Finished Steak storage

[John Marshall]

I have just finished dry aging a large strip loin and it will take a while for me to eat it all. What is the best way to store the finished product? I’ve considered vacuum bag storage but how long will it stay good in the fridge. I don’t want to freeze them unless it’s absolutely necessary.

[Ron Pratt]

Is there some reason you don’t want to freeze them in Food Saver bags? As for just keeping them in your refrigerator I wouldn’t go much beyond 7 or 8 days – but frozen they can last for months!
Ron

[John Marshall]

I would guess that freezing would negatively affect the taste

[Ron Pratt]

I’m not sure why you have that preconception unless you have had personal past experiences with un-aged beef. Just so you know most all raw beef sub-primals for many years now have been distributed to stores after having been frozen for months on end.

Trust me – I’m not picking on you, but unless you have been buying your beef on the hoof, then followed to delivery and slaughter, hanging and packaging my guess you have been eating frozen beef for years.
Ron

[John Marshall]

Thanks for the info. I didn’t consider that the meat was frozen before I got it. I’ll be freezing what I don’t eat in the next week or so.

[Thea]

Since the moisture content of dry aged steak is much lower, the meat generally freezes and thaws beautifully. If you are not eating within 3-4 days, best to freeze or risk spoilage.

[chris]

My normal practice, which has served me well for strip loins and rib eye, has been to remove the Umai bag and square up the ends of the meat.
After that i measure and mark an inch and a half, or around there over the length of the meat. I Then cut and trim individual steaks, put them in foodsaver bags, vacuum seal and freeze. if you can keep them longer than 6 months you are a better man than me because mine are gone in a month or two.I don’t do strip loins anymore because in my opinion the rib eyes are far better. Anyway, freezing and thawing in my experience, has not caused me any trouble,

[Joe Chan]

I’ve been freezing mine “un-trimmed”. Upon thawing, I’ll slice off the bark and render it in my hot carbon-steel pan. My wifey and I love the chewy bits of the bark. I will then use the rendered oil for my fresh un-aged steak which I will serve together with the aged steak.

My friends love the variety of ribeyes when they come over our apt for steaks. Usually we will have 3-4 types of ribeyes; Australia black Angus, NZ grass fed, USDA Prime etc. The aged ribeye always comes up TOP in our steak Omakase 😉

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