Anyone Age Beef At Home???

Paging Cad

You need the correct humidity to dry age beef. I’m sure you can find online how people do it in refrigerators, but I personally would not do it without a cabinet.

Umai dry bags in your normal fridge. I've done it twice now, once with a whole rib roast and another with a strip loin. Both came out great.

It's better if you have an extra fridge. It will make it smell like sweet nutty cheese as the meat ages.

You either need a "Dedicated fridge with temp/humidity control." Toof

Or you can use "dry bags [or wraps] in your normal fridge." GRTiger

The most important factor is to buy the right meat. There's going to be trim loss so, starting with a subprimal that's been lightly processed is the first step in the right direction.

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Only in my pants.

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I am upset I can only have one upvote for this.

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Umai dry bags in your normal fridge. I've done it twice now, once with a whole rib roast and another with a strip loin. Both came out great.

It's better if you have an extra fridge. It will make it smell like sweet nutty cheese as the meat ages.

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This is the way!

Umai

I saw one guy started a thread about ground beef he left in the freezer for 18 months. Does that count?