide. Aim for medium rare doneness to enjoy properly aged beef at its best.
Proper trimming and cooking maximizes the flavor and quality achieved through careful aging.
Storing and Serving Aged Beef
For leftovers or cuts you wish to age longer:
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Wrap tightly in plastic wrap and refrigerate. Use within 5 days.
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Vacuum seal and freeze. Thaw in fridge before reuse. Freezing stops the aging process.
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Display interesting marbling patterns when serving aged steaks. Slice across the grain.
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The rich umami flavors pair well with sautéed mushrooms, red wine reductions, and blue cheeses.
With proper dry aging, beef takes on new dimensions of tenderness and flavor. Experiment with different cuts and aging durations to find your preferences.
FAQs About Dry Aging Beef at Home
Here are some common questions about the process:
What’s the aging time for the most tender beef?
Tenderness peaks around 4-6 weeks. Longer may increase funky flavors rather than tenderness.
Can I age pre-cut steaks instead of roasts?
It’s best to age larger whole muscle cuts rather than pre-cut steaks. The exposed interior dries out.
How much beef should I age at once in a mini fridge?
Start with 1-2 roasts. Aging more than 2-3 large cuts risks uneven temperature distribution.
Is it safe to eat the dried crust?
While not harmful, the funky flavors and leathery texture make the crust unappealing to most. Best for stew meat.
Key Takeaways on Dry Aging Beef
Hanging beef at home is very doable with the right guidance on fridge setup, temperature and humidity control, expected aging timelines, and proper prep before cooking. While it requires an investment of time and equipment, the results can rival those of the finest steakhouses. With testing and twe