Temperature for Dry Aging?

Permit Rat

Seems I have seen this before but I'll be danged if I can find it now. But is there an optimum temperature for dry aging beef?

I have been buying whole sirloins from Costco here in Veracruz and aging them in my refrigerator....now for 3 weeks. Here's what I have noted:

First, I have been getting very little liquid after the first day. I take the top towel(s) (because they have still been clean and dry)and exchange them for the bottom one, then put clean towels on top again. I might do this one more time...maybe not, but soon there is no more liquid and the towels really do not have to be changed, it seems.

At the end of even 3 weeks, I have little mold over the crust and no more liquid.

My results vary also, but I think this is to be expected. Some of my steaks have been almost fork-tender, while others have still been quite chewy....but not bad. I realize that sirloin is most known for flavor and not necessarily being the most tender cut.

Anyway, I was wondering if my refrigerator temperature might have something to do with this? I'm thinking that I should have more mold on the outside as well as more weight loss.

MOS

Dry aging is determined by three environmental factors. Temperature, humidity, and airflow. Ideal ranges are 32-39 F 80-85% humidity with an air flow of 2-7 ft/sec. My guess is the airflow is non existent and your humidity may be off. A good way to start off your mold is by buying a nice piece of dry aged beef and place it with the new piece. This will facilitate proper mold growth and should speed the process up a bit. Its pretty tough to dry age without a special chamber that has factored in all the variables. Thats why the stuff is so pricey. I aged a backstrap this season for 6 weeks, you could pinch through it it was so tender. Had an incredibly intense, wonderful flavor, saved some for a special burger grind. Mold is a whole other topic. Good luck, its definitely worth it

Permit Rat

WOW!!! Great answer (and I had almost forgotten about my thread here.) But what you say makes perfect sense, except I thought the temperature should be considerably higher. I'm thinking that the air-flow issue was remedied in the old days, simply by the butcher opening the door to his walk-in meat locker, repeatedly during the day. When you open a door like that, warm air enters. Then when you close it, that warm air cools and forms a weak vacuum. Open the door again and warm air rushes in, causing the airflow you mentioned.

SIX WEEKS.......OK, I'll try that too. You may have something there, since you are right......I do not have the optimum environment for the process. So perhaps with more time.....It IS worth it. This house will never eat another steak that has not been aged. Thanks again.