Ive Taken To Dry Ageing My Own Beef To Achieve Even Better Flavour
28 day dry aged rib roast
I have fond memories of barbecue season long ago at university in Sacramento California. My roommates and I used to have a butcher up the road who dry aged all of his beef cuts for at least a month. We had some amazing barbecues during that time.
Nowadays its difficult to find a butcher in the US. Almost all the meat is sold through supermarkets a trend that unfortunately appears to be happening here in the UK too.
The meat is slaughtered and sent to the supermarket as quickly as possible and ageing to perfection is out of the question.
The rib roast before ageing as I purchased in from the supermarket
Some good butchers still dry age their beef for a good few weeks but such service is hard to find.
So with that in mind, Ive taken to purchasing meat and ageing it myself.
The end product is amazing. Even good butcher meat can usually do with another couple of weeks of ageing.
So then, before you start, Id like to warn you Im not an expert at dry ageing. I do a good job of it but my fridge is probably not the place health and safety would approve of. So if you get ill or die, dont blame me.
Ive aged beef many times and have never had a problems. Even the one time when a little blue mould grew at the bottom, I cut it off and served it right up. Perfect!
High Functionality With A Modern Design
- DRY AGER DX 500 Premium
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Maximum flexibility: The standard floor grate, including the stainless steel hangers of the DX 500 Premium and the optionally available push-in sockets allow up to 20 kg of meat to mature in the appliance at one time. An invoice which incidentally goes up: When fully loaded the device is paid in the trade after only 4 dry aging sessions.
Our meat maturing cabinet adapts perfectly to your needs here are some examples of the possible loading: 4 quarter backs on 1 floor rack and 1 sliding shelf or 2 half backs on 2 hangers. Also, sausage & amp Ham can be matured with the appropriate accessories. See the Shop.
- DRY AGER DX 1000 Premium
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Maximum flexibility: The serially produced stainless steel suspension gear of the DX 1000 Premium and the optionally available half& normal shelves make it possible to age up to 100 kg of meat simultaneously. A win-win situation: in the retail industry, when loaded to its maximum capacity, after using the device just twice, the fridge is payed.
Our meat maturing fridge perfectly adapts to your needs. Here, you will find a few examples of loading possibilities for the device: 2-3 whole beef saddles on 2 hangers, 2 whole beef saddles and up to 3 halved ones on 2-3 hangers , 2 whole beef saddles and up to 50 kg of meat cuts hung by 1 hanger, and 5 half-shelves or just meat cuts and up to 100 kg on 5 whole shelves. You can even age sausage or ham, with the proper gear. Read more in the Shop.
Is Online Meat Delivery Safe
If youre looking for an alternative to your traditional local butcher or big chain supermarket , getting meat delivered to your door seems too good to be true.
But is it actually safe to ship high-quality meat?
It turns out it is.
There are a few different methods online butchers use to deliver meat safely.
Most meat is shipped frozen, with insulated boxes and dry ice inside to keep the temperature cold.
Selection of meat ordered from Porter Road
Companies like Porter Road and Snake River Farms use bio-degradable insulation to cut down on waste.
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Tomahawk Steak For Sale
Vincents Meat Market is your one-stop shop for various impressive steaks, including dry-aged Tomahawk steaks for sale.
Juicy, tender, and taken from the steers loin, this highly marbled and flavorful steak will provide top flavor profiles. The history of this steak dates back to Rio Grande cattle drives when cowboys took spices from Mexico to flavor their foods. This steaks hatchet-like appearance is what gave this cut the name tomahawk. These Tomahawks are as impressive as they are delicious. They are aged between 30-35 days and have a long exposed bone extending 8-9 off of the end of the steak. The 48 oz. steak is cut 2 thick.
Located on 187th street, Vincents Meat Market has been providing the Bronx with premium-quality cuts for nearly 70 years. Whether you stop in the store or order online, there is no better place to buy Tomahawk steaks.
For more information about our Tomahawk steaks for sale, stop by our store or contact the Vincents Meat Market team today.
What Makes Our Products So Special
Where we get it
You are probably wondering how we manage to be so confident about the quality and taste that we are able to provide you with. The secret lies in how we select our beef. All of our beef is selected from the top 2% of the herd, or better. Furthermore, we dry-age our USDA prime beef in-house. So, we know the effort that goes into it in order to ensure that it tastes incredible and that every mouthful is a memorable experience.
How we cut it
Weve spent almost 50 years sourcing premium beef and carving it. Our butchers are the best in the business and hand-cut and trim every steak. Its an eye for detail that makes a huge difference.
