Dry Aged Beef - Do It Yourself!
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- čas přidán 20. 08. 2024
- golbsalt.com - How to safely dry age beef at home!
Purchase the kit: store.golbsalt....
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DIY highlights:
- refrigerator temperature (0:43)
- refrigerator temperature (1:42)
- refrigerator temperature (3:30)
- 3 DIY Kits in dedicated fridge (4:14)
- moisture weight loss (4:57)
- cooking tips (6:20)
- the role of sea salt (7:18)
- tips trailer (8:10)
For more information, please see our blog:
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I think I'm going to turn my spare bedroom into a dry aging room. Thanks for the inspiration.
If you have an old fridge like me, you might want to put a small container of water at the bottom next to your beef and if it freezes, adjust the temperture because the dry aging process stops at freezing temps. I learned that the hard way.
every time i buy a ribeye roast, i get it deboned, then have the bone tied back on, i unwrap it, rub it with olive oil, add a but of salt & pepper, & set it in the fridge , loosely covered with butcher paper or wax paper , & leave them for about 5 or 6 days. they never grow mold, or anything. i dont use any fancy dead sea scroll salt, or anything, i just rest it on a rack, in a non stick roast pan. comes out great every time.
Yes to both.
1) Keep in mind that without the fat cap the total moisture content of the beef will be reduced more quickly.
2) The less marbling, the more gamey the flavor will be if the the beef is grass-fed. This will be especially true if you extend aging times beyond 14-21 days.
The aging process will still provide a more tender beef as a result, but the amount of "shrinkage" will increase and the flavor profile will be affected.
very instructional. Would have loved to of seen the finished product cooked and eaten.
Thanks for the love! Yes, this will work on ANY beef. More marbling = better tasting, so keep that in mind. Also grass fed should not be aged as long as grain fed. Higher ALA (alpha-linolenic acid) content in grass fed beef means gamier flavor if you age for longer than 14-21 days depending on the grasses fed on.
Absolutely! We were able to source stainless steel racks for our Dry Aged Beef Kits that have been in use for over 17 months now with NO oxidation.
Many years ago when I was an apprentice meat cutter, three times a year we would have a "Patron" come into the shop at the invite of the senior market manager. The manager had spotted a select side of beef, 500 to 700lbs and would present it to the patron for approval. He never turned the offering down. I would put the side on a hook back in the chiller and it would stay there for 2 to 3 months. All the cuts were done by hand no saws. The meat was tender beyond belief. Lots of $ was given for it
Thank you! Opening the fridge door a few times a day is not a problem. Fridges are designed to take moisture out of the air any way. The sea salt assisted method increases the effectiveness of that process.
"Go Lb Salt." I like it. This was actually a great video and made much more sense than others I've viewed. It really is a very cool process. My guess is that rib roast you used was somewhere north of $100, so I would have been nervous for the outcome. The difference between a high quality cut of meat from the butcher and a high quality cut of meat that's been dry aged really is significant and I look forward to trying this myself. Thanks for the vid!
Thank you! We don't typically open the fridge even once a day, but that's because it's a dedicated fridge for aging, curing & brining. No need to go in there all the time.
I like videos that say, the center is so tender you could pull pieces off with your hand, and there is a hand right there but no pulling.
Cook sous-vide in a leaky bag overnight.
I am definitely gonna try this instead of paying big bucks in a restaurant. Thanks a lot!!!
1. We use a specially milled himalayan pink sea salt that has a specific surface to mass ratio. This is important because it affects how the salt micro-aerosolizes as it absorbs moisture from the air.
2. Always carve the rind before cooking. It can be saved to be reconstituted later for aus ju or beef stock.
Cesar that is absolutely correct! Aside for the enzymatic breakdown, autoxidation of the oleate (breakdown of the fat) is necessary to produce really tasty beef. The more lean the beef, the more difficult it is to produce a palatable product.
This video is a prime example of the power of the human brain. I had no beef aging in my small 1000 sf condo, yet when you mention the nutty smell of beef aging I smelled it as if I were right there in your kitchen. amazing isnt it?
