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Re: Wet and Dry Aging Beef At Home
Posted By: gene miller In Response To: Re: Wet and Dry Aging Beef At Home (Danny L)
Date: Friday, January 30, 2004 at 12:36 p.m.
In Response To: Re: Wet and Dry Aging Beef At Home (Danny L)
I went to the site Danny L recommended and found the following link on that page under "Elsewhere on the web, meat science" It is written by the Department of Food Science and Nutrition, University of Missouri-Columbia and this is just an excerpt from it. The link to the whole article is below. It has a lot of good info on aging beef and sounds like you're right "kids do not try this at home!". The cost of a hospital stay, missed work, not to mention the cost of a whole rib eye or loin strip cannot outweigh the benifits of taking my beautiful wife out for a pleasent dinner at a fine chop house where the waiters, back waiters and water boys all fuss over us like we were king and queen. Besides if thier meat gets people sick we have someone to sue, but that gets into tort reform and thats another discussion. Thanks for the info, Gene.
Temperature, relative humidity, air movement and general sanitation of the aging room are essential considerations in successfully aging beef. Temperature of the aging room should be maintained at approximately 34 to 36 degrees F, relative humidity at 85 to 90 percent and an air flow of 15 to 20 linear feet per minute at the surface of the product.
The aging room should be clean and free of all off-odors at all times. Floors and walls of the aging room should be thoroughly washed with an alkaline cleaning solution and an approved sanitizer applied weekly or more often if needed. Sawdust should not be used on the floors because it contributes to air contamination.
Cured and smoked meat, poultry, vegetables, fruits or shipping cartons should not be stored in the aging room because of the off-odor produced by such items, which will be adsorbed by the meat. Except during cleaning, walls, floors, and ceiling of the aging room should be kept as dry as possible.
Carcasses and wholesale cuts should be properly spaced on trolleys or hooks to allow complete circulation of air around the product.
Department of Food Science and Nutrition, University of Missouri-Columbia
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