by RodinBangkok » Wed Dec 18, 2013 12:23 am
Dry aging anything less than the size of a sub primal cut is only going to ruin a good small cut of beef. Dry aging is the process of hanging, usually a full side of beef, or perhaps a sub primal cut in a controlled room for days or weeks. The weight loss from moisture loss, and also from trimming is quite large. Using this process on small cuts such as steaks merely results in a dried out steak sitting open in a fridge, nothing more. There have been some advancements in the use of moisture permeable plastic bags for smaller cuts, but I have yet to hear of a good dry aged steak being produced from these short cuts. They seem more of a way for folks to sell new gadgets to consumers. The restaurants have not helped with these myths by promoting what they now called wet aged, which is nothing more than an old steak that has been stored in a vacuum bag, with a high price tag. Buyer be ware here. Go out and have a good 20-30 day dry aged steak some time and then use that as a reference point, and think twice before spending money on gimmicks.
I am the master of my fate:
I am the captain of my soul.
_____
Rod