What is the Best Cut of Beef to Dry Age? A Guide to Maximizing Flavor

Dry aged beef has become increasingly popular in recent years, prized for its rich, complex flavor and tender texture. But not all cuts of beef benefit equally from dry aging. The ideal cuts have just the right amount of fat and bone to achieve the best results. In this guide, we’ll explore what dry aging does to beef, how it works, and most importantly – what the best cuts of beef are to dry age at home for maximum flavor.

What is Dry Aged Beef?

Dry aged beef refers to cuts of beef that are aged in a temperature and humidity controlled environment for anywhere from 21 to 120 days. During this time, natural enzymatic and microbial activity break down the connective tissues in the meat, concentrating the flavor and tenderizing the beef. The process often results in some external mold growth on the meat, which is trimmed off before cooking.

The key to dry aging is controlling the environment. The meat hangs uncovered on racks, exposed to circulating air. Temperature is kept between 32-40°F and humidity around 80-85%. This allows moisture to evaporate from the meat slowly and evenly. Too much humidity can cause spoilage, while too little can dry out the exterior. The chilled air circulating around the beef allows enzymes and beneficial microbes to develop and work their flavor magic.

How Does Dry Aging Change the Flavor and Texture?

There are two main ways dry aging enhances the flavor and texture of beef:

Concentration of taste – As moisture evaporates from the meat it concentrates the beefy flavor compounds. Just like reducing a stock intensifies the taste dry aging beef becomes more savory, rich and “beefy”.

Tenderization – Enzymes naturally present in the meat act like a meat tenderizer, breaking down tough connective tissues. This makes the beef more tender and easier to chew.

In addition, aging allows flavorful compounds to develop through the breakdown of proteins, fats and sugars. Meat will take on nutty, cheesy or fermented flavors during extended aging. The flavor becomes more complex, akin to a fine cheese.

The texture changes from the loss of moisture as well. The meat firms up, taking on a denser, more toothsome bite. Well-aged steaks cut easier with a knife. The less moisture also means you can get a better sear when cooking.

What Cuts are Best for Dry Aging Beef?

To get the most out of dry aging you want cuts of beef that have these characteristics

• Well-marbled – The intramuscular fat keeps the meat from drying out too quickly and adds flavor. Heavily marbled cuts like ribeye are ideal.

• Thick cut – Thicker cuts over 1.5 inches allow for deeper penetration of flavor during aging. Thin cuts risk drying out.

• Some bone – Bone adds flavor and protects the meat during aging. Bone-in ribeyes are perfect.

• External fat cap – A thick fat cap prevents moisture loss from the meat surface.

• Larger cut or primal – Whole subprimals with more meat allow for trimming losses. Individual steaks won’t have enough usable meat left.

Here are some of the best cuts of beef to dry age:

Ribeye

The ribeye is the gold standard for dry aging. It checks all the boxes – heavy marbling, thick cut, bone-in option and ample fat cap. Dry aged ribeyes take on an ultra beefy, nutty flavor. The spinalis dorsi, the ribbon of fat running through a ribeye, is sublime after aging.

Striploin

Also known as a New York strip or shell steak, the striploin has good marbling and can be dry aged bone-in or boneless. Dry aging intensifies the mineral, funky flavors of a strip steak.

Chuck Roll

This shoulder cut has tremendous flavor and develops an earthy, nutty taste when dry aged. It’s nicely marbled with a thick fat cap. Chuck roll is great for roasting after aging.

Brisket

Whole packer cut briskets with the fat cap intact are excellent candidates for dry aging. The fat protects the leaner flat section. Dry aging makes brisket more tender and beefy.

Short Ribs

Meaty bone-in short ribs absorb big flavor during aging. The fat and collagen also break down nicely, resulting in super tender short rib.

Tenderloin

While very lean, whole tenderloins and thick cuts like chateaubriand can still benefit from short term aging of 7-10 days. Use additional fat wrapping to prevent drying out.

How Long to Dry Age Beef?

The ideal aging time comes down to personal preference for flavor and texture:

• 14-21 days – Ideal for beginners. Meat develops noticeable enhancement in tenderness and flavor.

• 21-45 days – The prime window for most. Deep nutty, complex flavors start to develop.

• 45-75 days – For the extremely beefy and funky flavors. The texture also becomes very tender.

• 75-120 days – Most suitable for dry aging aficionados. The beef takes on very intense blue cheese notes.

For your first try at home, aim for 2-4 weeks of aging to get noticeable results without getting too funky. Taste and determine your ideal duration from there.

Dry Aging vs. Wet Aging Beef

You may also see “wet aged” beef, which is aged vacuum sealed in plastic bags. This tenderizes the meat but doesn’t develop the same flavors. Without exposure to air, moisture can’t evaporate, so the beefy taste doesn’t concentrate and complex flavors don’t form. The beef also doesn’t firm up and brown as well when cooked.

How to Dry Age Beef at Home

While dry aging requires precise temperature and humidity control, it is possible to do at home. Here’s a simple dry aging setup:

• Dedicated refrigerator – Use an extra fridge just for dry aging. You don’t want food odors and bacteria getting in.

• Wire racks – Set the beef on wire racks so air can circulate completely around.

• Salt block – A large salt block helps absorb ambient humidity. Shoot for 80-85% humidity.

• Fan – Small fan pointed at the meat improves air circulation.

• Temperature control – Use an external thermometer and adjust the fridge to maintain 32-40°F.

The meat needs careful trimming once aged, so leave extra thickness for removal of dried edges. Wrap in cheesecloth if edges seem to be drying too quickly. Flip and rub down the meat every 5 days for even aging.

While this requires an investment, enthusiasts can find satisfaction doing high-quality dry aging at home.

Key Takeaways on the Best Beef to Dry Age

• Focus on well-marbled cuts like ribeye with some bone and fat cap
• Allow 1.5-2 inches thickness for whole cuts to be aged
• Ideal aging time is 3-6 weeks for pronounced flavor development
• Use a dedicated aging fridge with precise temperature and airflow
• Trim dried exterior before cooking the intensely flavored interior

Dry aging is a time honored process that concentrates flavors and tenderizes beef. With the right cuts and controlled environment, you can achieve fantastic dry aged results at home. Experiment with different aging durations to find your beef nirvana.