Anyone here ever "aged" their own steaks at home?
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    2LaneCruzer's Avatar
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    Anyone here ever "aged" their own steaks at home?

    I am curious if anyone had ever dry-aged their own steaks at home...I can buy them, but at $24.95 a pound the thought occurred to me that I might want to consider doing my own. Thoughts anyone?
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    flyweight's Avatar
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    Quote Originally Posted by 2LaneCruzer View Post
    I am curious if anyone had ever dry-aged their own steaks at home...I can buy them, but at $24.95 a pound the thought occurred to me that I might want to consider doing my own. Thoughts anyone?

    Wish I could, but don't have time.
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    Don't know much about it, but I think it's easier said than done. You need temperature, moisture control, environment, etc. I don't think you will find any of that equipment cheap. I already looked on Harbor Fright for you Part of that $24.95 per pound cost is that there is a lot of loss on scale weight, time it takes & trim loss, etc. I think if aged meat is your thing, you may be better served (no pun intended) to treat yourself every now & then & buy what you would like. I know people who like milk, but the last thing they would want to do is own the cow

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    Quote Originally Posted by 2LaneCruzer View Post
    I am curious if anyone had ever dry-aged their own steaks at home...I can buy them, but at $24.95 a pound the thought occurred to me that I might want to consider doing my own. Thoughts anyone?
    We buy our beef and pork from a farm down the street. They also offer aged beef as well. I wouldn't have a clue as to how it's done properly and don't think I'd be inclined to try it on my own.
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    I tried it once. Alton Brown did a special on steaks and it really wasn't that difficult. Takes up room in your fridge for a few days though. All in all, it was a neat experience but not really worth the time. I don't usually like to wait 3 days to eat my steak!
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    Truly aged beef will be aged on the quarter or side, and not as an individual steak. There will be some of the outside of the carcass that will be discarded. Hence why aging cost more, aside from more time, and more work, but weight loss overall. (Sort of like buying boneless, skinless chicken, rather than skinning and boning it from the whole chicken, or a boneless cut of meat v. bone in.)

    I honestly don't have the time, or locker to age a side or quarter of beef. If I want something aged that much, for a special meal, I'll just buy it aged at the time.
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    My wife told me that I'm like a aged steak- Old, rubbery & smelly.

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    2LaneCruzer's Avatar
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    Quote Originally Posted by Maddog View Post
    My wife told me that I'm like a aged steak- Old, rubbery & smelly.
    Did you tell her to "Bite me?"
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    I have had the meat locker ask me how long I wanted my 1/2 aged. From what I understand, they let it hang in a cooler and let it start to decompose. Being in a cooler it will not go rotten but it lets bacteria start to break down cell structure to gain tenderness.
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