anyone dry aging beef at home?

[Buster]

I'm thinking about picking up a dedicated fridge for dry aging steaks (and burger meat).

Is anyone doing this?

[ThePenIsMightier]

I'm not, but I'm interested. There are many videos on YouTube, but from what I've seen most are poorly informed "sweet hacks" done by idiots.
Hopefully someone here who is non-idiot has a method to share.
I can't believe how tasty those rotten looking bastards are!

[R-Audi]

Done it a few times in a separate beer fridge.. place the meat on a cookie pan with a tinfoil tent on it. It can get a bit foul if you leave it too long, but you can always carve those parts off. Not sure if thats the 100% correct way to do it, but the butcher said it would be fine. (No other products in the fridge at the time)

Havent done it in a while as we have just been getting the AAA Prime from Master Meats that comes aged... Its worth paying for the upgrade!

[KRyn]

I'm thinking about picking up a dedicated fridge for dry aging steaks (and burger meat).

Is anyone doing this?

I am not, but wishing I was. Dry aging steak elevates the flavour to another level.

If you do buy a fridge and start dry aging your own beef keep us apprised of your results.

[schurchill39]

A buddy and me have been talking about doing this for a long time. Maybe this is a sign to pull the trigger?

[Buster]

Update.

I bought a fridge for one of my out-of-the-way storage rooms in the basement. It's a GDM-41 from True Manufacturing. So a commercial glass door merchandiser. It's WAY beefier than any home fridge you would find. Got it on kijiji, and had some strong dudes move it onto my walk-out basement for me before the snow hit. It needs a lot of cleanup and freshening, but seems to be working well, and holding a steady temp of 36-37F. I want to maybe get that down to 35F, but I'll let it run for a day or two to let the temps stabilize.

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You need to put some internal accessories into the fridge.

The GDM series has a big fan in it to move air around to reduce condensation. But I've ordered another one just to be covered. It's only about 10" tall.

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I'm looking at what meats I'm going to do. So far I've for sure decided on tracking down a "107" cut of rib roast. Fat cap and untrimmed make it better for reducing loss.


https://www.youtube.com/watch?v=3-yFKhG6vTQ

I was actually looking at a fridge that was smaller than a GDM-41. There is going to be a TON of space in the fridge. So I have to plan on having a few different cuts, and maybe even some primals hanging on one side. I know guys with extra real estate also put a couple of slabs of bacon to home cure in there if they have the space so I might try that.

[ExtraSlow]

Awesome

[killramos]

Mad jelly.

I really need more space for hobbies.

[Buster]

Salt blocks and drip trays arrived today!

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Might try to get the fridge cleaned up before bed tonight.

My inkbird also arrived, so need to figure out how to wire that to the compressor.

[msommers]

Man if you started hunting and had some dry-aged vension and moose meat...

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[ExtraSlow]

Man if you started hunting and had some dry-aged vension and moose meat...

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And then a beyond smoking competition using that meat? I am in.

[Buster]

Alright, I'm all setup, I think. I'll post some pictures later once I've cleaned up the room a bit. But temps are holding steady a 34-39 with the inkbird controller.

Now to go get some meat. Where would people recommend I go to get a 107 or cryovac Rib roast? Anyone use the Better Butcher in Acadia?

[dirtsniffer]

My in-laws have been going there since as long as I've known them. I've never noticed their meat tasting better for the same cuts I buy at the grocery store, but maybe if you're looking for something not normally found at coop it would be great.

[Buster]

And so it begins! Rib roast on the top shelf, and striploin on the bottom. Both from Costco. I just banged on the window and asked for them to give me a rib roast right in the cryovac. They gave me a couple of bucks off.

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[dirtsniffer]

Looking forward to updates!

[killramos]

Awesome

[tonytiger55]

Looking forward to seeing how this comes out..

[Buster]

Another quick update:

Rib fatcap is already hard as a rock. Yum!

