Home dry aging Beef

The purpose for aging beef in a cool room temperature is a way to tenderise the meat. In Brunei, this is not our tradition. We normally like to buy meat where it is freshly slaugthered on the day then kept in the freezer. We tend to buy bright red colour texture because we like to think its fresh and clean. I also like to say Buffalo (KERBAU)and Cattle/Cow (SAPI) are not the same.

Buffalo is very lean, quite dark in colour, good flavour, light and a little sweet. As Cattle has more fat content, rich meaty flavour which takes longer to cook and not as healthy as Buffalo. :) I tend to use Buffalo meat when it comes to cooking Malay or Indian cuisine like Rendang. For Western menus like stew and also chinese braising method, I find cattle is the better option.

When beef is dry aged, the beef's natural enzyme (bacteria) breaks down the protein and the connective tissue. Well, thats the theory. On a real process, beef is hung at a specific temperature in order to get the right humidity. This method is expensive as after 22 days there will alot of trimming (mould) and when the meat dehydrates, this will cause in weight lost. Having said that, i think that justify my conclusion why our local butcher can't be bothered selling dry aged beef. I think so.

Anyway, Im experimenting using a fridge in the office. I will give this beautiful short ribs another 4 to 5 days. I will judge by looking at dryness on the meat.

Dry Aged short ribs

Lets make this sexy babes fantastic. I can't wait.

regards,

Chef Pol