Age your own beef - no realy, do it!

Being fucking fed up with the horrid excuse for beef here in DK that has all been pumped with water so you can't get a good crust because of all the water that drains off when you fry it, I started to age my own beef as an experiment to see how much better it would be and if it could be done at home.

All I can say is "Oh mama is this good"

If you wanna try it yourself here's how:

Buy a good cut of meat, doesn't have to be that expensive, but try to find something with good marbling, it helps. Not less than would get you 5-6 good sized steaks.

Check your fridge temp, has to be around 35F. Stick in one of these things that measures air humudity, you want something around 60 which you will probably have with a temp around 35F.

Wrap a kitchen towel around the meat, put meat on a cake rack or similar so any juice can drip off.

Check once a day and if the towel gets to damp from meat juice change it to a new one.

Go for around 6-7 days, you will lose a good 30% of weight. The meat will smell "good" for lack of a better term, and there will a slight sour note in the smell, this is fine, and indeed what you want. Any "bad" flavours is a bad sign, your nose will tell you, trust your nose.

When you'r ready to try it, cut of the ends if they got to dry and tough and fry some good sized steaks to no more than medium rare. The meat will have been broken down a lot more than fresh meat so even medium rare will be great even if you like medium.

The "beefyness" will have gone trough the roof, the crust you get from frying will be totally brown instead of just the normal pathetic crust you get from fresh meat.

I'm in the process of getting a spare used fridge just to have meat aging in there all the time, it's that much better.
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