Also figured I had the real estate to use a rack for aging burger meat: so threw on a sirloin and a whole chuck (the Costco butchers are starting to think I'm the crazy guy). They are also sourcing a Prime striploing primal for me. Costco's Prime (ie not AAA) Rib Roasts are available as full primals, but they don't come bone in, so I'm going to skip them. I'm going to be buying some more Rib Roasts. I want to age the first one 60 days, and I sure as shit am not going to be able to make it that long without eating SOMETHING. So I'm going to get something to age for 30-35 days and throw it in.

Lotsa $$$ in the fridge now...

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[dirtsniffer]

Are you opening a restaurant?

If you need some people to come for a BBQ you let me know!

[killramos]

Love the signs.

Looking gorgeous. I am having a bit of a meat inferiority complex lol

[Darell_n]

Are you monitoring the humidity inside the cooler?

[Buster]

Are you monitoring the humidity inside the cooler?

I will be once my Temp Stick arrives. But I don't anticipate doing much to control it. Temperature is far and away the biggest factor. Low humidity might impact yield a bit, but I don't think much (according to some of the data I've seen).

Humidity varies a lot, even in professional aging lockers.

[Disoblige]

This is so cool!

[Buster]

I added an LED bulb into the case to brighten things up. Looks a lot nicer. Also replace my big ass fan with a much smaller USB powered one. I can lose the power bar, since it plugs directly into the Germ Guargian's USB output. I also called Cargill in High River today to see if they would sell me meat. They said sure they would, so long as I took 30 cases a week, and had a loading dock.

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Getting some funk on da meat now!

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[killramos]

Amazing the difference on the strip versus the chuck with only 2 days difference.

[sabad66]

what are those blocks on the floor and bottom shelves? some kind of salt/flavouring thing?

[VWEvo]

wow, that looks amazing. I know i've seen a few places including silver sage wrap the meat in cheese cloth and sprinkle every few days whiskey. The whiskey lends to some oak spice and other characteristics to the meat as well

[Buster]

what are those blocks on the floor and bottom shelves? some kind of salt/flavouring thing?

Salt blocks. I think some people think it seasons the meat, but I call bullshit on that. It's humidity control.

[Buster]

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Got my Temp Stick setup.

Wifi enabled temperature and humidity monitor. It doesn't control anything, it just monitors and will send me alerts if the temp gets too high.

[killramos]

How’s it looking after a full week?

[Buster]

Glad you asked!

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[killramos]

Yum

[ExtraSlow]

Inspirational

[lasimmon]

As someone with no experience in this area... at the end of it do you shave off the outside or something? It doesn’t look appitizing?

[Buster]

As someone with no experience in this area... at the end of it do you shave off the outside or something? It doesn’t look appitizing?

Yes you trim all of the funky stuff off. Underneath they look pretty much like normal steaks.

[Buster]

https://www.youtube.com/watch?v=n2_7ZL3_2rA

[Buster]

Temp and humidity over the last day charted

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I then emptied the salt block pans of water, which had almost filled the pans from the water that condensed on the salt blocks and dripped off.

Fascinating to see how the fridge temp cycles impact the humidity from the standing water, before and after.

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[Darell_n]

If you want the refrigeration to lower the humidity more, you can slow down the inside fan motor using a ceiling fan speed control from Home Depot, provided the motor does not have a capacitor mounted on it. This will lower the evaporator coil temperature and it will remove more water that way.

[Buster]

If you want the refrigeration to lower the humidity more, you can slow down the inside fan motor using a ceiling fan speed control from Home Depot, provided the motor does not have a capacitor mounted on it. This will lower the evaporator coil temperature and it will remove more water that way.

awesome advice, thanks.

[Buster]

two new friends have joined the fun!

I ordered two standing rib roasts from Red Deer Meats south of the city. Price was great, the marbling seems okay, and the cut it to my spec (ie left the entire fat cap + meat on). It should create a better yield compared to the Costco rib roasts which has only the one thin layer of fat.