Thank you! We sourced the spray coating online, but have since found that the coating does not adhere well to the stainless steel racks that we are sourcing. None of our kits have included the coated racks as a result of this finding. We sourced the stainless steel racks because they will hold up well to the salt exposure. Even titanium will eventually oxidize with exposure to salt, so expect some eventual oxidation of the stainless.
Bit of advice people. If you are still asking dopey questions after a simple vid like this, don't bother aging meat. You'll hurt someone. ;)
You sir.....stole my thoughts. Well done.
LloydieP can't u eat the meat with cooking in .and do u hafe to plug the frige in?
Chris s Sorry dude I can't quite work out what you're asking. 😁
Chris s Although yes, plugging the fridge in is a must in a warm climate.
+LloydieP Do u haf to by the fresh meet or can be molded befor the starting?.//
We use a specially milled sea salt that has a surface area to mass ratio that helps absorb moisture AND properly micro-aerosolize to help prevent bad bacteria growth on the surface of your meat. Not all salts will respond this way when absorbing moisture.
typical prices for dry aged beef in the US are between $28 - $32/ lb. you can purchase a subprimal (NYS or rib roast) for around $5- $7/ lb. including the cost of the kit, it's much more cost effective to dry age your own!
There is one other critical function to take into consideration. The specially sized Himalayan will micro-aerosolize as it absorbs moisture. Those tiny salt particles will actually bond to the surface of the meat and help prevent unwanted bacterial growth. Rock salt contains too many impurities, including heavy metals and other potentially toxic elements. It is not for consumption, yet that is exactly what you would be doing if you used rock salt as a drying medium.
Thanks! I did read on, and my reply here had the answer in a different format. Rock salt has the ability to dehumidify, and so far I can observe the physical change in weight of the steaks. Thanks again for your reply.
you can use frozen beef. it may not actually age, depending on how long it had been aged before it was frozen. if it was partially wet aged before freezing, you can complete the aging process after thawing and the result will also be more tender because the ice crystals created in the meat during freezing will tear muscle and aid in the tenderizing the meat. if all enzymatic breakdown had already occurred prior to freezing, you will still be able to reduce moisture and intensify flavor.
Graham, other hydroscopic materials could be used if you were simply trying to dessicate the air. But the "idea" is to do more than simplly decrease the relative humidity in the air. Our salt is not proprietary. We have fully disclosed that it is a specially milled Himalayan Pink that offers the ideal surface to mass ratio for this application.
YES, the salt can be re-used many, many times. We have over 400 lbs. of beef through our kit so far with no appreciable loss of salt. We have no idea how many times you can use it, but expect the salt to last for at least 1000-1500 lbs. of beef.
The salt primarily provides antibacterial properties and some flavor profile but moisture absorbtion, though it happens, is actually negligible. The moisture loss comes primarily from the air circulation and controlled humidity. If the salt was absorbing all the salt would soften, melt and turn to goo. Check out the You Tube video about the facility in Ireland. Their entire room is Lind with 16 tons of it. The blocks would melt and run. They give the best information about it.
They can be cooked immediately after cutting, our usually are. You can also freeze them (w/o any vac packing) for 1-3 months. Flavor will not be affected. Dry aging is a two part process - first, tenderization, second moisture reduction/ flavor intensification. Once fully aged (maximum of 34 days) they reach full tenderness as a result of enzymatic breakdown. Anything beyond that is simply reducing moisture w/o any add'l affect on tenderness.
I have a "Dorm" size fridge in the Garage. Once I deplete the Beer supply I will try this...Still remember the $20 Aged Beast that I thoroughly enjoyed a week or two ago....
Indeed. As a follow up, if you keep your meat at the correct temperature and humidity, bad bacteria and mold can't grow, so the meat simply shrinks from water loss and the inside gets tender from good bacteria softening it up. Similar processes happen for cheese when they put it in a nice cool cave and let it age.
Part of the reason we recommend 140-145 is because of the thickness of the steak. The thicker the steak the less carryover because they contain so much less moisture.
My dry age rib eye steak was awesome, so tender and tasty, will try to always
dry age my steaks from now on, so easy, just need to plan ahead,
Thank you so much for this information, very pleased.
