You can put steak in the freezer after buying it that has already been dry-aged without it losing much of its flavor. Keep in mind that the steak’s texture might change a little after it’s been frozen, but that won’t change the quality of the steak in any way. It will stay preserved until it is removed. You can keep dry-aged steak in the freezer for about six months without it losing much of its flavor or texture.
Aged beef, with its intense flavor and tender texture, is considered a luxury ingredient But what if you can’t use that pricey dry-aged steak right away? Can you freeze aged beef without sacrificing quality?
The short answer is yes. With proper handling, you can successfully freeze both dry-aged and wet-aged beef. While freezing will pause the aging process, it should not significantly diminish the flavor or texture if done correctly.
Let’s look at how to freeze aged beef so that it keeps its unique flavor and soft texture.
Overview of Dry vs. Wet Aging
First a quick primer on the two main aging methods
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Dry aging – Beef is stored in climate-controlled coolers for weeks to months. The meat is exposed to air, which makes the flavors stronger and the meat more tender through enzyme activity and water loss.
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Wet aging – Beef is vacuum-sealed and allowed to age for a shorter time in its own juices. This helps tenderize with less moisture loss.
Both techniques enhance flavor and tenderness when done properly. Dry aging results in a stronger “beefy” flavor due to moisture evaporation.
Can You Freeze Dry Aged Beef?
Freezing is possible with both wet-aged and dry-aged beef. However, there are a few extra considerations with pricey dry-aged steak.
The key is limiting additional moisture loss. When beef is frozen, ice crystals form that can damage the cell walls. This causes more moisture to be released when the meat is thawed. Since dry-aged beef has already lost a lot of water, it’s important to keep that loss to a minimum to keep the texture.
Here are some tips for freezing dry-aged steak:
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Trim excess exterior fat, which can turn rancid from freezing. Leave a bit for flavor/moisture.
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Freeze steaks individually in a single layer, wrapped tightly in plastic wrap or freezer paper.
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For larger cuts, wrap first in plastic, then foil, removing as much air as possible.
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Use freezer bags designed to prevent freezer burn. Squeeze out excess air.
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Freeze at 0°F or below for optimal freshness and texture retention.
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Defrost in the refrigerator overnight before cooking. Do not thaw at room temperature.
Following these steps will help reduce the drying effects of freezing so your thawed dry-aged steak remains succulent, tender and flavorful.
Steps for Freezing Wet-Aged Beef
Wet-aged beef can also be frozen but requires a little less special handling compared to dry-aged cuts. Here are the steps:
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Trim off any dried or discolored exterior bits.
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Cut roasts into smaller portions if needed for easier freezing.
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Wrap the beef very tightly in plastic wrap, butcher paper or place in a freezer bag.
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Squeeze out as much air as possible before sealing. Lack of oxygen prevents freezer burn.
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Label packages with contents and freeze date. Freeze at 0°F or colder.
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Use frozen wet-aged beef within 6-12 months for best flavor, texture and quality.
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Defrost overnight in the refrigerator before use.
With minimal exposure to air, the ice crystals formed during freezing will do minimal damage to the cell structure, helping retain the signatures of wet-aged beef.
Does Freezing Stop the Aging Process?
Yes, freezing effectively pauses the aging process because the cold temperatures significantly slow enzyme activity and microbiological changes. So unfortunately, beef will not continue to age and develop more flavor while frozen.
However, if frozen properly, it should taste quite similar to when it was first frozen when thawed. The aging that occurred before freezing still allows it to retain the desired tender and concentrated beefy notes.
How Long Can Aged Beef Be Frozen?
For maximum quality and flavor, industry experts recommend using frozen dry or wet-aged beef within:
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3-4 months for thinner steaks and chops
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6-12 months for larger roasts and thicker cuts
The freezer time needed for aged beef is less than regular unaged beef because no further aging is occurring. You want to savor that specially aged flavor at its peak.
Label packages clearly with freeze dates and move older beef to the front to use first when ready.
Tips for Serving Previously Frozen Aged Beef
Once your frozen aged beef had been thawed properly in the fridge, follow these tips for enjoying it at its best:
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Pat the meat dry with paper towels before cooking to remove excess moisture from thawing.
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Season simply with high-quality sea salt and pepper to let that aged flavor shine. Skip marinades.
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Choose cooking methods like grilling, broiling or pan searing to add nice caramelization.
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Allow steak to reach room temperature before cooking for more even, quicker searing.
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Cook quickly over high heat to medium-rare doneness to prevent overcooking.
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Let rest 5-10 minutes after cooking to allow juices to redistribute.
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Pair with simple sides and sauces to complement, not overwhelm the flavors.
Following this advice will help previously frozen aged beef retain all its glorious aromas, concentrated flavors and tender texture for an incredible steakhouse-quality meal.
Can You Refreeze Thawed Aged Beef?
Food safety experts caution against refreezing thawed aged beef if it has been sitting at fridge temperatures for over 24 hours. Bacteria like salmonella can start multiplying on the thawed meat’s surface after a day in the refrigerator.
