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 

Never pick out a bad shell/strip steak again!


Have you ever picked out a good piece of meat and then after eating  it, you realized it was a bad one?

 
                    


“People ask me, how do i pick out a good Shell/Strip steak?”


  Above is a photo of a shell/strip from the loin end.
  In this post I will teach to you how to pick out a great Shell steak/Strip steak, so next time they’re on sale you’ll be able to bring home a winner for your family! Above is a ugly looking shell/strip steak!

I feel the cut of Shell/Strip steak that is from the hip end of the loin is a not so great steak. It tends to be a bit tougher and fattier than from the Rib end. If you see a package like this ( (like the one below), avoid it at all costs!


A package you would want to avoid while picking out shell/strip steaks!
 

A package that looks like this, I would avoid.

The center cut shell/strip steaks of beef are good cut of steak. They’re not the best cut but, sometimes you’re at the mercy of selection! The center cuts are good for children and people who prefer a smaller steak. Usually if cut at a inch thick each steak will weigh less then a 3/4 of a pound.

(above) a center cut shell/strip loin of beef.
(Above) a cente

 Now for the most desirable cut of Shell/Strip loin of beef that’s considered the best cut.

The Delmonico cut of Shell/Strip steak is adjoined to the first cut of rib . This cut is very tender and has the most amount of meat per steak. There are only one to two Delmonico cuts per shell. Instead of asking for a Delmonico cut, you can also ask your butcher for a rib end cut of the Shell. The name is different but your butcher will know exactly what you’re talking about. A steak a inch in height will generally weigh over a 3/4 of a pound.

I love when the Shell/Strip steak is on sale! It cooks about 7 minutes per each side to become medium rare .

Remember, always look for good marbling and a beautiful colors ! Use this pick below as reference for the next time your in the mood for

 

shell/strip streak!img_20160908_093004005

The best always and don’t forget to like and share!

Thanks kfm:)