It’s important to keep an eye on the process so the beef ages properly and doesn’t go bad. To age beef, the meat has to be put in a dry-aging chamber that keeps the temperature, humidity, and air flow at a certain level. For seven to twenty-one days, or even up to one hundred days, the beef can age in one of these rooms without going bad.
Water is taken out of the meat during the aging process. This is what gives beef its umami flavor and tenderness. The lack of moisture also helps to make it hard for harmful bacteria to grow. These aging refrigerators are free of harmful bacteria and keep cold, dry air circulating. Hematite salt is used on the walls of the Aging Room Chamber to help keep bacteria safe and bring out the flavor.
Dry aging beef is a process that develops incredibly concentrated complex flavors in the meat while also delivering sublime tenderness. However leaving meat to sit for weeks or even months sounds like a recipe for disaster. So how do professional butchers and steakhouses dry age beef without it spoiling?
The keys are controlling temperature, humidity, airflow, and using the right cuts of meat Follow these guidelines to dry age beef at home and end up with delicious, tender steaks without any nasty bacteria or mold growth
Why Dry Aging Doesn’t Spoil the Beef
Meat spoils when harmful microbes multiply and start breaking down proteins. This requires moisture and certain temperatures. During dry aging:
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Moisture evaporates from the meat’s surface, making it difficult for bacteria to thrive.
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The meat is kept at optimal refrigeration temps between 34-40°F where bacteria cannot readily multiply.
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Mold is prevented by keeping humidity in check.
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Because oxygen is always flowing over the meat’s surface, harmful anaerobic bacteria can’t live.
The Keys to Preventing Spoilage
Temperature Control
The meat must be aged in a refrigerator set between 34-40°F. Fluctuating temps encourage spoilage. Use a dedicated mini-fridge just for dry aging.
Air Circulation
Dry aging requires constant air movement around the meat to whisk away moisture and prevent mold or bacteria accumulating. Use a small fan inside the fridge.
Humidity Balance
Too much humidity encourages mold growth. Too little causes the meat to dry out too quickly. Maintain 60-80% humidity via a shallow pan of water.
Starting with Quality Cuts
Begin with high-quality primal cuts with decent fat caps such as rib, loin, or sirloin. Avoid cuts prone to spoilage like ground meat.
Trimming Away Spoiled Parts
After aging, any desiccated, moldy, or questionable portions on the exterior are trimmed off to reveal the good meat beneath.
Step-by-Step Guide to Dry Aging Beef Without Spoilage
Follow this process for delicious dry-aged beef without any ickiness:
1. Select the Right Meat Cut
Choose a fresh, high-quality primal cut like rib, loin, or sirloin with good marbling and a thick outer fat cap. Bone-in cuts like rib roast work very well. Avoid pre-cut steaks or ground meat.
2. Set Up the Aging Fridge
Designate a small refrigerator just for dry aging. Install a wire rack and pan to catch drips. Place a fan inside for airflow. Add a shallow pan of water for humidity.
3. Control the Temperature
Set the refrigerator to 34-40°F. Use a thermometer to monitor it. Consistent cool temps prevent bacteria overgrowth.
4. Age the Meat
Place meat on the rack, fat-side up. Turn on the fan. Let the meat age for 4-8 weeks, resisting the urge to open the door. Mark your calendar when it will be ready.
5. Trim Off Spoiled Parts
Once aged, the exterior will be dried out. Trim this away along with any moldy or odd-colored areas. A little white fat should remain.
6. Prepare and Cook
Cut the aged meat into steaks. Cook using your preferred method like grilling or pan-searing. Enjoy incredibly rich, tender beef!
Tips to Prevent Spoilage When Aging Meat at Home
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Sanitize the aging fridge before use and never age meat where raw chicken etc. has been stored.
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Avoid opening the door excessively. Limit it to once a week to check on progress.
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Use a refrigerator thermometer and humidity monitor. Adjust as needed.
