Aged beef may be tasty, but it is expensive unless you know how to age hanging beef in a cooler. Aging your own beef will save you money and allow you access to excellent steaks without going to fancy restaurants.
What you'll need:
- Paper towels
- Rib eye or loin strip beef
- Clean dish towels
- Freezer proof heavy duty plastic wrap
- Purchase a good grade of whole rib eye or loin strip beef with a thick layer of fat. USDA Prime or USDA Choice, Grade One or Two have enough fat to protect your beef from spoiling while you are completing the aging process.
- Rinse the beef thoroughly under cold running water. Cleaning your beef washes away any unwanted flavors from packaging and excess, loose fats.
- Drain the beef. Use the paper towels to dry the beef thoroughly.
Fill the cooler with ice. You want your cooler to stay as cold as possible while the beef ages.
- Wrap the beef with dish towels. Using new towels may be best way to make sure you will not contaminate your beef.
- Place the wrapped beef into the cooler. The towels will protect the beef while in the cooler.
- Change the towels daily from ten days to two weeks. While changing the towels pour off any excess water from the cooler and replenish the ice.
- Cut and trim the beef into steaks after you have aged the beef. You can continue to age the beef for up to 21 days.
- Wrap any excess steaks in the plastic wrap and freeze to keep them longer than 21 days. Your aged steaks will be good for months in the fridge.
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