Dry aging meat is a culinary art that requires skill, patience, and attention to detail. It’s a process that involves fermenting meat to create the perfect balance of flavor and texture.
But one of the most crucial aspects of dry aging is the cut of meat used. The right cut can make all the difference in the end product.
So, what is the best cut of beef to dry age?
In this article, we’ll explore the different cuts of beef and which ones provide the most flavor once dry-aged. Whether you’re a seasoned chef or a home cook looking to try something new, read on to discover the secrets of dry aging beef.
What Is The Best Cut Of Beef To Dry Age?
When it comes to dry aging beef, the best cuts are large muscle or sub-primal cuts on the bone. These include strip loin, ribeye, and sirloin. The reason for this is that bones and fat layers protect the meat from drying out too much during the aging process.
It’s important to note that dry aging is not recommended for single steaks, as you will lose a significant amount of volume when cutting off the outer, dried layer. This means that individual steaks often shrivel up to be too small or have such a thick layer of decay that they must be trimmed extensively, wasting the product.
Additionally, the cut of meat should have a large proportion of fat content. It’s best to procure a sub-primal that has a good fat cap or a lovely ribbon of fat in the “eye.” This aging fat is what imparts the umami flavor to dry-aged meat. The fat is reduced by the bacterial process, enriching and adding flavor to the cut of meat while protecting it from drying out throughout the process.
While any primal or sub-primal cut can technically be dry-aged, the rib and loin are considered to achieve the best results. Normally, the entire cut is dry-aged and then separated to produce varying steaks. Common steaks created from these cuts and dry-aged are porterhouse, T-bone, rib eye, tomahawk, sirloin, New York strip, striploin, fillet, and tenderloin.
However, it’s important to be cautious when dry-aging fillet and tenderloin. These cuts have minimal fat and take less time to age. People still dry age them because it enhances their flavor and allows restaurants to charge a higher price. Dry-aged fillet does not taste quite as beefy as other aged meats but is a great way to introduce customers to the stronger taste of dried aged beef. Dry-aged tenderloin has a richer flavor than traditionally cooked tenderloin and is perfect for roasting.
Meat originally from the chuck is sometimes used but has minimal fat as well and should not be aged for longer periods of time. Primal cuts are best for dry aging since they are larger. Less meat is wasted since less will require trimming.
Introduction To Dry Aging Beef
Dry aging beef is a process of fermenting meat that is often considered a fine art. It involves creating the perfect balance of flavor and texture by allowing the meat to decompose to the perfect point. The result is a product that is rich in flavor and has a unique texture that cannot be achieved through traditional cooking methods.
One of the most important details when it comes to dry aging beef is the cut of meat used. This can make a huge difference to the end product. After all, a great artist uses the best tools available to create something amazing. When it comes to dry aging beef, the best cuts are large muscle or sub-primal cuts on the bone, like a strip loin, ribeye, or sirloin. Bones and fat layers protect the meat from drying out too much during the aging process.
It’s important to note that not all cuts of beef are suitable for dry aging. This is because some cuts do not have enough fat content, which is essential for the aging process. Additionally, individual steaks are not recommended for dry aging because they will lose too much volume when cutting off the outer, dried layer.
Understanding The Importance Of The Cut Of Meat
When it comes to dry aging meat, the cut of meat used can make a huge difference to the end product. The reason for this is that dry aging brings out hidden flavors and textures within the meat, and less prime cuts will often show the greatest transformation. This makes them more cost-effective than aged eye fillet.
Another important factor to consider is the fat content of the cut. The cut you choose to dry-age should have a large proportion of fat content. It is best to procure a sub-primal that has a good fat cap or a lovely ribbon of fat in the “eye” as this aging fat is what imparts the umami flavor to dry-aged meat.
Bones and fat layers are also important when it comes to dry aging meat. These protect the meat from drying out too much during the aging process. This is why large muscle or sub-primal cuts on the bone, like a strip loin, ribeye, or sirloin, are considered the best cuts for dry aging beef at home.
It’s important to note that single steaks are not recommended for dry aging, as you will lose a significant amount of volume when cutting off the outer, dried layer. This means that individual steaks often shrivel up to be too small or have such a thick layer of decay that they must be trimmed extensively, wasting the product.
The Best Cuts Of Beef For Dry Aging
When it comes to dry aging beef, the best cuts are those that have a large proportion of fat content and are on the bone. These cuts include strip loin, ribeye, and sirloin. The bones and fat layers protect the meat from drying out too much during the aging process.
