Aging Beef

Nick_Valliquette_64114

Would love to see how the talented chefs on the forum age beef.. Wet or dry ..

How many days and what cut ages well .. Cheers chefs

Brendan_Lee_56950

I've done side-by-side 45 day aging of ribeye roast. One with the umai dry aging bags and the other just wrapped in cheesecloth. Both were put on a wire rack in the bottom of my fridge, i run my fridge fairly cold, so it hovers around 34-35F depending on how often the door gets opened. Both came out just fine, I preferred the mental security of the UMAI bag but in reality I couldn't detect a difference in flavor. I would have liked to push it to 60 days to see if that would intensify the flavor more as I think the fridge environment is still too humid to get the same type of aging you would get in a proper aging fridge.