WetAge-DryAge

[Ray]

46 days wet ageing. -from cryovac packageing date on box at Sams. Now will dryage another 2 weeks. For a total of 70 days.
Hoping to get good aging effect with minimal crust and waste.

[Ron Pratt]

good luck, but please don’t blame the results on the short time at the end in a Drybag! IMO your attempt to save a little weight lost from trimming will not produce the concentrated beefy taste of dry aging. In fact I hope you smell the beef closely for a rotting smell, before you waste a Drybag! Ron

[Ray]

No Ron it’s not rotting.

[Ron Pratt]

Ray, Have you already transferred to the Drybag? I believe you meant 60 days not 70. Ron

[Ray]

Ron. The picture in original post was drybaged. Label is just for informational purposes. No smell what-so-ever. Increased blood in bag signifying drying effect. Seventy days would include 10 days in food saver bag post drybag before cutting. Time will tell. Ray

[Ron Pratt]

hmmm, so that’s cryovac for 46, Drybag for 14 and then a Food Saver bag for the final 10. I’m scratching my head about the value in that final 10 since the FS will not breathe, but it’s your money and your experiment. Please let us know your final take. Ron

[Ray]

Just going by experimentation and studys by people more advanced than myself. I think the key word is ageing.

executive SummAry
Prepared for the National Cattlemen’s Beef Association’s Center for Research & Knowledge Management

Jeff W. Savell, Ph.D.
Regents Professor and
E.M. “Manny” Rosenthal Chairholder, Texas A&M University

excerp:
PALATABILITy ATTrIBUTeS
flAvoR
The greatest reason for dry aging beef is to further enhance its flavor and to impart the flavor notes that are generally associated with this product. Flavor is a difficult attribute to study because it requires very specifically trained panelists to evaluate the complexity of the positive and negative notes that may occur in meat in general and dry- aged beef in particular.
Campbell et al. (2001) conducted one of the most extensive studies to date on the effect of dry aging on beef flavor. They evaluated Certified Angus Beef® brand striploins and shortloins that were first vacuum packaged to simulate initial packaging and shipping conditions (7 or 14 days), followed by various times of dry aging (0, 7, 14 or 21 days) before vacuum packaging, storage (0, 2, 9 or 16 days) and steak cutting. A number of sensory traits were evaluated including two very specific
flavor intensities important to the dry aging consumer:
 overall aged-beef flavor intensity – defined
as a full, blended and sustained, cooked beef flavor that has few dominating individual flavor notes and creates a smooth, balanced impression
 brown/roasted flavor intensity – defined as a round, full, dark, caramelized aromatic generally associated with beef that has been cooked with dry heat.
The authors found that with at least 14 days of dry aging, aged flavor and brown- roasted flavor increased significantly compared to those cuts dry aged for fewer days or that were not dry aged at all. They also found that aged flavor peaked at 9 days of vacuum storage after the dry aging period and actually declined when stored at 16 days, indicating that some benefits of dry aging were reversed slightly with this additional vacuum storage period.

[Thea]

“They also found that aged flavor peaked at 9 days of vacuum storage after the dry aging period and actually declined when stored at 16 days, indicating that some benefits of dry aging were reversed slightly with this additional vacuum storage period.”

Do let us know what you experience with your method.

[Ray]

Yes, that’s why I will end the ageing at 10 days storage after drybagging.

[Gordon Couey]

Gourmet- wow what an amazing idea. And it seems like there’s quite a bit of merit to it, I mean Cattlemans…. Can’t argue steak with them. Thanks for sharing. And for those stuck scratching your heads, think of it like this, when you make a, let’s say salsa, you leave it to rest before serving to allow the flavor to permeate. The same MIGHT be taking place once you age a steak and then proceed to halt the aging process(FS bag) and allow the flavor, without changing, to evenly distribute. Maybe one can end up with the truly intense flavor of end pieces throughout the whole slab. Can’t wait to give this a try too.

P.s. I love these lil bags

[Ray]

Two weeks dryageing complete. Slight trimming and cut into 1 inch steaks. Slight beefy odor and red-brown color. Coarse sea salt and montreal steak spice on one side then vac and freeze. Mrs. Gormet and I tested two steaks tonight. Half hour in water bath then onto the hot charcoal grill for a quick sear on both sides to rare. Very tender and tasty yet firm enough to be steak. No runny fluid or blood yet juicy. Note : I didn’t further vac age after dry age. Great is good enough.

[Author]

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