While any primal or sub-primal cut can technically be dry-aged, the rib and loin are considered to achieve the best results. These cuts are normally dry-aged as a whole and then separated to produce varying steaks. Common steaks created from these cuts and dry-aged include porterhouse, T-bone, rib eye, tomahawk, sirloin, New York strip, striploin, fillet, and tenderloin.
It’s important to note that fillet and tenderloin have minimal fat and take less time to age. People still dry age them because it enhances their flavor and allows restaurants to charge a higher price. However, it’s important to be cautious when dry-aging these cuts as they can age quickly and lose their tenderness.
Meat originally from the chuck is sometimes used for dry aging but has minimal fat as well and should not be aged for longer periods of time. Primal cuts are best for dry aging since they are larger. Less meat is wasted since less will require trimming.
Factors To Consider When Choosing A Cut
When choosing a cut of beef for dry aging, there are a few factors to consider. First and foremost, the cut of meat should have a significant amount of fat content. This is because the fat protects the meat from drying out too much during the aging process and also imparts flavor to the meat.
Another important factor to consider is the size of the cut. Primal or sub-primal cuts are best for dry aging since they are larger and less meat will be wasted during the trimming process. Single steaks should be avoided as they often shrivel up or have a thick layer of decay that must be trimmed extensively, wasting the product.
The type of cut is also important. While any primal or sub-primal cut can technically be dry-aged, the rib and loin cuts are considered to achieve the best results. Common steaks created from these cuts and dry-aged include porterhouse, T-bone, rib eye, tomahawk, sirloin, New York strip, striploin, fillet, and tenderloin.
However, it’s important to be cautious when dry-aging fillet and tenderloin as they have minimal fat and take less time to age. Meat originally from the chuck can also be used but has minimal fat as well and should not be aged for longer periods of time.
The Dry Aging Process Explained
Dry aging meat is a process that involves exposing the meat to controlled conditions of temperature, humidity, and air flow for an extended period of time. During this process, the enzymes in the meat break down the connective tissues, resulting in a more tender and flavorful product.
The ideal length of time for dry aging meat varies depending on personal preference. However, a general rule of thumb is that the longer the meat is aged, the more intense and complex its flavor becomes. The sweet spot for many people is around 30 to 35 days, while some prefer meat aged around 45 days.
To dry age beef at home, it’s important to choose a large piece of meat that is best cooked with quick cooking methods. The standard steakhouse cuts such as the New York strip, rib steak, and porterhouse are ideal for aging. It’s also recommended to tell your butcher that you plan to dry-age beef at home so they can recommend a good cut.
When dry aging meat, it’s important to maintain a consistent temperature and humidity level. The ideal temperature for dry aging is between 34°F and 38°F, while the ideal humidity level is between 75% and 85%. This can be achieved with the use of a specialized refrigerator or by creating a DIY dry-aging setup.
During the aging process, the outer layer of the meat will become hard and dark. This layer must be trimmed off before cooking to reveal the tender and flavorful meat underneath. It’s important to note that a significant amount of volume will be lost during this trimming process, so it’s not recommended to dry age single steaks.
How To Prepare And Store Dry-Aged Beef
Preparing and storing dry-aged beef requires some care to ensure that it stays fresh and safe to eat. Here are some steps to follow:
1. Remove the dry-aged beef from the fridge and let it sit at room temperature for at least 30 minutes before cooking. This allows the meat to come to room temperature, ensuring even cooking.
2. Trim off any dried outer parts and fat using a flexible knife. The dried outer layer can be quite hard, so use a sharp knife to cut through it. Be careful not to trim away too much meat, as this will reduce the size of your steak.
3. Cut the meat into individual steaks according to your preferences. We recommend cutting steaks that are between 1 ¼ to 2 inches thick, although some grillers prefer thicker steaks.
4. Store any leftover dry-aged beef in an airtight container or wrap it tightly in plastic wrap before putting it in the fridge. This will help prevent moisture loss and protect the meat from bacteria.
5. Dry-aged beef can last up to 28 days in the fridge if stored properly. However, it’s best to consume it within a few days of aging for optimal flavor and tenderness.
6. When cooking dry-aged beef, use high heat and cook it quickly to avoid overcooking it. This will help retain its natural juices and flavors.
By following these steps, you can enjoy delicious dry-aged beef that is tender, flavorful, and safe to eat.
