What is the temp for dry aging beef



Eric M. March 22, 2012
Guy Fieri has a great recipe on the food
Network website. I have used it many
Times. To make things easier, after aging is
Done slice the meat before trimming.
usuba D. March 21, 2012
Supporting acreage for cattle has many considerations. First, are they going to be 100% grass fed. If so, you have to have enough acres to practice proper pasture rotation. . . never allowing the grasses to be less than 3 inches, for example. Personally I practice at least 5 acres per cattle on our farm in NJ. BUT, in the winter there is no grass, so they go to a sacrificial paddock and eat hay, etc . . . never grain. There is no clear cut answer, all depends on environment, climate, time of year, etc. If you are going to grain finish, then you could follow GAP standards and allow 250 ft sq per animal, that means a lot more animals. As for dry aging, you must have the right cooler with the right temperature (35 F) and the right humidity. I only age whole carcasses, never individual primals . . .there is a big difference in taste and yield.
Lorenza March 20, 2012
You should (wish you would) publish a book and inspire more of that sort of cattle farming "hobby". How much land is required to support 30 head of cattle? Would love to have been a guest at your family's table. Buon appetito!
Sam1148 March 20, 2012
I don't know the acreage..I would think it would have been about 60. All long gone now, due to failure of economy and the family foundry biz.

However, as a suggestion. If you and your neighbors want good beef. Google 4H Clubs.

Those kids in their farms, raise beef and are excellent. They bottle feed the calf, raise it, feed it sweet stuff, and grasses. For the 'big prize'. Which you can purchase at auction.
The christening of the tears of rural youth for their 'pet' only makes it sweeter. (I kid).
meganvt01 March 20, 2012
Jeffrey steingarten has a chapter on home beef aging in his ok "it must have been something i ate". He used his refrigerator. The book is a great read if you like his snarky new Yorker style of food writing.
Sam1148 March 20, 2012
My folks used to have a very small cattle farm 30 head or so. Not for profit, but hobby.

I spent many a day feeding those beasts, horse food oats and molasses. And Hay in the winter with sacks of oats and molasses. Summer/Spring they ate mostly grass and even more Molasses soaked grains as a treat once a week.
Best beef ever. As the butcher would cut them into paper wrapped packs for freezing.
So tender, And I've had Kobe beef and this stuff was superior.

hardlikearmour March 20, 2012
Alton Brown has some good instructions for dry aging beef in your fridge: http://www.foodnetwork.com/recipes/alton-brown/dry-aged-standing-rib-roast-with-sage-jus-recipe/index.html
Sam1148 March 20, 2012
Best left to the pros. An very dry, cold (close to freezing) environment. Low humidity.
They cut off a slice of the harden surface dried beef to expose the concentrated interior. So, there's a bit of loss there.
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