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 

 

Author: kfm

Hello, and welcome. I am the Hamptons butcher and have been a butcher fr 20 years. I traveled a lot and studied different cuts of meat from around the world. I enjoy what i do, but i enjoy even the art behind what i do.

2 thoughts on “Dry aging a Loin of beef: part 2”

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