How to Dry Age Beef
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Below are the directions for Dry Aging Beef.

If you choose to dry age your own beef, research the process thoroughly. Seek out expert advice or an offline mentor and be sure to follow each step carefully.

1. Only the top grades of beef can be dry aged successfully. Use Prime or Choice grade beef, only. These beef grades have a thick layer of fat, on the outside, that protects the meat from spoiling during the dry aging process.

2. You cannot age individual steaks, so buy whole beef roasts. When a beef roast is purchased for dry aging, rinse it well with cold water, then dry with paper towels.

3. Wrap the roast in immaculately clean, large, plain white cotton dish towels and place it on the bottom shelf of the refrigerator (or the coldest spot in your refrigerator). 

4.  Change the towels each day, replacing the moisture-soiled towels with fresh. Continue to change towels as needed for 10 days, to 2 weeks. (See Step #7 for cleaning towels.)

5. After the desired aging time, you're ready to cut off steaks from each end. Trim as desired, and allow the rest of the beef to continue to age in the refrigerator.

6. If, after 21 days, you have not eaten all the meat, cut the remaining piece into steaks, wrap each steak in freezer-proof, heavy-duty plastic wrap, and freeze. The steaks will keep for several months in the freezer.

7.  To clean the towels for re-use, soak the soiled towels, immediately upon removing them from the meat, in cold water overnight. Next, soak them in cold, salted water for 2-3 hours to remove any blood stains. Then launder as usual. In olden days, butchers used to cover sides of beef with cotton "shrouds" during the aging process; using towels is essentially the same thing.

Commercial dry aging is done on whole carcasses, 500 to 800 lbs (227 kg to 363 kg) and in large chilled rooms that are big enough to house dehumidifiers, fans and the other assorted equipment used to maintain the environmental conditions. Consider how you might dehumidify your refrigerated storage before even thinking about dry aging your own meat. Also consider how you will procure green (un-aged) beef, since dry aging commercially-purchased wet-aged meat may just defeat the purpose before you begin. Finally, a secondary refrigerator that is a more closely controlled environment since it is rarely opened, would be more suited to dry aging than the family special in the center of your kitchen. If you must make due with the family fridge, consider isolating your aging meat in an airtight container like Tupperware.