However, you can safely refreeze thawed aged beef if:
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It was thawed in the refrigerator but not used in time.
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It was thawed in the microwave but not cooked right away.
In these cases, use the thawed beef immediately or refreeze, being aware the texture may deteriorate a bit with each additional freeze-thaw cycle.
Great Recipe Ideas for Aged Beef
Aged steak is best enjoyed simply seasoned and quickly seared. Here are a few recipe ideas that let that beefy flavor shine:
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Dry-aged ribeye – Coat with black pepper, sea salt and olive oil. Grill to medium-rare.
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Coffee-crusted tenderloin – Coat with olive oil, sea salt and finely ground coffee. Sear and roast at 400°F.
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Dry-aged porterhouse – Top with lump crab meat, béarnaise sauce and fried leeks.
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Red wine marinated hanger steak – Marinate 4 hours before grilling. Add sautéed mushrooms.
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Horseradish crusted strip steaks – Spread spicy horseradish sauce. Broil 2-3 minutes per side.
The options are endless for making those aged beef treats into memorable meals. Get creative within the simple guidelines above to fully enjoy this splurge-worthy ingredient.
Can You Freeze Aged Ground Beef?
Ground aged beef should be frozen with extra care, as ground meats are more prone to quality issues from freezing. Here are some tips:
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Freeze ground beef in smaller 1-2 serving portions rather than a large block.
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Flatten to 1 inch thick packages before freezing for faster, more uniform freezing.
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Wrap very tightly in plastic wrap or freezer paper, squeezing out air.
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Use frozen within 3-4 months for optimal freshness and quality.
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Defrost in fridge overnight before cooking to prevent bacterial growth. Cook immediately.
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Use in recipes like meatballs, burgers, meatloaf and chili where strong additional flavors help mask any freezing effects.
With proper freezer care, you can still enjoy the deeper flavor notes of aged ground beef even after freezing. Freeze smaller portions and use within a few months for best results.
The Takeaway on Freezing Aged Beef
The good news for aged beef fans is that with a few simple preparation steps, dry-aged and wet-aged beef can be successfully frozen without ruining that sought-after flavor and tender bite. Prevent excess moisture loss by tightly sealing cuts in freezer-safe materials. Use frozen aged beef within 3-6 months for optimum quality.
Thaw aged beef overnight in the fridge, never at room temperature. Cook thawed aged cuts quickly over high dry heat to medium-rare doneness, seasoning simply to let the natural flavors shine through. With proper handling for freezing and cooking, your frozen aged beef can deliver that same melt-in-your-mouth richness until the very last bite.
Frequently Asked Questions About Freezing Aged Beef
For those new to dealing with this prized ingredient, here are answers to some common questions:
Should you trim aged beef before freezing?
It’s best to trim off any hard, dried exterior portions or thick external fat before freezing to prevent rancidity. Leave on some fat for flavor and moisture.
Can you freeze wet-aged beef in its original vacuum sealed packaging?
Yes, you can freeze wet-aged beef in its original vacuum sealed packaging as long as no air has leaked inside and the seal is still intact.
Is it better to freeze aged beef cooked or raw?
Freezing raw aged beef is best to stop the aging process immediately. Freezing cooked aged beef can lead to more moisture loss.
How can you tell if frozen aged beef has freezer burn?
Signs of freezer burn on thawed aged beef include dried out, whitish areas, an off smell, or a tough, spongy texture. Discard affected portions.
Can you freeze beef if dry aged too long?
It’s best to freeze very dry, over-aged beef promptly to prevent further moisture loss and decline in quality. Use within a shorter timeframe after thawing.
Is it safe to eat aged beef after freezing?
Yes, aged beef frozen and thawed properly is completely safe to eat. Cooking to recommended temperatures destroys any harmful bacteria present.
Can you sous vide frozen aged beef without thawing first?
It’s best to thaw aged beef in the fridge before sous vide cooking to allow seasonings to penetrate evenly and achieve the highest quality results.
With the right handling, freezing can let you enjoy aged beef safely for months without sacrificing the sublime flavor and texture that makes this ingredient so special.
How to Store Dry-Aged Steak in a Freezer
Dry-aged meat should be stored in heavy-duty plastic wrap or a bag that can be closed again and again with all the air sucked out of it. Care must be taken not to lose any more water, as this can turn your dry-aged beef into something dry and chewy instead of tender.
As long as the steak is wrapped well, it will avoid any freezer burn. When dry-aged beef is put in the freezer, it will stop drying out because the cold will stop the meat from moving until it is taken out of the freezer.
How Time Affects Dry-Aged Steak Taste
Dry-aged steak gets its flavor during the aging process. The dry-aging chamber’s temperature, pressure, and humidity levels pull the steak’s moisture out and spread it out in different places. This process creates the iconic umami flavor associated with dry-aged steak.
The steak breaks down proteins and fats over time, making lactic acids, fatty acids, and salts that improve the taste. The longer it is aged, the better it tastes. Every week that the steak is aged, the flavor gets better, making it taste richer, denser, and more flavorful. It is often compared to subtle hints of other delicious flavors like “blue cheese” or “nutty. ”.