You can also see a Prime brisket from costco wet aging up there, and another Striploing that is for a friend of mine.

Still a TON of room!

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[BavarianBeast]

What times din din

[Buster]

What times din din

Middle of June at the earliest. Ha

[googe]

Humidity seems high. I thought you want it under 85%, or preferably under 80%.

[Buster]

Humidity seems high. I thought you want it under 85%, or preferably under 80%.

it's a bit higher than i would like...but not that much. Lots of fresh meat has been going in, so that bumps the humidity.

[R-Audi]

Maybe Im just picky, but that marbling doesnt look all that great for the new roasts. If you are going to all this effort why not buy Prime with excellent marbling from somewhere like Master Meats? (which also come aged min 30 days from the start) They will also do custom cuts..

[ExtraSlow]

While experimenting, why not be less picky about cuts?

[Buster]

Maybe Im just picky, but that marbling doesnt look all that great for the new roasts. If you are going to all this effort why not buy Prime with excellent marbling from somewhere like Master Meats? (which also come aged min 30 days from the start) They will also do custom cuts..

The two new ones don't seem to have impressive marbling overall. It's from Red Deer Lake Meats, and you don't really get to pick the roasts, they just break down an animal and give it to you. If I was limited on room in the fridge, I would probably be much more picky about this stuff. I may pick up a prime roast at some point.

[R-Audi]

Ive found Master meats quite competitive in terms of prices, but generally way better quality.

[ThePenIsMightier]

Is this simply never done by dry aging individual steaks? Wouldn't that yield results much faster even though one would have to face way more rot off of each unit?

[Homerrca]

In terms of buying meat, would olds college be an option? I know they have their own retail store that folks can buy cuts of meat but they might sell what you are looking for.

[Buster]

Is this simply never done by dry aging individual steaks? Wouldn't that yield results much faster even though one would have to face way more rot off of each unit?

ya, you would see such a low yield, it wouldn't likely be worth the effort.

But the dry aging isn't just about drying, its about enzymatic action making the meat more tender, and also creating the "cheesy" flavours in the meat. A steak couldn't age for long enough to get the other benefits.

[dirtsniffer]

If you ever want to sell any to recoup costs you just let me know!

[Buster]

A couple of adjustments to the inkbird and the temperature is pegged at 37 and humidity is bouncing slowly between 80 and 85. Basically perfect dry aging conditions. Sweet.

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If you ever want to sell any to recoup costs you just let me know!

haha, will do.

[killramos]

Awesome.

[Buster]

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[sabad66]

man do those ever look unappetizing lol. (yes i know the good stuff will be underneath all the gross shit)

how long until they are done and you can cut into them?

[Buster]

man do those ever look unappetizing lol. (yes i know the good stuff will be underneath all the gross shit)

how long until they are done and you can cut into them?

Another couple of weeks on the strips, I think (go to 35-40 days?)

Going to go to at least 45 on the rib roasts.

Not sure on the chuck yet. I need to make a grinding plan for it and the sirloin to make burgers. But I've been reading a ton about how much you can do with a chuck if you are willing to break it down into smaller components rather than just grinding the whole thing. I want to at least get some Denvers out of it, since you can't really buy those.



https://www.youtube.com/watch?v=CEF7Qrz5DJ4

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Also: you're right, they don't look appetizing. Although once you realize what they are about, that funked up black appearance looks delicious. Maybe it's like looking at mushrooms and seeing them look good.

But it's a good thing you don't get smell-o-vision. It's not a bad smell, but it's definitely a "beefy funk" smell that's not subtle.

[Darell_n]

I just had an $89 steak last night that was dry aged 69 days. So very yummy. $1000 tab, lol. (Not mine) Probably average for Beyond ballers. Lol

[Buster]

I made some updates to my fridge (waiting for the first batch of meat is killing me).

