The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Dry Aging Steak › General Dry Aging Steak Questions › Dry ageing beef crust forming timeframes › Dry ageing beef crust forming timeframes
Three weeks and it should have been hard, by now. Are you using a modern, frost free refrigerator and not some dormitory size, nor a wine cooler or a frighted out in your garage? Also what temperature is it maintaining?
Typically 45 days produces a far better noticeable effort than just 30 days.
Yes, after dry aging you can steak out the meat and then freeze it for grilling later.