Dry age meat at home is a great way to always have restaurant quality with at home costs. Restaurants charge a lot for dry-aged meat because the process takes a long time and shrinks the amount of meat that can be made. The process of dry aging came about in the middle ages as a method of preservation. Today dry aging is used as a way to enhance the flavors from within your meat. Before, dry aging was done using caves and cellars, today dry aging is done in the fridge. The issue is that dry aging comes with some risks, but the Steak Locker has made those risks much smaller.
The world’s first SMART technology dry aging fridge was made by Steak Locker. It’s perfect for aging meat without the risk of it going bad. This is because it checks your fridge’s temperature and humidity all the time to make sure your steak comes out perfectly. Here are some of the best ways to dry age meat at home so that you always get good results.
Dry aged beef is known for its intense concentrated flavor and tender texture. The dry aging process involves storing large primal cuts of beef in a controlled environment for several weeks which allows enzymes to break down the connective tissue. This results in more tender beef, as well as the development of unique nutty and earthy flavors.
Many beef enthusiasts are curious if you can take previously frozen beef and dry age it after thawing. While it may seem like a great way to get high quality dry aged flavor with cheaper frozen beef, there are some potential drawbacks. In this article, we’ll explore the pros and cons of dry aging thawed frozen beef.
The Dry Aging Process
First, let’s quickly review the dry aging process works. Dry aging involves storing large, untrimmed cuts of beef in a temperature and humidity controlled cooler for 3-8 weeks. During this time, the beef loses moisture which concentrates the flavor. Enzymatic and microbial activity also develops more complex flavors.
The key factors for dry aging are:
- Temperature of 34-38°F
- Humidity of 85-90%
- Air circulation
- Sanitary conditions
Before the beef is cut into steaks or other retail cuts, it is closely watched and any dry or discolored parts are cut off. Dry-aged steaks taste more like beef, are more tender, and often have a nutty or earthy flavor note.
Pros of Dry Aging Thawed Frozen Beef
There are some potential advantages to dry aging thawed frozen beef
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Lower cost: Frozen beef primals are often much cheaper per pound than fresh primals intended for dry aging. You can potentially save 30-40% off the cost of dry aged beef.
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Convenience: It’s easier to find frozen primals than large fresh cuts intended for dry aging. Most grocery stores stock frozen beef but do not carry dry-aged cuts.
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Extend shelf life If you thaw and dry age frozen beef that was at peak freshness when frozen, you can essentially extend its shelf life. The dry aging process will make the beef more tender and flavorful after freezing.
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Space saving: Frozen beef takes much less space than dry aging fresh primals. You can thaw and dry age frozen beef as needed instead of tying up space for dry aging.
Cons of Dry Aging Thawed Frozen Beef
However, there are also some drawbacks to be aware of:
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Moisture loss: Multiple freeze-thaw cycles result in excessive moisture loss. Starting with frozen beef makes it difficult to dry age properly since there is already less moisture.
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Freezer burn: Even when meat is properly commercially frozen, some level of freezer burn can develop. Freezer damaged areas will need to be trimmed, resulting in lower yields.
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Reduced aging effects: Enzymatic activity slows down or stops during freezing. Starting with frozen beef reduces the beneficial effects of dry aging.
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Higher risk: Previously frozen beef has a higher chance of bacterial contamination during storage and the multiple thawing processes. Precise temperature control is critical.
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Texture changes: The freezing process causes structural changes in the meat that can result in a mealy or soggy texture after thawing and dry aging.
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Discoloration: Oxidation and dehydration during freezing frequently causes discoloration of the meat. This can worsen during dry aging.
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Interruption required: Starting with frozen beef means you need to plan for thawing time in your dry aging schedule. Temperature fluctuations during thawing can encourage spoilage.
What Does Research Say About Dry Aging Frozen Beef?
There has been limited scientific research on dry aging previously frozen beef. However, a 2019 study published in the Journal of Animal Science examined how freezing impacts dry aging.
Researchers took fresh beef loins and dry aged them for 14 or 28 days. They compared this to beef loins that were frozen for 2 months at -20°C before being thawed and dry aged.
The results showed that the frozen then dry aged beef had more moisture loss and oxidation than the fresh dry aged beef. Panelists also scored the previously frozen dry aged beef lower for juiciness, beef flavor, and overall palatability.
The researchers concluded that dry aging beef after freezing results in lower quality compared to dry aging fresh beef. The freezing process causes too much damage for the meat to dry age effectively.
Tips for Freezing Beef for Potential Later Dry Aging
If you do want to freeze beef for possible dry aging later, here are some tips:
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Choose high quality beef with plenty of marbling and fat cap
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Freeze beef immediately after slaughter and butchering
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Use blast freezing to quickly freeze beef below -10°F
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Wrap primals tightly in multiple layers of freezer paper
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Avoid any temperature fluctuations during storage
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Limit storage time to under 3 months
Even with excellent freezing methods, previously frozen beef will still be drier. But following best practices reduces damage and gives you the best shot at dry aging thawed beef.
