Walton's Meat Fact Friday - Dry Aged Steaks
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Jonathon Austin Good video on dry aging steaks, but it left me with several unanswered questions.
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How long did you dry age the steaks?
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What was your % of weight loss?
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Do you feel there was a noticeable difference in taste or tenderness when you cooked the steaks?
For your00 next dry age video you should do a comparison between traditional dry aged steak, and steak dry aged in a dry aging bag.
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I do 65 days. Never weighed them after. Makes the meat very tender. The flavor change is noticible in the fat. If the beef isnt well marbled, it is just a more tender steak than usual.
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Tex_77 We have been saving them so we don’t have a final amount yet. We pulled the first batch after 24 days and we are about to pull another one at 48, then we did one more at 62 and then the last bit we are going to let sit as long as humanly possible (our will power will be the deciding factor here) and will compare them all. I’ll keep track of weight loss but I think we lost 5-6% during the initial 24 days which seemed to be pretty average.
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Sorry, as for texture I’ve only had it a few times in the past and I think it can make the steak more tender but that also depends on how it is cooked. For taste I do find it develops an almost nutty flavor, sort of between almonds and cashews? That’s probably not exact but it’s what it made me think of.
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Here is the form in the post
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detter22 We have an eller dry aging cabinet, so the entire cabinet is temp and humidity-controlled. We just pulled the last bit and the increase in product loss pre trimming from 21 to 50 something days was astounding! We are going to cook a few of them up and see if the loss is worth it or not. My guess is that it will NOT be
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Jonathon Austin Good video on dry aging steaks, but it left me with several unanswered questions.
-
How long did you dry age the steaks?
-
What was your % of weight loss?
-
Do you feel there was a noticeable difference in taste or tenderness when you cooked the steaks?
For your00 next dry age video you should do a comparison between traditional dry aged steak, and steak dry aged in a dry aging bag.
Tex_77 was it you mentioning the umai bags? Here is a question about those bags do u put it in a fridge that stays closed as much as possible or should it go in a fridge that’s opened a lot during the day? Everytime the fridge gets closed it’s designed to pull out the moist I believe, so was thinking with the bags put it in the work fridge!
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Tex_77 was it you mentioning the umai bags? Here is a question about those bags do u put it in a fridge that stays closed as much as possible or should it go in a fridge that’s opened a lot during the day? Everytime the fridge gets closed it’s designed to pull out the moist I believe, so was thinking with the bags put it in the work fridge!
detter22 They say they can be used in any refrigerator. However I’d recommend putting it in a secondary fridge if you have one, as it takes up a lot of space.
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