Dry aging a Loin of beef: part 2

   


28 days is finally up! It‘s been hard to watch my loin of beef age and not able to eat it. The process was simple and required only a few items and time.
In part 2 of “dry aging a Loin a of beef” I will be going over how to trim the loin, how to cut around the bone and the easiest way to cut it into steaks. When you trim your loin , you don’t want to over trim it. Meat is expensive and you don’t want any to go to waste.

This is the first bone i cut around.

Cutting around the bones:

   Always face the knife away from you while trimming and de-boning a piece of meat. I can’t stress this enough and it will save your fingers. Always cut your meat on a cutting board. This keeps the meat from sliding around. Place the loin upside down with the fat against the board. You will use the blade of your knife to separate the bone from the meat. You will have to do this in 3 parts. Once all the bones are taken out, it’s considered Boneless.

The 1st part is to scoop out the front bone.

The Loin of beef with the front bone taken off.

After the front bone is scooped out , you’ll need to get the three little ones in the middle, and then the bones that are on the bottom. The bones in the middle and on the bottom take a little work to get out.

These bones are in the middle and you will need to use the tip of the knife to get around them. * Keep you finger away from the blade.

 

The exposed meat, and the meat around the bones dry up and become tough. It’s best to take your time and go slow.

The “bottom bone” that I removed. I put the tip of the knife under this bone to separate it.

   Warning ;  The dried meat is tough so be careful and cut away from yourself and watch your fingers!  

The dried out, outer part of the loin of beef that will be trimmed off.


Now you’re ready to trim the dried up meat away. 

As the same way you remove the bones, you will trim off the fat. The blade of the knife should be facing away from you. Take off thin slivers of the dried beef with a long stroke. Doing it with little Stokes will on make it look messy.

I found it’s easiest to start trimming, is with face of the loin. After the face, I will trim the outer fat and any dried up dark spots. Once you have trimed the outer part you are left with a soft tender center. Slice your steaks to a width you desire. I cut mine at around a half to three quarters of a inch thick.

The loin of beef with the dried out meat removed. look at the beautiful color of the center.

.“When you cook your steaks you have to be careful”.

Dry aged steaks cook faster than non-dry aged. So, when you cook your steaks, you have to be careful! I cooked mine in a pan for 5 minutes on each side. I cooked them on a medium flame. Just rub a little olive oil and add a  little salt/pepper. You can grill your steaks also, but you have to cut them a inch thick or better. This will keep you from over cooking them.


Quick tips;

1. Make sure you use a cutting board and always trim/cut away from your fingers 

2. Make sure you have a sharp knife (for one i suggest click here) and a good cutting board click here.

3. Don’t over cook your meat. Medium rare is way to serve a dry age steak.

4. Enjoy your efforts!

* Disclaimer!! If you try this at home, use extreme caution! I am a professional and still get cut from time to time. You are responsible for yourself if you try this at home!

Thanks for reading, if your enjoyed this article please like and share.

The Hamptons butcher 

 

Dry aging a Loin of Beef : Part 1


Dry aging beef is a great way to turn a great steak into a amazing one! 

 


I will be taking a loin of beef that was on sale and dry aging it for 28 days.   

   

So, what’s the big deal about dry aging beef? 

     

   Dry aging is a process that is used to tenderise and enhance a meats flavor. It is a process that requires time, refrigeration and space. Beef that has been dry aged is expensive because aging takes a lot of time.  This is the reason it cost so much for a dry aged steak in a restaurant. It’s like a fine wine and a whisky with age on it , the longer it ages, the more desirable it comes.  Prime cuts are what’s normally used to be dry age. As I mentioned a dry age steak is expensive, a cut of dry aged beef in a restaurant will cost around a $100 a steak. 

What does the process consist of?

   Dry aging starts by selecting a cut of beef. A Rib, Shell, or Porterhouse are commonly used. Most people will tell you to use a prime cut. I feel a good Angus cut of beef will work just as good. Make sure there is good marbling and a nice color to your piece.

You want to dry it of with paper towel and put it in a pan with a metal rack. I used a plastic container cover to rest the meat on and used a plate as the base.

The outer part of the beef will get black and leathery, while the inside will lose moisture and the enzymes will break the meat down. This is what makes it tender. The dried out outer part will keep mold from growing inside the meat.

How did I picked out the meat I am using. 

The cut I am using is a Loin cut of beef. I used the side closest to the rib. This is a great cut that has a lot of flavor. I used a Angus cut of beef. It’s about 5 inches long and weighs about 5 pounds (keep your jokes to yourself). By the time I reach 28 days, my piece should shrink to 34 pounds. That’s enough for about 4 steaks. In the photo above is a good cut of meat that you use as a reference. It has great color and marbling.  

To learn how to pick out a shell steak click here

 

When the meat is finished drying I will have to trim off all of the outer dried out parts to get the editable center. I originally thought this would be 3 parts but I cut it down to 2 blogs. In part 2, I will go over how to trim it.

I used :

2 container caps

1 plate as a base.

If your’re nervous about doing this in your refrigerator, try this kit by UMAi Dry. They have a nice little kit that is highly recommended and is easy to use. click here

(Above) A loin cut of beef that has been only aging for a couple of days.

Stay tuned for the second part of this article coming at the end of this month!

If you enjoyed this please like and share.

Thanks again,

The Hamptons butcher