The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Beef Dry aged before parts were cut, take in consideration`? › Beef Dry aged before parts were cut, take in consideration`?
As far as I know dry aging meat for 14 days before you sell it isnt common. All beef is wet aged before the consumer, I know that much. But 21 days should be the minimum for dry aging, I mean you dont get a real good change of flavor until 35 days. It wouldnt hurt the age it more but after aging once at 14 days I’m sure there was pellicle and it already had to be trimmed. If you push it out more you will have to trim even more off. Where exactly did u get your beef from where it was hung already 14 days? All cows must hang a certain amount of time to drain the blood and let the rigor mortis process come and go. Is it a sub primal cut(rib roast/striploin not trimmed up)? Anything under 6lbs sub primal I wouldnt suggest unless you are doing cured meat. But really the great thing about the bags is you can basically put whatever you want in it and it will age. So if you feel you have a good size roast that can stand to lose even more trim off of then do it. Other big thing is quality of meat, yes you can do literally ANY cut and grade. My suggestion is a minimum 6lb, USDA PRIME. If you dont have good marbling(intramuscular fat) it will just taste like a normal steak. Yes the beef flavor gets concentrated but the fat is what’s going to give you 90% of the flavor. A good quality cut will make you want to keep aging meat. Hope all goes well, dont hesitate to reach back. Take care and enjoy