+janet schlein we feel the same way and try to keep beef aging in our fridge as frequently as possible so that we always have some available!
nice video. People don't realize what they're missing out on if the don't get to eat this stuff.
the salt can be reused! it can also be used back to back. the salt can be dried out in an oven set to 400 F for 20 minutes if necessary.
Thank you Go Lb Salt.....this was a wonderful vid....i like alot of people are wondering about the salt...thank you again
Thanks for the video, now I understand a little bit more the process
Block salt can be used also just sitting in the fridge. block salt can be reused as it does not have to sit in the tray.
first let's be clear that this is not decayed or rotten. it's kept in a controlled environment to prevent that very thing from happening. enzymatic breakdown without decay is the goal, and that's what we've achieved!
you can freeze a dry aged steak. i would cut away the rind after defrosting. (the rind makes excellent beef stew and rehydrates well when boiled! - no need to throw it away!) freezing won't have much affect on taste, but it will on texture. even the affect on texture will be minimized because of the reduction of moisture. moisture content creates ice crystals when freezing. these crystals will tear the muscle a bit. less moisture means smaller crystals = less tearing. enjoy!
Dry-aged beef has a delicious taste, not like a regular steak. You should try it one day, it costs a lot though so doing it at home is cheaper.
@TheNospiece - Fridge temp is discussed at 0:45 and again at 1:53. Total quantity of salt sold in our DIY kits is 2 lbs. It is himalayan sea salt milled to a very specific size so that the surface area to mass ratio is sufficient to cause blooming of the salt to the proper degree. Volume of the fridge isn't the question. It's the salt weight to beef weight ratio that makes the difference and then requires factoring aging time accordingly to get your desired result.
not all refrigerators have the same relative humidity. yes, the salt is helping to extract moisture. there is approximately 1% moisture loss in the meat per day of aging. there will be no illness if you consume the rind. we actually save and freeze the rind and reconstitute it later for either beef stew or aus jus. eating the rind when using the sea salt assisted dry aging method will not send you to the ER or taste nasty, just very chewy. we won't be adding any of the requested videos.
if it is a large walk-in cooler and the relative humidity is too high, the salt is likely absorbing way more moisture than intended. we do use a large walk-in cooler at the facility where we teach dry aging classes, but we are in Phoenix and the RH is much lower than your part of the country. you are probably best suited to place the beef in a small stand alone fridge in the future or add a dehumidifier to the walk-in. you may also be risking other flavor contamination with that cooler.
we are only familiar with the use of Himalayan Pink with this process. It's been used by some well known steakhouses in the US. You might try other unrefined sea salts, but part of the benefit of Himalayan is how 'dry' it is to begin with. Solar evaporated sea salts will have much more moisture to start.
It is. It's not for long term storing. It's for enhanced flavor.
Very informative video! I truly appreciate this. I have aged my steaks differently, using paper towels, but I will be trying this method very soon. Thanks a lot!
@tyrantenvoy no bad smell "sticks" to it because salt is anti-bacterial. that's one of the reasons for using it in this process. this particular sea salt is chosen because of its inherently low moisture content as well as mass to surface area ratio of the grain size we have chosen. additionally, this particular sea salt "blooms" when it absorbs moisture...some don't
Thanks for the kind words! However, this video was produced to document a known process that has already been in use commercially for years. This video was NOT for the purpose of experimenting, but rather for demonstrating that it can be done at home. Regarding the use of an extractor fan, there is no need. As shown in this video, air flow in today's refrigerators is more than sufficient for this method of dry aging. No additional benefit is gained by adding another fan for more "air flow".
@bobwatters 125 degrees F would be the perfect temperature to cook it to, but much higher temperatures are required if you want to cook it with the best possible method!
Damn 15% i have to sleep on a bed of sea salt ;-)
Or smoke it 😂
This is NOT for storing beef, this is a pre-cooking preparation to help tenderize and enhance flavor naturally.
excellent video, very clear and answers many questions i had about home dry ageing. Awesome job, thanks.
