dry aging beef

We had a 100$ gift card from whole food market to burn so we stopped by a few days ago and bought a bunch of meat and a little seafood (not much tho,thats place is EXPENSIVE). Well i was watching guy fieri's show couple weeks ago and he had dry aged a hunk of meat. Anyway i got the idea to buy a standing rib roast and have been "aging" in our extra fridge. I've wrapped it in cheesecloth like he said and changed it regular and it seems to be looking ok so far. Anyone here ever dry aged their own stuff before?

J

Also got a boneless leg of lamb,i've never cooked one so no idea how i'm gonna cook him yet

Never did it. Something about fresh meat and aging that don't seem together for me. Why doesn't the meat spoil?

Something about the enzymes naturally breaking down the fibrous tissues that make up the beef. Whole foods had a huge drying fridge i could see. Had all kinds in there drying while some that was ready was in the case.
I had also seen on travel channel steak lovers paradise or something(i watch alot of cooking/eating shows.can ya tell yet?lol). They showed a resteraunt in chi. that aged theres for 28 days or something.
Anyway ,i've always wanted to try it but was to chicken,afraid i'd screw up a nice hunk of meat. Now if I F it up,at least it was on a gift card.It's still a $50 hunk of some great looking prime rib,but "free" nontheless.

J

Yeah, it's not like you could look on the internet, research your dry beef project, get tips and procedures to ensure you don't mess it up.

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UH.......didn't i just ask for tips or procedures here?
Some people here like to cook and, god forbid, share a little knowledge in maybe the hopes of helping a guy out a little. And not be a smartass about it?

Sorry if you misconstrued my comments as being a smartass.

My subtle point, perhaps not well expressed, is that some research at cooking, recipe, food preparation sites on the internet would quite likely benefit you far more by getting you "better" information from knowledgeable and reputable sources with experience in aging beef, preparation, process, etc than seeking the same information from a forum of casino and gambling aficionados.

:::shrug:::

Anyway, good luck with your meat.

If it's not too late, I suggest you start here:

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No prob roadtrip. I have looked pretty thoroughly at my usual cooking bookmarks, didnt really get much. I know some on here like to cook and have been helpful in the past.
Pretty funny,that link you gave,ive allready read those,not very informative.

peace,J

I'd be wary of doing that myself.

Let us know if your project was a success.


Rick

While I haven't done anything as far as dry aging goes to prepare meat, my only suggestion is that when cooking the standing rib roast - BE VERY PATIENT!!! It can be an agonizing wait at the end, but it's well worth it.

Served with a nice bottle of Amarone that's been allowed to breathe for at least 45 minutes = HEAVEN!

I don't think trying to dry age at home will turn out well. Beef that is dry aged is kept at specific temp and humidity levels for the aging period. This would be very hard to duplicate at home, especially the humidity. You would have to use a fridge that won't be opened while the beef ages as this would alter those levels. There is also a waste factor as the meat will develop a crust that you will have to cut off before cooking. All in all, if it were me, I would buy dry aged beef from a good butcher.

Good Luck!
Ric at Joes