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Started By
Message
45 day dry-aged beef
Posted on 11/1/25 at 4:22 pm
Posted on 11/1/25 at 4:22 pm
For Christmas last year, my wife got me the components for making a dry aging chamber. She got me a mini-fridge, fan, humidifier and hygrometer.
I've done three of these this year and they have come out great. The last two that I did were 35 and 42 days. The 42 day steaks were noticeably better than the 35 day steaks. I'll go to Costco and grab a choice whole NY strip. I might do a prime ribeye next, but those run about $320 as opposed to the choice NY strip at about $120.
This is 2 days in
Here we are at 17 days.
And now at 35 days.
And finally at 45 days
The final product.
I've done three of these this year and they have come out great. The last two that I did were 35 and 42 days. The 42 day steaks were noticeably better than the 35 day steaks. I'll go to Costco and grab a choice whole NY strip. I might do a prime ribeye next, but those run about $320 as opposed to the choice NY strip at about $120.
This is 2 days in
Here we are at 17 days.
And now at 35 days.
And finally at 45 days
The final product.
10
Posted on 11/1/25 at 4:24 pm to Bleed P&G
Nice baw!
Posted on 11/1/25 at 5:04 pm to Bleed P&G
Posted on 11/1/25 at 6:56 pm to Bleed P&G
That’s awesome. Keep posting what you dry age. Very interesting.
Something to consider: Rouses has been advertising prime large cuts on sale lately. They had whole sirloin and I can’t remember what else I saw. They were priced well but buying the whole piece runs you $150-$200. Keep an eye on the posted sales each Wednesday and maybe you’ll find something worth trying.
Something to consider: Rouses has been advertising prime large cuts on sale lately. They had whole sirloin and I can’t remember what else I saw. They were priced well but buying the whole piece runs you $150-$200. Keep an eye on the posted sales each Wednesday and maybe you’ll find something worth trying.
Posted on 11/1/25 at 7:42 pm to Bleed P&G
Have you weighed before and after to measure shrinkage?
Curious but mostly wanted to say shrinkage.
Curious but mostly wanted to say shrinkage.
Posted on 11/1/25 at 8:54 pm to Bleed P&G
Once you age them, what’s your plan? Eat them right away? Can you freeze them or store them? Just a lot of meat to mess with and planning for one meal?
Are most steaks like that aged already a little? I can’t remember.
Are most steaks like that aged already a little? I can’t remember.
Posted on 11/2/25 at 8:01 am to baldona
quote:
Have you weighed before and after to measure shrinkage?
I haven't done this yet, but will on the next one. I am curios of what the actual yield is.
quote:
Once you age them, what’s your plan? Eat them right away? Can you freeze them or store them?
I will vacuum seal and freeze them.
Posted on 11/2/25 at 8:38 am to Bleed P&G
quote:
She got me a mini-fridge, fan, humidifier and hygrometer.
When you have time, would love to know how you put all this together and how you manage the right temp and humidity day to day.
Posted on 11/2/25 at 8:54 am to Bleed P&G
What’s that stuff on it? What temp is it kept at?
Posted on 11/2/25 at 9:13 am to Bleed P&G
quote:
She got me a mini-fridge, fan, humidifier and hygrometer.
I mean...that's cool and all. But didn't a F&D Board poster show everyone a few years ago that you can dry age steaks in your regular fridge without needing all that mess?
Posted on 11/2/25 at 10:08 am to TackySweater
quote:
What’s that stuff on it?
Can’t tell if serious.
Posted on 11/2/25 at 3:15 pm to Bleed P&G
If in the N.O. area check out Zuppardo's weekly ad to see what they have on sale in the meat department. That is where I've picked up boneless Prime N.Y. Strip slabs for $11.99 a lb. and I'll trim some of the fat off and use it to make tallow and then cut up the steaks about 1 1/2 in. thick and usually get 13-15 steaks out of it depending on the size of the slab.
Just checked their ad and nothing special in prime but they have whole Black Angus choice sirloin at $5.99 a lb.
Just checked their ad and nothing special in prime but they have whole Black Angus choice sirloin at $5.99 a lb.
Posted on 11/3/25 at 7:15 am to Bleed P&G
Go to 60 days and you start to get that good blue cheese funk.
If you have a rouses near by watch their sales they will sell you a whole loin at the same price per lb as cut. Download the Flipp app and watch the sale adds.
I haven’t weighed mine yet before and after or fooled with the stock setting on the dry-ager fridge yet but have been please with the results. I will do some more fine tuning next batch.
Render all the fat and some pellicle you trim off to make some tasty tallow.
There is a dry aged sub on Reddit (r/dryagedbeef) and a group on Facebook (dry aged beef) with a lot of good info.
Get bone in if possible it protects some of the meat for less loss and helps keep its shape also for less loss. Find a local butcher to befriend and get him to slice the steaks and brake him off one for his troubles.
2 ribeyes and a short loin.
If you have a rouses near by watch their sales they will sell you a whole loin at the same price per lb as cut. Download the Flipp app and watch the sale adds.
I haven’t weighed mine yet before and after or fooled with the stock setting on the dry-ager fridge yet but have been please with the results. I will do some more fine tuning next batch.
Render all the fat and some pellicle you trim off to make some tasty tallow.
There is a dry aged sub on Reddit (r/dryagedbeef) and a group on Facebook (dry aged beef) with a lot of good info.
Get bone in if possible it protects some of the meat for less loss and helps keep its shape also for less loss. Find a local butcher to befriend and get him to slice the steaks and brake him off one for his troubles.
2 ribeyes and a short loin.
This post was edited on 11/3/25 at 7:20 am
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