Cigar Asylum Cigar Forum Mobile
Good Eats>Home Aged Beef
Hammerhead 06:19 PM 08-01-2014
Not sure whether this belongs in this forum, or 'recipes', but thought I'd share the results of my research. By way of a little history, let me share my motivation by way of a brief backgrounder.

I love the flavor of real quality aged beef, having grown up in a family of discerning palates. At one time, my Grandfather was partner at the Press Box steakhouse which in its heyday (NY City on E 54th street of the 1950's-60's) was a place to see and be seen, enumerating among its clientele actors, authors, broadcasters and socialites such as Robert Young (Father Knows Best), Lowell Thomas (the man who turned TE Lawrence into 'Lawrence of Arabia') Bob Considine (noted author of '30 Seconds Over Tokyo')and Clementine Paddleford renowned food critic. My mother is a retired Home Economics teacher married three times (a German, a Greek and a Swede - if at first you don't succeed...) who experimented on me with any number of recipes. So, suffice to say, I've done my share of gastronomic globetrotting from an early age, without ever leaving home.

So, suffice to say when you've relocated to the nether regions of Northeast PA, getting to Peter Luger's is a bit of a trip.

So, I did some research prompted by this forum on if it's possible to home-age beef. After reading any number of articles, I found two - not surprisingly from the same source - that seem to make the most sense. Here's the initial 'quick take' from what I've read:
Right now, I have a 14# bone in roast ($125 give or take a few ounces) aging per the instructions located in the second post linked below. I'll report the results in future posts once the 'great experiment' is done, but here are the articles that I found most thorough, scientific, credible, and useful:

Serious Eats / The Food Lab: "Can I Dry Age Beef At Home" (individual streaks)
Serious Eats / The Food Lab: "Complete Guide to Dry-Aging Beef at Home" (large quantities)

Hang tight, y'all. I'll get back to 'ya in two or three weeks.