How To Hang Beef At Home? A Full Guide

Are you a meat lover looking to take your culinary skills to the next level? Have you ever wondered how to achieve that succulent, tender steak flavor at home?

Look no further than dry-aging beef. This ancient art has been reintroduced and refined as a modern technique, and it’s easier than you might think to do it yourself.

In this article, we’ll guide you through the process of hanging beef at home, from the ideal temperature and humidity to the best equipment to use. Whether you’re a seasoned grill master or a beginner in the kitchen, get ready to elevate your steak game with our step-by-step guide.

How To Hang Beef At Home?

First and foremost, it’s important to note that dry-aging beef should not be attempted in your normal refrigerator. The temperature and humidity need to be tightly controlled, and excess blood and water can contaminate other foods. Instead, you’ll want to purchase a separate, smaller unit or have access to a large, commercial refrigerator.

Once you have your refrigerator set up, it’s time to choose the right piece of meat. A first choice steak of 500g with evident marbling fat is ideal. Roll the steak in gauze bandage to avoid contamination with external smells, and place it on a grill – an iron grill or the fridge grill itself – which allows for airflow.

Set the fridge at 2°C with 80% humidity, and put a bowl under the grill to collect any liquid that will trickle. Be patient and leave the steak to rest for 3-4 days, emptying the bowl regularly to avoid unpleasant smells in the fridge.

What Is Dry-aging Beef?

Dry-aging beef is a process of aging meat in a controlled environment, where the meat is left to rest for an extended period of time. The process involves hanging large cuts of beef, such as subprimals or whole muscles, on an elevated wire rack in a refrigerator with a fan. The aim is to evaporate moisture from the meat, which intensifies its flavor and tenderizes it.

During the aging process, enzymes break down the connective tissues and proteins in the meat, which results in a more tender texture. The fat in the meat also breaks down, which enhances its flavor and creates a unique taste profile.

It’s important to note that dry-aging beef is not the same as wet-aging beef. Wet-aging involves sealing beef in a plastic container with its own juices, while dry-aging involves leaving the meat exposed to air. Wet-aging is faster and cheaper, but it doesn’t create the same depth of flavor as dry-aging.

The length of time for dry-aging can vary depending on personal preference, but most experts agree that the optimal timeframe is around 28-30 days. However, some grillers may choose to dry-age their beef for longer periods of time, up to 42 days or more. It’s important to note that if the aging process goes wrong, such as inaccurate temperature tracking or wrong humidity levels, the meat can become contaminated and unsafe to consume.

The Benefits Of Dry-aging Beef At Home

Dry-aging beef at home has numerous benefits that make it worth the effort. Firstly, dry-aging significantly enhances the flavor of beef. By exposing the meat to air and moisture, the natural enzymes in the beef break down the muscles slowly over time, making it more tender and flavorful. The longer you age it, the stronger and richer the flavor gets. This results in a distinctive flavor that has been described as a rich and dense beefy flavor, making it a favorite among steak lovers.

Secondly, dry-aging steak results in a better texture compared to store-bought steaks. During the dry-aging process, some moisture is expelled and redistributed in the steak, enhancing the tenderness of the meat. This leads to a more consistent taste and texture throughout the entire cut, ensuring that every bite is as delicious as the last.

Another benefit of dry-aging beef at home is that it helps prevent fat and marbled sections from becoming rancid. When meat is stored in a controlled environment, it reduces the risk of spoilage and contamination from external factors.

Lastly, dry-aging brings the steakhouse experience to your home without the high bill. Instead of spending a fortune on expensive steaks at fancy restaurants, you can enjoy the same unmistakable taste, texture, and quality of dry-aged steak in your own home with a personal steak-aging unit like Danby SteakAger.

Choosing The Right Cut Of Beef For Dry-aging

When it comes to dry-aging beef, the cut of meat you choose is crucial to the end result. The best cuts for dry-aging are large muscle or sub-primal cuts on the bone, such as strip loin, ribeye, or sirloin. These cuts have a good amount of fat content, which is essential for the dry-aging process. The fat layers and bones protect the meat from drying out too much and add flavor to the meat as they break down during the aging process.

It’s important to note that dry aging will often work best on less luxurious cuts of meat. While prime cuts like aged eye fillet can be dry-aged, less prime cuts will often show the greatest transformation and be more cost-effective. This is because dry aging brings out hidden flavors and textures within the meat.

