Dry aged beef question

[Gary in VA]

Anyone here ever attempted to dry age (controlled rot) beef ribeye or strip for say 14-21 days. I have been doing some research on this and thought I would attempt it, but was wondering if anyone here has done it and what their experience was.

thanks

 

[Rag1]

It was my impression that dry aging could only take place with primal cuts. I don't know why retail cuts wouldn't work.

 

[Vermin999]

This guy is in the process of dry aging some cuts. I think Big Wheel dry aged some cuts not too long ago too.
http://www.theqjoint.com/forum/showthread.php?t=7816

 

[Gary in VA]

This guy is in the process of dry aging some cuts. I think Big Wheel dry aged some cuts not too long ago too.
http://www.theqjoint.com/forum/showthread.php?t=7816

****** Vermin... I never saw this forum before... Geez... now I'll have to join that one too and I never get any friggin work done.... Thanks alot!

 

[bigwheel]

German fella down at the local beer joint gave me some tips on dry aging individual steaks. Seems to work purty well. Just set the steaks on edge in a colander with a plate underneath and stick in the ice box uncovered. Each day give the the steaks a flip and rinse the blood out of the plate and off the colander. Think I might have even washed it with soapy water and rinsed each day. Anyway let them go about a week. This be for good steaks about an inch thick or so. Really seems to intensify the flavor.

bigwheel