I was unhappy with my previous metal pans, so on the recommendation of another member here, I ordered some plastic ones. But I was also unhappy with the amount of condensation that was accumulating in the pans. So I drilling some small holes in the plastic trays and glued some vinyl tubing to the bottoms linked to the main fridge floor drain. I'm hoping that the removal of the surface area of water sitting in those pans will bring my humidity down from 85-90 to under ~80.

I also re-arranged the meat to get different areas exposed.


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[speedog]

Dry aging some refreshments as well it would appear, not sure they'll taste any meatier though.

[Buster]

Dry aging some refreshments as well it would appear, not sure they'll taste any meatier though.

It helps to prevent larger temperature swings... Thereby reducing the number of compressor cycles. Not sure how well it works but I'm always up for nothing more beer

[Amysicle]

.

[roopi]

I'm curious to see what kind of stuff is growing on these chunks of meat now. Where's the update?

[Buster]

I'm curious to see what kind of stuff is growing on these chunks of meat now. Where's the update?
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[Buster]

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[ThePenIsMightier]

Asparagus?! I can smell your piss from here!

So, did you cut enough rot of that they were delicious? They can be horrible if that's not done properly.

[Buster]

Asparagus?! I can smell your piss from here!

So, did you cut enough rot of that they were delicious? They can be horrible if that's not done properly.

I like asparagus...but the piss stink is no bueno.

The steaks are amazing. I did cut almost all of the pellicle off. Anything crusty or fuzzy. On the other hand, my meat fridge is much more tightly controlled than even commercial fridges, so that might help.

[msommers]

Be right over....:drool:

[KRyn]

.

[sabad66]

They look really good, well done.

So was that 5.77 kg before, then 3.57 kg after trimming the outside rot and some of the fat cap off?

[Strider]

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Beautifully cooked. Was this using the Otto Wilde? Review?

[Buster]

They look really good, well done.

So was that 5.77 kg before, then 3.57 kg after trimming the outside rot and some of the fat cap off?

They are all different peices of meat, so the weights aren't really a good direct comparison. I figure the loss from trimming is 20-30%. Something like that.

There actually isn't a lot of "rot". The dark pellicle on the outside is more like beef jerky than it is meat that has gone bad. There sometimes is some white fluffy stuff, which I wouldn't want to eat...but it's not really spoiled any more than a salami with similar growth.

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Beautifully cooked. Was this using the Otto Wilde? Review?

Yes. Sous Vide at 126 for about an hour, then in the overhead broiler for 2 minutes a side. I ended up getting a Northfire broiler, because Otto wilde doesnt ship to Canada. But I think in hindsigth I would have gotten an Otto as the NF build quality is shit. OVerall tho OHB is my favorite way to sear a steak.

[taemo]

this is one of the coolest projects I've seen on beyond in a while :love:

do you lease some square footage for other peoples meat in there or can we buy some pieces off you

[Buster]

this is one of the coolest projects I've seen on beyond in a while :love:

do you lease some square footage for other peoples meat in there or can we buy some pieces off you

Thanks man. I haven't figured out a good way to open up the option to people yet. Part of that is its responsibility and I'm too lazy for that. But I'll let you know.

[Buster]

I've got a decent amount of beef in there right now, actually. Although I had to re-arrange it tonight because I have a side of wagyu beef coming on thursday!


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[killramos]

Spending the Mclaren fund on beef? Haha

[Buster]

Spending the Mclaren fund on beef? Haha

mclaren is on hold until i get some real-world impressions of the C8

[Buster]

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Well, the wagyu arrived.

This is just the bits that I plan to age.

[speedog]

Curious as we bought quarters in the past, what does a side of Wagyu run? Twice as much as a regular side?

[Buster]

Curious as we bought quarters in the past, what does a side of Wagyu run? Twice as much as a regular side?

What did you pay including the butchering costs?

[speedog]

What did you pay including the butchering costs?

That was over a decade ago, can't remember.

[dj_rice]

Not sure if its mentioned in here or not but butter aging steaks.

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[Buster]

Not sure if its mentioned in here or not but butter aging steaks.

