How to Age Beef at Home
- 1). Purchase beef with a good amount of fat around it. Little to no fat can cause the beef to become overly dehydrated. Purchase beef that came from an adult cow whenever possible, as it will become more tender during the aging process.
- 2). Unwrap the beef and place it on a ceramic surface such as a plate. Do not place it on wood, as this will absorb the much-needed juices from the meat. Discard the juice left in the wrapper.
- 3). Place the beef in an empty fridge to ensure that other items do not affect the flavor and smell of the beef. Scents such as onion and fish are absorbed by the aging meat, causing an unfavorable taste.
- 4). Keep the temperature in the refrigerator between 33 and 35 degrees Fahrenheit to ensure that the meat stays cold, but does not freeze.
- 5). Allow the beef to age for three days if it is light in color and you do not know the date on which the cow was slaughtered. If the beef is light in color and you know the date of slaughter, allow the beef to age for a maximum of 16 days from that date. Beef that is dark should be aged between seven and 10 days for maximum tenderness.
- 6). Trim the beef once aging is complete. Cut off any gray areas and mold on the exterior of the beef using a knife. When you age beef, you lose almost half of it in the graying process. Make sure to take this into account for recipes; you must buy roughly double the amount to complete your recipe.
- 7). Cook the beef as desired.
