Aging Beef

http://www.theatlantic.com/food/archive/2010/04/dry-vs-wet-a-butchers-gu... has a nice explanation.

I've read in various sources that it's possible to approximate aging at home by wrapping your beef in cheesecloth and putting it low in the back of the refrigerator for a few days, but haven't ever tried it. Anyone?

Comments

Aging beef? Although I think the idea of aging the meat is to heighten the flavor, wouldn't it develop some sort of bacteria or fungi that could be risky for our health? Is this the same as the dried cured beef I tried in a foreign dish before? http://www.healthnewsanddiettips.blogspot.com

It does get some fungi on the outside. However, you only age a roast before it is cut for steaks so the interior remains sterile. The high heat and the salt used in cooking teams up to eliminate any nasties during the cooking process. Dry aging is perfectly safe and if you've had any steak in a good steakhouse chances are good it was dry aged.

If you have space, it's better to age primals because of what you'll have to trim off after aging (the mold, that is). If not, at least get big, fat hunks of whatever. You could go well past a few days if the meat is big enough.