Dry Aged Beef

[bird_dog0347]

@Hines57: Wow man, I haven't met you but prayers to you and your family! I was just asking my Dad about where he gets his tenderloins we use to make Beef Wellington at Christmas time and suggested we give yours a shot after reading all the rave reviews on here. If you are back to work in a month or so, I will hit you up for some, but totally understand that family comes first!

[BMCSean]

Thoughts and prayers with you and your family Daniel. Like Rafa said, if YOU need anything just call or text me.

[juiceweezl]

Prayers for you and your family, Daniel. I hope all goes well.

[Hines57]

Hope everything is all good man. IF YOU need anything, just holla.

Thank you .We may be having to stay at Baylors our children's house hospital for a month or two so I may just need to know what the hell to do in the area when I need to get out of the environment for a few

[Rafa]

Hope everything is all good man. IF YOU need anything, just holla.

[Hines57]

I will start posting again as soon as I can i do apologize . If you need anything just send me a text or call me and I'll see what I can do for you . We are having some issues with our youngest daughter and it has taken up alot of my time and focus with all the hospitals and specialists lately. I still am working so please don't hesitate to ask if you need something I have just had my mind elsewhere lately. Thank you for the check up the other day by the way

[BMCSean]

I talked to him yesterday and he is doing okay so to speak. I don't want to put any personal info out there as that's not my place, but he did appreciate the thoughts. If you're praying men please keep his family in your prayers.

Will do, I thought I saw him post about being out for a few weeks so I hope what I said didn't bother anyone.

[Lone Sailor]

While on the subject, I haven't seen any posts from the hook up in Sherman lately. Has anyone heard from him?

I was thinking about that earlier. I haven't seen anything either. Probably going to have to text him.

He had a hernia and was on light duty, then was taking a few weeks off. Last I saw him he said maybe surgery and that if he did he would be out for a while.

I talked to him yesterday and he is doing okay so to speak. I don't want to put any personal info out there as that's not my place, but he did appreciate the thoughts. If you're praying men please keep his family in your prayers.

[Jr347]

Meh. Not really. As I said, everyone does it a little differently, and chefs can be very particular. It seems to be the longer you dry age, the higher you want the humidity to be.

Exactly.
Everyone you talk to will tell you something a little different. I have had the best results with this set up. Most say 70-80% is optimum, some guys like 85-100%, some like less.

[bcoop]

isnt 85% way too high? I thought it was supposed to be in the 50-60%?

Meh. Not really. As I said, everyone does it a little differently, and chefs can be very particular. It seems to be the longer you dry age, the higher you want the humidity to be.

[8mpg]

isnt 85% way too high? I thought it was supposed to be in the 50-60%?

[Lone Sailor]

I picked up some cases a few weeks back, but haven't heard anything from him since. Hope he's alright.

[BMCSean]

He had a hernia and was on light duty, then was taking a few weeks off. Last I saw him he said maybe surgery and that if he did he would be out for a while.

[mstng86]

While on the subject, I haven't seen any posts from the hook up in Sherman lately. Has anyone heard from him?

I was thinking about that earlier. I haven't seen anything either. Probably going to have to text him.

[bcoop]

I don't know anything about aging meat... is there a target number of days? Is it like wine, the longer it ages the better? Or is there a limit? Those steaks look great, I haven't had a good steak in a long time.

There is a sticky thread up top that gets in to detail. Yes, there is a limit. For dry aging, you don't want to push past 30 days or so, unless you really know what you are doing. For wet aging, you can wet age for up to 6 weeks from the date of slaughter. That's the trickiest part of it all. Knowing when your beef was slaughtered.


While on the subject, I haven't seen any posts from the hook up in Sherman lately. Has anyone heard from him?