Along with promising premium quality, we also go over and above to ensure that we are able to offer a superior selection of popular beef cuts for our customers to choose from. In other words, whether you are after a tender tenderloin or a tasty tomahawk, you can rest assured that you will find it here.
Why we do it
Need any more reason to buy from Chophouse? Well, here it is. Were the exclusive local purveyor of Brant Lake Canadian Wagyu and also carry 100% authentic Japanese Wagyu. In short, when it comes to Wagyu, we know best! Because world-class steak shouldnt be reserved for steakhouses. And we want people to stop eating mediocre meat. So, we made these premium cuts of beef available online and easily accessible right here. You pick it. We package it and deliver.
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Chicken Stock And Bone Broth
We take the bones from our organic chickens and pasture-raised cattle, and simmer them for 24 hours with organic vegetables and seasonings, to produce what we think is the richest, most flavourful, and nutrient-packed stock & broth you can buy anywhere.
Chicken stock and bone broth have been known for their health benefits for thousands of years, by almost every traditional culture. They are both excellent sources of collagen, glucosamine, chondroitin, gelatin, amino acids, minerals, and other compounds supporting the health of your muscles, joints, hair, nails, and skin.
Porter Road Dry Aged Beef
UPDATE For a limited time Porter Road is offering a 70 Day Dry Aged NY Strip:
Most Porter Road beef is dry aged for 14 days but this special NY strip is aged for 70 days so you will get some great, funky flavors and incredible tenderness. These steaks are about a pound each and go for $55 which is a solid price for a piece of meat of this quality. I dont know how long these will be around so order yours now while they still have some in stock: Porter Road 70 Day Dry Aged NY Strip
Porter Road approaches their dry aging a bit differently than Snake River or some of the other places I will mention. Rather than aging the primals they age the whole carcass. They also only age their meat for 14 days. You do get some of the texture differences you would normally see with dry aged beef but you wont have any of the funky flavors a lot of dry aged steak lovers crave. That doesnt mean Porter Road steaks arent good. They are excellent. A few months ago I compared 4 different bone in ribeyes and theirs came out on top.
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Best Mail Order Steaks In 2022
SmokedBBQSource is supported by its readers. We may earn an affiliate commission at no extra cost to you if you buy through a link on this page. Learn more.
Until recently if you wanted to buy the best quality steak you were severely limited by where you lived.
Luckily we are now spoilt for choice, with a range of specialty butcher shops delivering restaurant-quality steak online.
Even if you live in a small city, these online butchers deliver steak to your door anywhere in the continental United States.
Weve rounded up the best mail order steak companies in the country for buying steak online.
Crowd Cow Dry Aged Steaks
Crowd Cow does offer some dry aged beef from various farms. At the time of this writing they have some different dry aged cuts from Hutterian Farms in Eastern Washington but I have seen other farms offer dry aged beef on Crowd Cow from time to time.
Since their beef comes from a number of different farms I would assume they will all age them differently and for different lengths of time. I have been very please with all the steaks I have received from Crowd Cow so I would add them to your list if you want to try steaks from a number of different sources.
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Tender And Delicate Free
Like all of our meats, our goats and lambs are grown the way nature intended, with no antibiotics, synthetic hormones or other artifical growth promoters. They live a happy, stress-free life on rich all-natural pastures which we believe translates to the best-tasting lamb and goat meat you can find anywhere.
Our young, delicately-flavoured lamb is dry-aged to give it maximum sweetness, tenderness, and flavour, to add to its already nutrient-rich profile. It is then artisanally hand-butchered into individual cuts, and packaged in individual vacuum packs.
Lafrieda Dry Aged Steaks
Pat LaFrieda is a legend when it comes to dry aged beef. They supply beef to a ton of restaurants primarily in the Northeast and have one of the largest in house aging operations you will see. At any given moment they have over half a million bucks worth of beef dry aging.
LaFrieda offers 30, 50, and 70 day aged steaks and are known for their ribeyes. You can also find NY strips, porterhouses, and rib roasts as well. They offer shipping ranging from free to $19.99 depending on where you live and their prices are right in line with Snake River Farms.
There are other NY butchers like Debragga and Lobels that also offer dry aged steaks similar to LaFrieda. Any of these three will be able to get you some quality steaks.
Pat LaFrieda also put out a great book about Meat that you should check out.
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California Reserve Dry Aged Bone
This is the big brother of the Rib Eye Steak. The only difference between the two is the presence of the bone otherwise, its the same steak. Though all bone-in rib steaks will, clearly, have a bone , the size of the bone fluctuates. The Rib steak cut from the loin end of the rib will have a bone length of about 6 to 8 inches, while the steak cut from the chuck end will have a much shorter bone, maybe only 3 to 4 inches long. If youve ever seen what is called the cowboy steak, it is cut from the loin end so that the bone is long enough to be exposed on one end while still having a good-sized section attached to the steak.
