Dry aging beef?

[T.G]

Check this slick arrangement out: Steamykitchen tests the Drybag aging system


I think Alton Brown did something on dry aging steaks too at some point, but I might be mistaken and I don't remember where I saw it - online or in one of his books. I'll look for it in a bit and go check my books that he authored.

[jonumberone]

Originally Posted by T.G

Check this slick arrangement out: Steamykitchen tests the Drybag aging system

Might give this a try on a Costco cut of meat first before I attempt it with a prime cut.
The butchers I talked to recommended aging for 60 to 90 days, so the 21 days with this system is tempting.
Most of what I found online recommends 21 days as well.

[replicant_argent]

Originally Posted by jonumberone

Might give this a try on a Costco cut of meat first before I attempt it with a prime cut.

Actually, my local Costco sells prime as well as choice. They are both.... quite good.
Usually I buy my ribeye loins and wet age them for an additional week or so, before steaking it out. While this isn't as long as some folks, it hasn't ever sucked, even with the Choice grades. I go through about 3-4 of them a year.