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Dry aging question
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<blockquote data-quote="3waycross" data-source="post: 464829" data-attributes="member: 6713"><p>I'm not saying don't dry age. What I'm saying is I have laid out the accepted methods of aging beef by current industry standards for foodservice preparation. </p><p></p><p>However I am biased against true dry age which is not what happens at your local butcher. What you are talking about is whole carcass aging which is not an economically sound practice. Nor does it make the meat taste any better. It does however make it more tender. To me and many others true dry aged beef tastes gamey at best and rotten at worst. It will also never be as juicy because of the inherent loss of moisture associated with shrinkage from the aging process. </p><p></p><p>The way to look at the shrink should be: Wet age NONE: Dry age, split carcasses 1 to 1.5 per cent daily with the amount decreasing as the carcass forms a bark or crust. This crust or bark then has to be removed at processing ie. more lost weight. </p><p></p><p>Draw your own conclusions. There are advantages to both. However the only way I would age a carcass would be if I couldn't break out the better cuts and wet age them in cyrovac, and then process everything else the 2md or 3rd day.</p><p></p><p>Having said all that I still age my Elk in quarters dry, in this fashion. Ribs eat the first day, loins cut the 3rd or 4th day, shoulders cut within first week, and hind qrtrs up to 3 weeks age.</p></blockquote><p></p>
[QUOTE="3waycross, post: 464829, member: 6713"] I'm not saying don't dry age. What I'm saying is I have laid out the accepted methods of aging beef by current industry standards for foodservice preparation. However I am biased against true dry age which is not what happens at your local butcher. What you are talking about is whole carcass aging which is not an economically sound practice. Nor does it make the meat taste any better. It does however make it more tender. To me and many others true dry aged beef tastes gamey at best and rotten at worst. It will also never be as juicy because of the inherent loss of moisture associated with shrinkage from the aging process. The way to look at the shrink should be: Wet age NONE: Dry age, split carcasses 1 to 1.5 per cent daily with the amount decreasing as the carcass forms a bark or crust. This crust or bark then has to be removed at processing ie. more lost weight. Draw your own conclusions. There are advantages to both. However the only way I would age a carcass would be if I couldn't break out the better cuts and wet age them in cyrovac, and then process everything else the 2md or 3rd day. Having said all that I still age my Elk in quarters dry, in this fashion. Ribs eat the first day, loins cut the 3rd or 4th day, shoulders cut within first week, and hind qrtrs up to 3 weeks age. [/QUOTE]
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