What is “dry aged beef”? Dry aging is the process by which large cuts of beef are aged for anywhere from several weeks to several months before being trimmed and cut into steaks. It’s a process that not only helps the steak develop flavor, but also makes it far more tender than it would be completely fresh. But dry aging also creates a chemical change, some of the flavor compounds and other molecules in the meat undergo chemical change that will increase some flavor components while reducing others.

Blue Sky Farm works closely with our processor who allows our meat to dry age for up to three weeks. This is unheard of in the industry. But provides us with the means of selling a product that is unmatched by other small producers.

With careful attention and patience, it’s possible to dry age beef at home. It is a simple process, but takes time.

Sprinkle meat liberally with coarse kosher salt. Wrap the meat in plain paper towel or a cotton dish towel and put it on the bottom shelf of the refrigerator or in the coldest part of your frig. Change the towels every day until the meat is aged, which can be up to 7 to 15 days (many say even 21 days), but the time varies according to the size of the meat. The outside of the meat will get very leathery, a bit similar in texture to beef jerky, during the process, so watch for it as a sign that the aging is complete. Then trim the crust away and it’s ready to cook.

Some things to keep in mind:

To get the best results, the temperature should be maintained at 34 to 36 degrees Fahrenheit. It is possible the beef could pick up odors from the refrigerator, so be careful to keep those onions and other pungent foods covered. If you age the meat too long, or incorrectly, microorganisms can grow and cause spoilage. It may get a slight unpleasant odor, but the main sign of spoiled meat is a slimy surface. Note, it’s normal for the meat to shrink a bit during aging.