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Ensure constant airflow with fans. Air movement inhibits mold and bacteria.
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Start with the best quality meat you can find and afford. Prime grade is ideal.
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Trim generously at the end, don’t take risks eating any part that looks or smells off.
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Cook aged meat immediately and don’t re-refrigerate it after cutting into steaks.
What to Do if Your Meat Starts to Spoil
You open the aging fridge after 4 weeks excited to try your first dry-aged beef, but spot some black mold starting to grow. What should you do?
Firstly, don’t panic. It’s common to get some spoilage when you’re starting out. Here are your options:
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If the mold growth is minimal, trim it off thoroughly along with the dried exterior and continue aging the remainder.
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If mold is extensive, trim away all you can. Cook and eat the untainted meat right away rather than continuing to age it.
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If meat smells bad or has slimy texture, don’t risk eating it. Sadly, toss it in the trash and start over.
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Wipe down the aging fridge with a sanitizing solution before use again.
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Make tweaks like lowering the humidity or improving air circulation for next time.
Is Eating Dry-Aged Meat Safe?
Eating properly dry-aged beef is completely safe. The conditions it is aged in prevent harmful bacteria from growing. As long as you follow sound techniques and trim away any spoiled parts, it is safe to eat and delicious!
It’s understandable to be hesitant about meat that has sat around for weeks before eating it. However, dry aging when done properly is a safe, time-honored technique for producing extraordinarily tender and flavorful beef.
Any parts that do happen to spoil are trimmed away before the dry-aged beef is prepared and eaten. So what remains and what you eat is not spoiled in any way.
Use the guidelines above to achieve perfect dry-aged beef each time without worries about food safety. And enjoy the most decadent, delicious steak you’ve ever tasted!
Frequently Asked Questions
What causes dry aged meat to spoil?
Fluctuating temperatures, excessive humidity, insufficient air circulation, and bacterial contamination will cause spoilage and mold growth during the dry aging process.
Does meat go bad in the aging process?
Parts of the meat do decompose from the outside in, which is why the dried exterior must be trimmed off. Beneath this, the remaining aged beef is fine to eat. With proper aging conditions, the meat does not go bad or become unsafe.
Is dry aged steak safe to eat?
Yes, perfectly safe when correctly dry aged and trimmed. Dry aging inhibits harmful microbial growth through moisture removal and refrigeration. Any spoiled portions are cut away after aging.
What happens if you age meat too long?
If meat is aged for too many months, more of the meat will decompose from the outside in and need to be trimmed off. The resulting yield after trimming will become smaller. Flavor can become unpleasantly strong.
Can you reverse spoiled dry aged meat?
Unfortunately, no. Once substantial mold and sliminess is present indicating spoilage, the meat cannot be rescued. Heavy trimming may work if caught very early, but it is best to discard spoiled sections.
How do steakhouses dry age tons of meat safely?
They use dedicated commercial dry aging rooms with precise temperature and humidity control, UV sterilization, and continuous air circulation to ensure meat ages without spoiling before being trimmed and served.
The Takeaway
With the right temperature, humidity, air flow, and high quality cuts, you can successfully dry age beef at home without it going bad. Monitor conditions closely, resist opening the door, trim generously, and enjoy incredible steaks!
The Importance of a Good Dry-Aging Chamber
Having a good dry-aging chamber can assist with the process and ensure that meat does not spoil. A good aging chamber will have a cutting-edge ventilation system and temperature control to keep the meat from going bad while it’s being aged to perfection. These systems help to create a cold and humid climate to ensure an optimal drying and ripening process.
To keep beef from spoiling, it’s important to properly store it from the moment you receive it. It should live in a climate between 34. 7 degrees to 35. 6 degrees Fahrenheit. This small temperature window is why its crucial to maintain the right levels. It’s also important to think about the ventilation system because the beef needs a steady flow of clean, fresh air to keep germs from growing.