Thank you for explaining each step at the time
Questions for you golbsalt; why isn't the meat dry after cooking since the aging process pulled out so much moisture? After aging and trimming, what would happen if you brined the meat? Would that restore the moisture lost? This is something I've never understood about dry aging beef.
you can freeze it. food saver/ vacuum seal type is best. will keep for 1-3 months.
yes, you can! please see our other responses to this same question!
we believe this to be correct and plan on trying a carpaccio style beef tenderloin in the future! that having been said, we NEVER recommend eating raw meat.
typically no. not all salts will 'bloom' in the same way the Himalayan Pink does, and it's the 'bloom' that helps prevent bacterial growth during the aging process.
An aerosol is a suspension of fine solid particles in a gas. In this case the gas is the air and the fine solid particles are salt. As the salt absorbs moisture small fine particles aerosolize off the surface of the salt crystals. Proof of this can be found on the surface of the beef as the process progresses. We refer to it as "micro-aerosolization" due to the extremely small nature of the fine solid particles. No sales B.S., just good science.
@ric sterling we offer our 'Dry Aged Beef Kit'. It includes Himalayan Sea salt that has been specially selected and specifically milled to a certain size to provide a surface area to mass ratio that is ideal for the aging process. The kit also includes the adjustable rack, and most importantly a complete discussion about the what's and why's of dry aging in much greater detail.
we are aware of this restaurant, though we don't recommend letting any meat rot (even for a little bit) before serving or selling it. that's part of the beauty of dry aging beef using this process - NO SPOILAGE! it's safe, easy and effective for dry aging at home - if you follow basic food safety procedures. letting meat rot is not considered acceptable practice by most health department inspectors in the US, even in restaurants that dry age their own cuts of beef.
Solid blocks will work, but require using a larger more expensive block to accommodate the same approximate surface area of our specially milled size. Additionally, the surface area to mass ratio will not be the same using a block.
man... you made my day... actually, you made my future better... tastier better...:)
buying an dry aged steak was a once or twice mouth party a year... but no more.
thank you for enhancing my life
If bacterial contamination is a concern, why not simply put the beef, and the salt, into a sterilized air-tight container first? That way, you don't need a dedicated refrigerator as mentioned, any fridge will do. Also, why not throw a few packets of food-grade desiccant into the bottom of that container too. Seems like a far more efficient, safe, and practical way of achieving the same thing.
You can age other products in the refrigerator, but we don't recommend introducing other aged products for the introduction of 'good' bacteria - it's not necessary. It's really about PREVENTING 'bad' bacteria growth. That's the key. When you utilize the salt assisted method for aging the beef, that is what helps prevent bad bacteria growth, not the introduction of 'good' bacteria.
Humidity is required to be the most. Not 100% but between 95-97% as it enhances the growth of baikteriy and reduces the dryness of meet. That red-black meat would be much reduced if the humidity was more.
I've always been curious about this. Amazing video that answered all of my questions! Thanks for posting.
You need to go at least thirty days to see the true benefits of dry aging.
Waoo
This must be one of the most informative DIY vids I have ever seen
Thank you sir!!
140 to 145 F for medium rare? No way!!! It's more like 132-134 F
I thought that sounded a bit too high as well.
Mike
You are correct. We should have said Medium, not Medium Rare for that temperature. One of the down sides to one off videos. We can't go back and re-cut the audio.
135 is medium all day long. 125 is mid rare at every steak house I've worked at.
golbsalt sure you can go into the video and fix the audio. If you wanted to, that is 😝
Cook till the internal temp is about 125 F, then let the meat rest for 15 minutes, should be perfect at about 130 F.
Great video. Clear instructions. I'd like to try this.
Can I use the salt for the next time ?? and can I just use a normal frige ? keep´s my costs down ! :))
Yeah, you can reuse the salt. It won't go bad, and it has antibacterial properties.
this process has two specific results. 1) any aging allows muscle to break down. this results in a more tender product. does it make it more tender? ABSOLUTELY! 2) as is shown in the video there is a significant moisture loss (as much as 30-35% in 34 days. this loss of moisture results in an intensification of the beefy flavor. does it make the beef tastier? WE THINK SO!
Wow, great video man, I've gotta try this!
This may be a dumb question. Do you dispose of the salt or can you re-use?
You can reuse it.
Came to ask the same question.
But how? My guess would be to heat in a clean Pyrex dish in an oven to as hot as it will go to burn off the beef crud?