The question that I field the most when it comes to this cut is whether or not the bone will add flavor to the steak. General opinion is split 50/50 on this question, but I count myself among those who believe that no additional flavor is imparted. My personal opinion is that the only time the bone will impart flavor into the attached meat is when the meat is braised. By simmering the meat in liquid, there will be an interaction of the bone essence with said liquid, which will then ultimately become the accompanying sauce. A steak on the grill will not replicate that co-mingling because there is simply no transfer medium.
USDA PRIME: these Bone-in Ribsteaks are graded USDA Prime, the top tier of quality in the US.
DRY AGED: Before these were processed into steaks, these Ribsteaks were Dry Aged for 30-35days.
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Cant I Just Dry Age My Own Beef At Home
With the prices of dry aged beef you might think it best to just do it yourself. There are definitely some ways you can dry aged beef at home and I will definitely give it a shot sometime. SeriousEats.com has a great article on dry aging beef at home and Jess Pryles wrote up a great tutorial as well. Follow those methods and you will have some great dry aged steak.
But you do need a dedicated fridge. And you need to be able to find they right cuts to age. The primal you get needs to have as much of a fat cap on it as possible and there are specific ways to cut the primals to maximize the yield. Since the outside of the primal dries up and needs to be trimmed you want as much extra stuff on the primal. A strip loin from Costco will be your best bet. But if you want a ribeye? You will have to get really friendly with your butcher and get a 107 or a 109A rib roast. The 109 Export is what is normally sold and that has had the fat cap mostly removed. The result is a dried out spinalis muscle which is such a waste.
So you can definitely dry age your own steaks but it does take a bit of work and you will need to find a good source for your beef.
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Our Certified Organic Cage
Our certified organic chicken has a rich, full-bodied flavour profile that is worlds away from the factory-farm chicken you see in the supermarket.
Our birds are raised 100% free-range, in a European-style spa-like environment with natural wood shavings for bedding. They are free-fed certified organic food and water, and are free to fly around, nest, and perch however they like.These chickens are raised cage free, drug free, antibiotic free, artificial growth hormone free, and fed on GMO-free, organically grown corn & feed.The meat is moist, tender, and packed with flavour. We offer whole roasting chickens, pre-cut whole chickens, and individual cuts: chicken breast, thighs, drumsticks, wings, legs, and ground chicken. Plus chicken sausages and chicken burger patties.
And well deliver it frozen, direct from our farm to your door!
Best A5 Wagyu Beef For Sale Online
Originating from Japan, Wagyu beef is considered by many to be the best beef in the world. Like Kobi Beef, the luxurious taste and tenderness of highly-marbled Wagyu beef has the makings of a truly unrivaled eating experience, which is precisely why its found its way into the kitchens of gourmet cooks and fine restaurants across the United States. However, not all Wagyu beef is the same, as divergent cattle-farming techniques and country of origin vary in presentation and flavor profile.
If youre looking to buy the best prime gourmet beef online, our diverse Wagyu beef options are a succulent must-have. From Grass-Fed Tajima Wagyu beef to Australian Wagyu Beef for sale, we offer a vast selection of premium options ready to be delivered to your door.
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Chophouse Steaks Online Butcher Shop
When you bite into a dry aged steak that you have cooked yourself, you want it to be perfectly succulent, tender and of restaurant quality. We make it easy for you to order prime steaks online and enjoy them at home. Its that simple. Why it is so important to source your steaks from a trusted supplier, like us here at Chophouse Steaks? Located in Halifax, Nova Scotia, Canada, we are an online butcher shop that strives to provide our customers with premium meat products that they love and trust. Our guarantee? Weve got almost 50 years of sourcing and cutting premium beef from the best beef regions in the world. When you buy from us, you always get steakhouse quality. No ifs, ands or buts about it!
All beef selected from the top 2% of the herd or better. We dry-age USDA prime beef in-house and were the exclusive local purveyor of Brant Lake Canadian Wagyu. We also carry 100% authentic Japanese Wagyu.
Youll love the quality. Guaranteed.
Make An Impression This Holiday Season With Butter Aged Steaks
During our unique butter-aging process, we completely cover the beef in our signature cold-smoked butter for 40+ days, which brings out complex flavors you wont find anywhere else. Abundant marbling, combined with our unique butter-aging process gives our dry-aged ribeyes an incredibly robust flavor. Its an absolute must-try for any beef enthusiast.
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