Is it possible to make aged steak at home?

Question

Is it safe to do this? How?

Answer 1

http://www.maximonline.com/articles/index.aspx?a_id=6535

Answer 2

1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.

2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.

3. Wrap the meat in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator - which is the coldest spot.

4. Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

5. After the desired aging time, you're ready to cut off steaks from each end, trim as desired, and allow the rest to continue to age in the refrigerator.

6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.

7. To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. [In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process - this is essentially the same thing.]

Answer 3

Yes on a rack on a 1/2 sheet uncovered in the fridge 3-4 days . you will need to trim off the dry parts.Clean fridge safe , pig pen fridge your choice. I've never done steaks only Rib Roast.

Answer 4

You need a large chunk of meat, like a 6 pound rib roast. Put it in your refrigerator uncovered for two weeks. The outside will get moldy and dehydrated. At the end of the two weeks, carve off the ugly outside, and voila, you can slice your aged steaks.

Answer 5

Our 4fathers did it but I'd be afraid I would poison myself.

In aged beef you have a lot of loss because the molded part is cut off and thrown away. Most meat packer will age it for you about 10 days, most won't go longer because of the loss factor. It is really wonder after 30 days.

Answer 6

Pardon?

Answer 7

do you have the room for a side of beef at your home? I wouldnt recommend it.

Answer 8

Is that like beef jerky? LOL sorry I do not know what it is... I would like to know though..