Salt is so cheap.
didn't know if that was a typo but salt is hygroscopic not "hydroscopic". Good video...
I'm going to give it a shot using blocks of salt.
GOLBSALT- Man this video was soo good and you explain everything so good. Keep it up.
There is no "bad" smell. It has a sweet, nutty, beefy smell.
it should not get moldy or foul. there is a saying in the industry regarding dry aged beef that "there is a fine line between funk and rot". This is not an issue at all when using our sea salt assisted method of aging. the micro-aerosolization of salt that bonds to the surface of the meat is what prevents mold, funk, rot and foul. Good dry aged beef should not taste moldy... leave that to cheese!
i didn't get it to work with the mini fridge, not enough room. just finished a 38 day aging with new yorks. if its your first time watch out how long you cook them, they go from rare to med rare on a 500 degree grill in under 6 mins and thats with a 2 inch cut. i bought mine last year and havent had any problems with it. i use a standard full size fridge i used to keep beer in but now i only use it for this. trust me on the grill times. 3 mins a side you be surprised.
that's sort of time is the way it should be, un-dryed meat slows the cooking process
Very informative I buy dry aged beef anyway grass fed black angus in the UKK but good to know what happens.
I get it, sea salt can absorb the moisture and won't grow mold.
Hopefully most have since learned thatb135° is medium rare, not 145. And the roast didn't dry age because of the "special sea salt".
No, the beef will not hold for extended periods without refrigeration. Unfortunately, this is not a CURING process, simply an aging process. You can preserve meats without curing salts, but there is SIGNIFICANT risk of food borne illness (aka botulism). We are in the process of developing a line of bacon dry rubs for use with curing salt. We discuss nitrate curing by going to our blog and searching for nitrates - you'll find the post. Watch our webstore for the release of these products!
Sea salt has more minerals than mined salt (which is often further refined), but since you are just using it for drying, I'm not sure mined salt wouldn't be just about as good.
Excellent. Thank you very much for this explanation which seems 100% logic to me. This helps me a lot. Take care
The discussion about airflow seems to be entirely subjective. There are recommendations for airflow ranging from 0.25 - 5.00 mph. We have developed this sea salt assisted method to essentially eliminate the specific airflow requirement.
yes, you can re-use the salt. we have more than 1500 lbs of beef through our kits at home.
How many times can u reuse the salt?
I simple don't have room in my fridge. Would not cutting the meat in sections and foodsaver vacumm sealing the meat in a freezer work. I guess I'm talking cold ageing which foodsaver would open pours letting cold penetrate the meat while preventing freezer burn
Get a box, (card board) course salt (plenty!) Fill up the box 2/3 to size of meat, cover 1/3 on top, leave for 2-3 weeks...Panchetta, dried Whatever..Pork,Beef, Chicken..etc....Pork up to 2.5 years to REALY mature!...
Willem Oosthuizen unfortunately that method won't work for this project and the salt selection is key to producing top quality dry aged beef.
This seems cool but isn't humidity a huge factor when aging meats? I see you have your temperature regulated but you have no control of humidity in the fridge. Any thoughts?
It would, but the beef would very salty and we don't recommend that. It would actually result in partially curing the meat, not allowing it to "age".
Nice experiment, If you could add an extractor fan to improve air flow, it would be very beneficial.
The Kit can be purchased online from our webstore. You will find the link in the description above. We just added the link today to make purchasing easier! We'll look for your order!
We are the ONLY commercially available home method of dry aging that uses the sea salt assisted method.
I noticed that when you removed the rack and touched the salt it was hard. To get more salt drying power, would it be better to move around the salt a little each time you check the meat? By moving it, it probably would give you a fresh layer of salt on top to absorb the moister.
Great vid... I feel more confident now about aging my beef...
i like my steak 5-6 years dried..so it's REALLY good and dry.. ')
Jason Faulkner put it in your clothes dryer dumbass and you won’t have to wait that long
incredible! like dry aged beef without any funky flavor notes.
Hi, I'm now into my first week and the result looks good. My question to you is: Do you think you can freeze a dry aged steak? And if yes, is it better to cut away the crust before freezing or after? And final question would be if it has an effect on the taste after having been defrosted? Thanks for your answers