Is Dry Aging Thawed Frozen Beef Worth Trying?
Based on the research and potential downsides, dry aging beef after freezing is generally not recommended. However, with high quality beef and a precise dry aging protocol, it may be worth experimenting with on a small scale.
If you already have frozen beef and want to try dry aging some after thawing, go for it. You likely won’t achieve the same level of quality as dry aging fresh beef. But as long as you follow sanitation and temperature guidelines, previously frozen beef can still benefit somewhat from the drying process.
Dry aging is an art and a science. Part of the fun is trying different techniques and customizing the process. Just be aware of the potential risks and limitations when working with thawed frozen beef. With the right methods and managed expectations, you can still achieve some great flavor.
Dry Age Meat At Home Taste Time Frame
Dry aging doesn’t really start until about 21 days have passed, and you probably won’t taste any of the flavors that are typical of dry aging until 30 days have passed.
30 days—This is a common amount of time for dry aging. By the 30th day, the meat should have started to take on the taste and texture of dry-aged steak. The typical flavors of dry aged steak are umami and nutty notes.
50 days- By 45-50 days your steak should have developed much stronger flavours. These sharper flavours radiate notes of blue cheese. The fat surrounding the steak will begin to change in flavor before the rest of the meat does.
90 days- By this point a white crust should have developed around the steak protecting the meat. This crust can be described as similar to that of the rind of some cheeses. This crust will be removed before eating. By now, you should be ready for some really weird and unique tastes that you probably haven’t had before.
Our previous blog post, “How Long Can You Keep Dry Aged Steak in the Fridge?,” has more information about how long dry aging takes in the Steak Locker.
Tips to dry age meat at home successfully
- To dry age for a longer time, it’s best to use the full 16–30 pounds, 6–12 bone-in sub-primal cut with the fat cap still on.
- A cut with bones can dry age for up to 200 days, but a cut without bones should only dry age for 35 days at most. The bones and fat will help create the nutty, mushroom, or umami flavors that you want.
- If the beef was frozen before, make sure to let it thaw all the way through in a regular refrigerator while wrapped in butcher paper or vacuum-sealed. Only then should it be put in the Steak Locker. Before putting it in the locker, use paper towels to clean the outside. It will be more humid in the locker if the item is new than if it has been there for more than a few weeks.
- You can prepare these bigger pieces of beef in two ways. The first way is to dry age them for as long as you want, then cut them into steaks, vacuum seal them, and freeze them for up to six months. You could also put the beef cut in the Steak Locker and then cut off one or two steaks every ten to fifteen days to see how the flavor changes over time. When doing this, it’s best to brush a thick layer of fat onto the cut side to protect it as it ages further. This will also keep the meat from going to waste when the pellicle is taken off. Fat that has been rendered, like bacon, beef, or butter, can be used.
- It is best to use a thermometer to get the steaks to 120 degrees. Dry-aged steaks will always cook faster. If you cover it with aluminum foil and let it rest for five to ten minutes, it will continue to cook to the right 125 degrees for medium rare.
- Always use a Steak Locker. We promise to give you a good product and a staff that can help you with all of your dry aging projects.
Frozen Beef Facts – Meat Minutes
FAQ
Can you dry age beef after it’s been frozen?
Can you age deer meat after it has been frozen?
Why does dry aged beef not go bad?
How do you dry age beef without it going bad?
Can You Dry Age frozen meat?
It is possible to dry age meat that has been previously frozen. The meat will need to be thawed before it can be dry-aged. Freezing meat before dry-aging may influence the aging process and, in some cases, may prevent the meat from aging. Frozen meat cannot be dry-aged. What is dry aging?
Can You Dry-Age frozen beef?
The short answer is yes, you can dry-age previously frozen beef. However, there are some important things to keep in mind. Firstly, the freezing process causes moisture loss in the meat, which can affect the dry-aging process. A 2019 study by food scientists found that freezing meat before dry-aging may prevent the meat from aging properly.
What temperature should I dry age my beef?
This is an important point! A 2016 study on dry aging beef determined that the ideal temperature to dry age your meat is between 32 °F and 39.2 °F. This temperature is controlled and monitored throughout the aging process to ensure the quality of the final product.
How do you Dry Age frozen beef?
To dry age frozen beef safely and effectively, you’ll need the following equipment: Start by placing the frozen beef package on an elevated wire rack to allow airflow underneath, such as a wire cooling rack, with a tray underneath to catch any drips. Thaw the beef in the fridge until it reaches the ideal temperature range of 34o to 38o.