Aging Steak Room Temperature

It is especially important to keep your meat at the right temperature during the aging process.

Aging steak room temperature. Firstly moisture is evaporated from the muscle. The temperature needs to stay between 36 f and freezing. The ideal temperature for aging is 36 f 2 2 c throughout the entire aging process. The old method of aging meat is known as dry aging.

The key effect of dry aging is the concentration and saturation of the natural flavour as well as the tenderization of the meat texture. Here s everything you need to know about dry aging beef. Temperature of the aging room should be maintained at approximately 34 to 36 degrees fahrenheit relative humidity at 85 to 90 percent and an air flow of 15 to 20 linear feet per minute at the surface of. Too warm and the meat will spoil too cold and it will freeze stopping the aging process.

The process changes beef by two means. You also need a humidity of about 85. Dry aging is done by hanging meat in a controlled closely watched refrigerated environment. Because of this dry aged beef is seldom available outside of steak restaurants and upscale butcher shops or groceries.

Minetta tavern which has an 80 day steak and eleven madison park which serves slivers of a 120 day aged. Learn the optimal dry aging set up humidity and temperature plus which cuts of beef to choose and how to trim and cook it. Designating a separate dry aging refrigerator or freezer is the easiest way of doing this. During dry aging the meat is stored in a sanitary room at 34 to 38 f and usually 70 to 80 humidity with brisk airflow for anywhere from 28 to 75 days.

Ed said of the 60 day steak i may have hit my aging threshold it is rare to find any restaurant serving a steak this well aged it is rare to find any restaurant serving a steak this well aged i know of only two in new york. A definitive guide on how to dry age steak and beef safely in your own home. Dry aged beef is noticeably different tasting than fresh beef or wet aged beef. Similarly salting the steak about 40 minutes in advance long enough to let salt draw out liquid and then for that liquid to be re absorbed leaving a dryer surface will also improve it.