In a world where instant gratification has become the norm, anything that takes time is usually looked upon with disdain. Ferrari, Lamborghini and Porsche didn’t build their empires on slow and easy.
However, there is truth in the adage that, “good things come to those who wait.” So what’s worth waiting for? Dry aged beef! Seriously.
Dry aging used to be the only method of aging beef up until about 1968. In the 44 years since that time, the art of dry aging has become something akin to Raphael’s “Portrait of a Young Man” – lost but not forgotten by those who appreciate the finer things in life.
Only a few of the finest restaurants in the world have started to bring back this lost and dying art. Many claim that there are significant limitations that prevent the layman from becoming a beef aging artisan, but we say, “nay, not so at all.” What’s more, we’ll share the reasons why you should give additional consideration to taking up dry aging yourself and help provide you with the tools to do so in the comfort of your own home.
There are a number of reasons why dry aged beef done at home is better. We’ll present them in the following order over the next few weeks.
What’s more, there is an art to cooking dry aged beef. We’ll shed some light on that as well, to help you make a complete success of the process from beginning to end. After all, none of us really likes to wait for anything so the result when choosing to wait had better be worth it right?
In fact, in most third world countries waiting is not part of the program. Pigs, goats and chickens are kept in the house not so much as pets, but as part of the pet to plate program (it’s similar to our farm to fork concept). Most of those folks have probably never been introduced to the idea of aging your dinner protein for more than the few hours that pass between butchering and dinner. But, that doesn’t mean it doesn’t have it’s merits.
Most meat-a-tarians consider the regular consumption of beef to be more important than what Jean Bodin interpreted from Roman law as the “divine right of kings.” Unfortunately we cannot all afford to pay a king’s ransom every time we want to enjoy a nice steak!
So, before we delve into all of the other discussions, let’s first discuss whether or not beef needs to be aged at all! In addition, we’ll broach whether or not it’s worth a premium and why!
Until then keep your pigs, goats and chickens outside…and start looking for cheap garage sale refrigerators! If you would like to get a head start on the rest of the class you can watch our primer on dry aging your own beef here.