Beef Dry aged before parts were cut, take in consideration`?

[Timmy Le]

As the headline says.
I bought a piece from a rancher, he told me that the beef was dry aged for 14 days before it was cut into parts. Is that something thats normally done? Do i need to take it into consideration when dry aging with the bag? For example, if I have dry aged my cut for 10 days, do I need to add the 14 days to it? 10+14= 24 days?

Thanks in advance!

[Kyle Brennan]

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

[Timmy Le]

I got it from a rancher. Im from Sweden and most ranchers inform/market that their beef has been dry aged for approximately 14 days, for extra tenderness. I am not sure if it is the rigor mortis process and they just market it as a dry aging or if they actually mean that it is dry aged..

I got a boneless rib eye cut. As I live in sweden, I dont have the same quality measurements as in the US. However, the beef is from a Aberdeen Angus (supposedly high quality).

[Kyle Brennan]

Honestly no harm in just putting it in the bag and giving it a go. Just dont do individual steaks and make sure if its bone in you cover the bone with cheese cloth. Hope it works out for you. Just curious how the marbling looks in meat out there? Picture by chance? I am really curious in taste difference between american and swedish beef, if any. No way to really find that out though.

[Timmy Le]

The pictures does not give them any justice.

First day:
https://imgshare.io/image/DJpFt

After about 1 week:
https://imgshare.io/image/DJNYl

After about litte more than 2 weeks:
https://imgshare.io/image/90298362-135828641205863-6062102775003611136-n.DJ5KK

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