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ya, its mostly just a scam/pointless.

[googe]

Is there not a reason why nobody serves dry aged wagyu? Besides cost/waste?

Granted I am not one to frequent such establishments, the few times that I have looked, they didn’t seem to have any aging statement.

I’d throw some grass-fed or bison in there if you can source it. Would be an interesting comparison. Grass fed has kind of ruined steak for me. You won’t find pieces as marbled, but the beef flavor is so much more rich. As long as you don’t get a gamey piece, which happens from time to time.

[Buster]

Is there not a reason why nobody serves dry aged wagyu? Besides cost/waste?

Granted I am not one to frequent such establishments, the few times that I have looked, they didn’t seem to have any aging statement.

I’d throw some grass-fed or bison in there if you can source it. Would be an interesting comparison. Grass fed has kind of ruined steak for me. You won’t find pieces as marbled, but the beef flavor is so much more rich. As long as you don’t get a gamey piece, which happens from time to time.

Cost is one, but also wagyu is pretty tender to begin with...so that aspect of dry aging is less important.

[googe]

Are you still happy with that temp stick, or would you go with another product if you had to buy again?

[Buster]

Temp stick had been great. Would recommend

[ThePenIsMightier]

Updates Buster ?
Have you been eating 1-2 meals per week of this dry aged beef?
Did any go "too long" and turn shitty?

[RX_EVOLV]

Bump!

Their Ad popped up on my IG feed and looks pretty neat. Any one tried these dry aged bags?

https://dryagingbags.com/

[taemo]

Buster have you done dry aged MSG steak yet?
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[tirebob]

Okay Buster ... How the fuck did I miss this thread?? I can't say as I have ever tried dry aged beef and while I am intrigued I am also kind of weirded out!

So how come this doesn't make one sick?

is the flavour that radically different?

Do you season and cook or just cook?

What is your current cholesterol level?

Do you keep a defibrillator on hand at all times?

And seriously... BRAVO!!! BRA-fucking-VO!! That is some admirable commitment right there...

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[ThePenIsMightier]

^Maybe if tirebob wasn't so busy gagging on white-trash, greens-bean-casserole, he would've noticed this thread about fine dining.
RoFL!!

[Buster]

Okay Buster ... How the fuck did I miss this thread?? I can't say as I have ever tried dry aged beef and while I am intrigued I am also kind of weirded out!

So how come this doesn't make one sick?

is the flavour that radically different?

Do you season and cook or just cook?

What is your current cholesterol level?

Do you keep a defibrillator on hand at all times?

And seriously... BRAVO!!! BRA-fucking-VO!! That is some admirable commitment right there...

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LOL!

Sick: the temperature is tightly controlled to ensure the little bugs dont overwhelm things. Space around the meat and airflow keep the good mold around, but not the kind that rots the meet. The surface dries and nothing penetrates into the middle.

Flavour: 28 days adds tenderness. Beyond that you start to get extra tenderness and then flavour. If you go a long time, the flavour changes dramatically, yes. Many people really enjoy 45 day aged. Once you develop a taste for the funk, you start to prefer going longer so the taste improvement is more noticeable. 60 days gives people a good sense of the additional flavour without it being too strong. I think I've done 300 days in some cases?

Cooking: I cook it like a normal steak. Sous Vide. Season with salt. Into the OHB for a crust, and done. The aging doesn't add any seasoning.

Cholesterol: YOLO

Defib: I'd rather go out with a bang.

Finding legit long dry aged steak in restaurants is pretty rare, so most people don't even know what the taste is.

[killramos]

Have you been keeping up on your aging?

[Buster]

Have you been keeping up on your aging?

No, my fridge has been shut down for some time. I have to eat what I have. :)

[dirtsniffer]

Lmk if you need a hand

[killramos]

Social distance bbq at Busters.

[ThePenIsMightier]

Lmk if you need a hand

I don't want to eat a dry-aged hand.
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