Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.

Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.

This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And, unlike many sources that claim similar results, I actually have the blind taste tests to prove it!

This guide will show you exactly how to dry-age at home, how relatively simple it is, and how it can vastly improve the eating quality of your steaks and roasts until they are better than what you can buy at even the best gourmet supermarket. And, unlike many sources that claim similar results, I actually have the blind taste tests to prove it!

Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.

Dry-aged beef has a remarkable depth of flavor, but it can be expensive and hard to come by. The good news is that if you have a refrigerator, you can dry-age beef at home.

Dry-Aged Beef Is a New Trend in Restaurants Around the Country

Dry-Aged Beef Is a New Trend in Restaurants Around the Country

Dry aged beef, mustard, tart cherries, peanuts and fried shiitake.

Dry aged beef, mustard, tart cherries, peanuts and fried shiitake.

Like cheese and fine wine, beef becomes better with age. That might seem counter-intuitive. After all, anyone who’s left a T-bone in the fridge a week too long knows that …

Like cheese and fine wine, beef becomes better with age. That might seem counter-intuitive. After all, anyone who’s left a T-bone in the fridge a week too long knows that …

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