Dry-ageing beef

A friend found an article that details how to dry-age beef at home, which sounds so fantastic that I couldn’t stop myself from trying even if I am on a diet that I’m going to conveniently ignore.

So, I decided we’d have a control. Two whole sirloins (also known as Porterhouse in Australia,) both started wet-ageing for nine days. One stays wet-ageing, the other I will dry-age. At the end of the ageing, cook both up side-by-side and compare the difference in taste and texture.

What you need: a chunk of beef, decent paper towelling, a wire rack, a catchment plate

This morning, I took one out and began to dry-age it.

Wrap the beef in paper towels, place on wire rack, and then into fridge

Since the dry-ageing process says it will lose about 10% of moisture in a week, I used the slightly bigger chunk of meat to dry-age.

Traditionally, beef was dry-aged, and purists believe that it holds much more flavour than the relatively-new wet-ageing. Since I don’t believe in believing in something just because other people believe in it, I’ll be doing this test to see just what the differences are.

Here’s to hoping it works!

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2 responses to Dry-ageing beef

  1. Daniel says:

    or your going to end up with food poisoning ! one or the other! =o)

  2. Ming Ming says:

    Hahaha well if that happens then I wont be recommending the process :P

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