If you’re new to dry-aging, it’s recommended to start with a boneless ribeye or rump cut. These are both excellent options for beginners as they are already tender and flavorful. Ribeye is one of the most popular cuts of meat available, loved for its tenderness, flavor, and marbling. The rump is a cut from just behind the ribs, making it an extremely tender steak, and one that is especially flavorful and ‘beefy’. Combined with the dry-aging process, which amplifies the beefy flavors in the steak, a dry-aged rump cut is especially flavorful.

It’s also worth noting that pork can also be dry-aged with great success. Cuts from certain breeds lend themselves excellently to the process. Particularly suitable is meat from the Mangalitza pig, because it is very aromatic and has a higher fat content. Even poultry can be dry-aged with black feather chickens being a successful option.

Preparing Your Beef For Dry-aging

Before placing your steak in the fridge, it’s important to prepare it properly. Start by trimming off any excess fat or silver skin, as these can hinder the aging process. Then, wrap the steak in cheesecloth or gauze bandage to prevent it from coming into contact with any other foods in the fridge.

Next, place the steak on a wire rack or directly on the fridge’s shelf. It’s important to elevate the meat to promote air circulation and prevent moisture buildup. This will help to create a dry environment that encourages the growth of beneficial bacteria and enzymes, which break down the muscle fibers and enhance the flavor of the meat.

Once you’ve placed the steak in the fridge, be sure to monitor it regularly. Check for any signs of spoilage, such as mold or bad odors, and remove any liquid that accumulates in the bowl beneath the grill. It’s also important to maintain a consistent temperature and humidity level throughout the aging process.

After 14-21 days, your steak should be ready for cooking. Remove it from the fridge and unwrap it from the cheesecloth or gauze bandage. Trim off any remaining dry or discolored areas, and allow the steak to come to room temperature for at least 30 minutes before cooking.

By following these simple steps, you can create delicious, restaurant-quality dry-aged beef right in your own home!

Setting Up The Perfect Environment For Dry-aging

To set up the perfect environment for dry-aging beef, you’ll need a few key items. First, you’ll need an elevated wire rack and a sheet pan to catch drippings. These items can be purchased inexpensively on Amazon. It’s important to use an elevated rack to allow for air circulation and keep the meat cool and dry.

Next, you’ll need to ensure that your refrigerator has a consistent temperature of around 34°F or slightly above. It’s recommended to invest in a stand-alone thermometer to ensure accuracy. Keep in mind that a temperature above 40°F can spoil the meat, so it’s important to monitor this closely.

Humidity is also a crucial factor in dry-aging beef. The optimal range is between 65-85%, but be cautious in the higher range as excessive bacteria growth can occur. If you live in a humid area, consider using a salt block or tray of rock salt in the bottom of your refrigerator to absorb some moisture. Conversely, if humidity is too low, the aged steak may dry out too quickly.

It’s important to use a dedicated refrigerator for dry-aging beef to avoid cross-contamination with other foods and maintain consistent temperature and humidity levels. A dedicated mini-fridge is ideal, but a secondary fridge that can be used solely for dry-aging is also acceptable.

Finally, it’s important not to season the meat prior to aging or wash/rinse it after aging. Save the salt until it’s time to cook each individual steak. By following these steps and setting up the perfect environment for dry-aging, you can enjoy delicious, tender beef right from your own home.

Monitoring Temperature And Humidity Levels

Monitoring the temperature and humidity levels is crucial for successful dry-aging of beef. The ideal temperature range for dry-aging is between 32°F to 40°F, while the humidity level should be between 75% to 85%. Any higher or lower than these parameters can encourage unnecessary bacterial growth or excessive shrinkage, which can spoil the meat or lower your final yield.

To ensure that the temperature and humidity levels remain consistent, it’s recommended to invest in a separate thermometer. A Bluetooth thermometer is ideal as it allows you to monitor the temperature inside your refrigerator without needing to open it or rely on the included one.

It’s also important to note that the door should not be constantly opened and shut as this can cause rapid fluctuations in temperature and humidity, which can degrade meat quality. To avoid this, place your cut into the fridge on a metal rack over a large pan. The rack allows for adequate airflow, while the pan will catch any drippings.

In addition, excess blood and water can seep out of the meat during the aging process and contaminate other foods. Placing the meat on a grill or rack will help prevent this from happening. Finally, be patient and leave the steak to rest for at least 3-4 days, emptying the bowl regularly to avoid unpleasant smells in the fridge.

By monitoring the temperature and humidity levels closely and taking the necessary precautions, you can successfully dry-age beef at home and enjoy a tender piece of meat packed with unique aromas and flavorful umami.