How to Dry Age Grass-Fed Beef

Dry aging beef gives enzymes within the muscle time to tenderize it and develop additional flavor. Extended dry aging is best done with special training and dedicated facilities, but short-term dry-aging is possible using conventional refrigerators.

Use large cuts for aging, then portion them, rather than trying to age pre-portioned cuts (steaks, etc).

Instructions

1

Remove the beef from its packaging. Dry off all surface moisture.

2

Place the beef on a rack above a sheet pan or roasting pan to collect any escaping juices. Clear off space on the bottom rack of your fridge or walk in, well away from any foods that are already cooked or will be consumed raw & put the beef there, uncovered, to age.

3

Age the beef for up to four days, flipping the meat half-way through.

4

Trim off any partially dry or discolored portions of the meat & fat from the surface of the beef.

5

Cook the beef, wrap it in cling film for cooking later, or freeze for long term storage.