Dry Aging Room Temperature

A definitive guide on how to dry age steak and beef safely in your own home.

Dry aging room temperature.

Stored beef subprimals at 0 6 c. 1988 aged meat at 2 c miller et al. Temperature of the aging room should be maintained at approximately 34 to 36 degrees fahrenheit relative humidity at 85 to 90 percent and an air flow of 15 to 20 linear feet per minute at the surface of. The meat is.

Good ventilation prevents bacteria from developing on the meat. Definitions dry aging the process of placing an unpackaged wholesale cut in a refrigerated room for a period of time while controlling temperature relative humidity and air velocity to enhance tenderness and flavor although dry aging provides a unique flavor that no other aging method can achieve it results in loss of yield from shrinkage and excessive trim. This enables the natural enzymes of the beef to break down the muscle fibers thus tenderizing the meat. Too warm and the meat will spoil too cold and it will freeze stopping the aging process.

Kastner 1992 used a dry aging room that operated at 3 1 to 3 6 c oreskovich et al. Temperature relative humidity air movement and general sanitation of the aging room are essential considerations in successfully aging beef. I aged a 107 a 109a and a 109 export in an avanti mini fridge set at 40 f in which i placed a small desk fan in order to allow air to circulate i had to cut a small notch in the sealing strip around the door to allow the fan s cord to pass through simulating a dry aging room on a small scale. Learn the optimal dry aging set up humidity and temperature plus which cuts of beef to choose and how to trim and cook it.

For dry aged beef the meat is hung in a room kept between 33 37 degrees fahrenheit 1 3 degrees celsius with relative humidity of around 85. The flavor and texture profile of the beef is similar on all dimensions to the traditional open air dry aged results. Dry aging is done by hanging meat in a controlled closely watched refrigerated environment. Here s everything you need to know about dry aging beef.

It may be that dry aging storage temperature parameters do not need to differ from those for any other meat products where controlling quality and shelf life parameters. You also need a humidity of about 85. What s more the meat will likely soak up flavors inside of your fridge. The inconsistent temperature and humidity in your fridge from regularly opening and closing the door will upset the dry aging process and cause unwanted and unhealthy bacterial growth.

The temperature needs to stay between 36 f and freezing. If the room is too hot the meat will spoil and if it is too cold the meat freezes and dry aging stops. Even after the invention of refrigeration hanging sides of beef in large coolers for a few weeks as part of the processing was. Dry aged beef is placed in an aging cooler with a controlled temperature between 35 38 and humidity of 50 60.