Aging beef is the process of hanging cuts of beef in a carefully controlled environment to allow natural enzymatic and biochemical processes to enhance the flavor and tenderness. When done correctly, dry aging can transform tough cuts into extraordinarily tender, flavorful steaks. However, if not done properly, the meat can spoil and rot. Here’s how to age beef without rotting:
Why Age Beef?
Aging improves both the texture and flavor of beef. Over time, natural enzymes in the meat break down the connective tissue and muscle fibers. This makes the beef more tender.
In addition, the beef loses moisture as it ages, concentrating the natural flavors. The longer beef ages, the more tender and flavorful it becomes.
Dry aged beef is valued for its complex, nutty, concentrated beef flavor and melt-in-your-mouth tenderness. While all beef improves with aging, high quality beef with good marbling sees the most dramatic benefits.
Dry Aging vs. Wet Aging
There are two main methods of aging beef: dry aging and wet aging.
Dry Aging: Involves hanging large primal cuts or whole carcasses in a temperature and humidity controlled room for anywhere from 14 to 60 days. The beef is exposed to the air and loses moisture, intensifying the flavor. The outer layer of the beef dries out and must be trimmed off before cutting steaks.
Wet Aging: Involves vacuum sealing individual cuts of beef in plastic and allowing the natural enzymes to break down the fibers. Takes less time than dry aging, typically just a few days. Minimal moisture is lost so there is no need to trim.
While both improve tenderness, dry aged beef develops a more concentrated, complex flavor than wet aged.
Requirements for Dry Aging Beef
To dry age beef properly without spoilage, the following conditions must be met:
- Temperature between 32-36°F (0-2°C)
- Humidity level of 85-90%
- Good air circulation and ventilation
- Clean aging room devoid of mold, yeasts and bacteria
- Accurate temperature and humidity monitoring
Precisely controlling the temperature, humidity level, air flow and sanitation is crucial. This requires a dedicated aging room or chamber.
The Dry Aging Process Step-By-Step
Here is the full dry aging process:
- Selecting the Beef Cuts – Look for high quality beef with good marbling. Bone-in and bone-less primal cuts from the loin, rib, and chuck work best.
- Trimming – Trim off any dried or discolored outer muscle layers before aging. Leave a thick layer of fat to protect the meat surface during aging.
- Weighing – Record the weight of each primal cut before aging.
- Hanging – Hang whole subprimals individually on hooks or place on aging racks inside the climate controlled aging room.
- Monitoring – Regularly monitor and record temperature and humidity levels. Ensure proper air circulation. Visually inspect meat surfaces.
- Waiting – Allow the meat to age for the desired length of time, from 2-8 weeks typically.
- Inspecting – Check aged primal cuts for any signs of spoilage. Look for mold growth, dark or black spots, yellowing, sliminess, or off-odors.
- Trimming – Once sufficiently aged, remove the dried exterior layer of meat. Trim off any discolored or dried out portions.
- Portioning – Cut the dry aged beef into individual steaks or roasts. Vacuum seal portions for storage.
Factors that Lead to Spoilage
To avoid spoiled, rotten meat, the four environmental factors must be tightly controlled:
Temperature
If the aging room temperature deviates too far from 32-36°F, spoilage bacteria can grow. Temperatures above 40°F increases the risk of spoilage. Use a high quality cooling system with backup power and multiple temperature sensors and alarms.
Humidity
The high humidity level required for dry aging makes it vulnerable to growth of harmful molds and bacteria. Humidity should stay between 85-90%. Use commercial grade humidifiers and dehumidifiers as needed.
Air Circulation
Stagnant air promotes mold growth. Proper air flow prevents mold and evenly distributes humidity. Use fans to keep air gently moving. Airflow should be indirect so it doesn’t dry out the meat exterior.
Sanitation
Dirty environments allow yeasts, molds and bacteria to thrive. Thoroughly clean and sanitize the aging room. Use sanitizer spray to keep any equipment clean. Only bring in clean meat to age. Workers should wash hands before handling.
How to Spot Spoilage
During the dry aging process, always be vigilant for any visual signs of spoilage:
- Mold – Dry aged beef develops a hard, black exterior layer. Mold growth appears fuzzy and light colored.
- Yeasts – Look for circular black dots on the meat, which indicates yeast colonization.
- Bacteria – Bacteria growth causes wet, slimy surfaces and/or an unpleasant sour odor.
- Discoloration – Dry aged meat darkens over time. But black, green or yellow discolored spots indicate spoilage.
- Off-odors – If it smells unpleasant, don’t taste it! Rotten meat gives off distinct foul, rancid odors.
At the first signs of spoilage, dispose of the meat right away before it impacts other product. Thoroughly clean and sanitize any affected equipment or surfaces.
Is Aged Beef Safe to Eat?
Safely dry aged beef is completely safe. However, if spoilage bacteria have grown during aging, pathogens that can cause foodborne illness may also be present. Do not eat meat that shows any signs of spoilage as described above.
Aged beef is not inherently hazardous if aged for less than 2 months at controlled refrigerator temperatures. However, always use proper food safety practices when storing, preparing and serving dry aged beef.
Tips for Storing Aged Beef
Once sufficiently aged, vacuum seal portions of the dry aged beef for storage. Refrigerate at 34–38°F. Use within 3 weeks for maximum flavor and tenderness.
For longer storage, aged beef can be frozen. Freeze at 0°F or below. Portion aged steaks into usable sizes before freezing. Use freezer paper between steaks so they don’t freeze together. Properly wrapped aged beef can keep 6-12 months frozen.
Thaw frozen aged beef overnight in the fridge. Do not thaw at room temperature or in the microwave. Cook thawed aged beef within a few days.
Cooking Dry Aged Beef
The rich flavor of aged steak pairs wonderfully with minimal seasonings. A sprinkling of coarse sea salt and some cracked black pepper is all you need.
Aim for medium rare doneness to get the most tender interior while allowing the fat to render. Cook quickly over very high heat. Char and caramelize the exterior while keeping the inside pink. Let rest 5 minutes before slicing.
Try dry aged beef in classic preparations like grilled ribeye, broiled porterhouse and pan seared filet mignon. Its concentrated flavor can stand up to a flavorful pan sauce or garlic herb butter on top.
Conclusion
With the proper dry aging conditions and controls, you can enjoy perfectly aged beef without any risk of spoilage or foodborne illness. While requiring more time, care and equipment than wet aging, dry aging produces incredibly tender, flavorful beef that is well worth the extra effort.
