Dry–aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry–age beef at home.
People also ask, how does dry-aged beef not spoil?
For dry–aged beef, the meat is hung in a room kept between 33–37 degrees Fahrenheit (1–3 degrees Celsius), with relative humidity of around 85%. If the room is too hot, the meat will spoil, and if it is too cold, the meat freezes and dry aging stops. Good ventilation prevents bacteria from developing on the meat.
Correspondingly, how long can you dry age beef? You can find steaks that have been dry–aged from 7 to even up to 120 days. The most common timeframe for a steak to be dry–aged is 30 days. The meat doesn’t spoil during this time, because you age it in conditions that tightly control the levels of moisture and bacteria.
Beside above, what temp do you dry age beef?
To dry–age meat successfully, you need low temperatures. Ideally, the temperature range should be between 34.7 degrees Fahrenheit and 35.6 degrees Fahrenheit.