Chef Lalanne and Josh tackle a listener's question regarding dry aging beef - humidity, temperature, environment, tips, and tricks. Josh also speaks with represenatives of the 2012 Taste of Keith County about this year's event on Thursday, June 28.
A listener posted a question on our Facebook page regarding dry-aging beef - a topic Chef Lalanne knows a bit about. Here are some basic tips regarding dry-aging beef:
-Ideal time frame for dry-aging beef is 21-28 days. It can be done in less time, and it can be done in more time but the taste/consistency changes with the duration, so you have to find your own "sweet spot."
-People typically use an entire loin, as opposed to specific cuts, because the process reduced the weight and outside portions of the cut need to be cut off after the process. In addition, the smaller the surface space, the better.
-A dry, cool environment is needed. Depending on who you ask, the relative humidity ranges (some will say 40-50%, some will say as high as 80%, some will say as low as 30%). Regarding humidity, it will be an experimental process. Rotating and turning the meat during the process will give you an opportunity to check the moisture level. If slime begins forming (usually starts within the first couple of days), your environment is too moist. Some people use blocks of salt in their cooler to help absorb moisture in the air. Temperatures also range a bit. Some say the temperature in the environment needs to be as low as 34-38 degrees Fahrenheit, while others say the ideal temperature is 41-45 degrees Fahrenheit. Again, experimentation is needed. What may work in Denver, won't necessarily work in Ogallala, and won't necessarily work in Missouri, etc.
-Cutting off the external portions of the meat after the aging process will remove the air-affected meat and reveal the tender portions that you'll be eating.
Also this morning, Josh spoke with representatives from the 2012 Taste of Keith County. The event is being held only once this year (as opposed to 4 times in 2011), and is being held from 5-9pm on Thursday, June 28.
The event will showcase a number of Ogallala retail businesses, as well as music, food, art, entertainment, and many other things the area has to offer. Most organizations and businesses are Keith County-based, but some come from outside the county to showcase their items/services. Live music, art displays (and sales), wine tasting, beer tasting, food, and tons of retail items. Bring the family.
The event is from 5-9pm. Contact the Ogallala/Keith County Chamber of Commerce for more information: 308.284.4066. Passports are only $15 and include food samplings, wine tastings and more.
Segment 1 - Chef Lalanne:
Segment 2 - Taste of Keith County: