so this begins our do-it-yourself
dry aged beef project, you can see we have on the right about a thirteen
pound bone-in ribeye roast on the left we have about a nine pound
boneless chuck roast we’ve provided some nice roast racks that have been sprayed with a food
grade rubberized coating for the stainless steel racks, in the bottom of
the pans is a special sea salt specifically for dry aging and we’ve placed all of that in these
glass pyrex dishes that are easy to clean up when we’re done so we’re going to also included in the
refrigerator a thermometers, we’re going to keep the
temperature in the refrigerator between thirty five and thirty seven degrees
fahrenheit we’re going to put both of these pieces
of meat just as they are into the refrigerator, we’ll leave them there for
about twenty one, twenty two days, we will provide a short video time-lapse clips
along the way to show you the progress and we’ll look forward to seeing how all this
turns out in about three weeks here you can see our beef resting in the fridge it’s been in here for about thirty
hours, we’ve just begun the process but you can see it sitting there
on the rack in the pyrex with the special sea salt underneath, we’ll discuss
more about the sea salt along the way but you can see it’s already starting to
dry out nicely on the outside, not stiff and crusty
by any means just enough to insure that there won’t
be any inappropriate bacterial growth that would cause rot
or any type of mold on the surface so we’re very happy with how things are
progressing the refrigerator itself is keeping what looks to be a nice approximately thirty four degrees thirty
five degrees and that is absolutely ideal so we will check back on these guys in
about three to five days when we get closer to about six days in,
because that will be about one third of the total time that it will spend in
the dry aging cooler and we’ll let you see the difference then Day thirteen of our dry aged beef project
we’re going to open the refrigerator for just a second and let you see what’s going on mmm . . . the beautifully sweet nutty smells of
dry aged beef come wafting out you get a good look at the bone-in rib roast there it’s got an outstandingly nice rind on it you see all the fat has essentially
started to dry up, tighten up and gray up you can see the same thing with the chuck roast,
even more so . . . there was a large piece of fat there that has kind of dried up and tightened up
very nicely and you can see the whole thing has a very nice
rind on it temperature control you can get a good look there we’re maintaining about thirty five, thirty six
degrees which is exactly where we want it to be and about five days ago we threw
in a couple of five-plus pound chuck steak roasts with the small
backbone in them, small pieces of chime bone in them we’re going to actually let them age for seven days during this process not as part of the overall dry aging
project but to actually allow you to see that
you can do smaller portions as well for shorter periods of time, we’re going to cut those
up this weekend, play with them in a marinade and turn them into a delicious
beef kabob so there you have it, everything’s
hanging out nicely in the refrigerator we can get a good look at that
there for you let you see that this is exactly how
dry aged beef works at home – no foul smells, no bad bacteria, no overly
moist surface area at all, definitely no mold would grow on these either
because there is no moisture to speak of so there you have it, we’ll give you
another one in just a another week or so with the final product and we hope you
enjoy what you’ve seen so far so we’ve come to the end of our twenty
two days of our dry aging cycle, you can see the bone-in rib roast sitting in front of us now very dark well rind, a lot of the fat has
already grayed up and desiccated as well we’re going to take it off and put it on the scale in
just a moment we’re going to weigh it out and show you just how
much weight loss has occurred during this period of time thanks to the sea salt so we began with a roast that weighed 13.21 pounds we conclude our twenty two day dry aging
process and we’re at eleven point three two pounds, so right at about one point nine
pounds of weight loss and so that means that our weight loss has not been exceptionally
considerable, about fifteen to seventeen percent just right where we would expect
it to be, that helps to intensify the beefy flavor because the moisture has been reduced
and everything going on inside just gets that much more delicious so now we’ll show you what the sea salt
looks like and why the entire process is so effective so when you deal with actually
butchering or carving up the beef once it’s dry aged you’re going to want to remember that
everything along the rine is very hard and very crusty so typically we
recommend that you take off about the front quarter-inch
of the very crusty beef you may or may not choose to trim all of
this off and that’s really entirely up to you you’re gonna want to take about a quarter inch
off of the side as well, you can see how desiccated this entire end is, that’s absolutely
beautiful – exactly what we wanted and so then you’ll just wind up cutting
them right down between the ribs make yourself some very nice thick
steaks you’re going to want to cook your dry aged
beef to about medium or medium rare anything more than that and you’ll lose all the benefit
that you just put all the time, energy and effort along with patients into as you dry aged your beef so remember cook it to an internal
temperature of about a hundred or a hundred
and forty-five degrees that was a hundred to a hundred and forty-five
degrees and that will allow you to enjoy the delicious flavors that you have allowed
to build for the last three weeks so now that we’ve carved everything up, we want to
show you the difference between the end cut and center cut with the end cut even though you’ve pulled
the rind off you’re still going to notice some of darker areas of the beef
that was closest to the rind getting closer to being fully dessicated
that’s why it appears so dark the center is just beautifully dark red extremely tender, you could actually pull
pieces of the red meat out of the middle there and it would tear away with just
your fingers, so we’re going to look forward to getting these on the grill in just a little bit so here’s our original pyrex dish with
the food safe rubber coated rack we placed underneath the beef and we’re now going to take that out you’re going see none of the salt really
sticks to it very much just a few little grains here and we see the impression left in the bottom
but now watch this . . . actually hard chunks, quite a bit of moisture has been absorbed into this and so that’s what helps to desiccate
the meat, helps assist the entire process we’ll provide a full discussion in
written form about why it is that
dry aged beef is so well-suited to have sea salt as the assist we thank you for joining us for this
entire project the total of about twenty two days, we’ll provide a few pictures
along the way as well and as always remember when you join us
here at go lb salt . . . “happiness is just a lick away!”