Discover the world of dry-aged steak, a culinary technique that intensifies flavor and tenderness through time and precision. Elevate your dining experience with the unique taste of dry-aged beef, where the art of aging takes center stage.
160 – 250 LBs – Beef Primal Cuts
Do not trim if possible. Bone and fat will protect and insulate the aged meat.
Clean and sanitize the inside of the chamber before using.
Set temperature to 37 degrees F.
Set Relative Humidity to 75%
Ensure the UV light is on and run the cabinet for 2 hours before loading.
Load the meat onto the racks leaving 2” space between cut for good airflow.
Close the chamber and avoid opening the door until you are ready to pull the meat for processing. (every time you open the door, you are potentially adding bacteria to the chamber)
Age for minimum 28 days and up to 60. 45 days is a very common “sweet spot”. You can age as long as you’d like as long as there is not major bacteria growth visible.
Once the meat is ready to some out of the chamber, cut away the pellicle (outer dry trim) and them process the rest of the primal cut as you like.
Weigh out your final product to assess your yield.