Dry Aged Filet Mignon

[BamaProud]

This will be out Mothers Day meal

Only aged 2 weeks, but from my limited dry-aging experience a short dry-age is a lot better than none at all.

 

[mike243]

Dry rotted aged beef does not do much for me,dry rotted deer dose not do it aslo. Different strokes for different folks is all I can say,If it suits you It works for me.

 

[BamaProud]

There is a difference between rotting and aging. Generally rot doesn't take place at temperatures below ~37 degrees unless the meat is not properly chilled before the aging process is started. (humidity and air flow also is a factor)

There is even some "extreme aging" taking place in Europe where they age beef 6-months or even over a year.

The purpose is to concentrate/intensify the flavor. Enzymes that develop also break down some tissue making it more tender.

 

[BamaProud]

As for these steaks, I learned a little more.

I won't be aging individual steaks anymore. They were very good and tender inside, but the outside crust was pretty tough. ...think of the crust on the outside edge of a prime rib, but covering the entire steak. I want to buy a whole filet and age it that way. I've done Ribeyes and they were fantastic.

 

[mike243]

Aging a piece of meat is a gamble imo, a lot of factors are involved, When they do it at a big restaurant they start with a big chunk of meat and after the microbes break down the muscles they cut the out side crust off,Then they slice the steaks ,I cant afford to try that no matter how good it may be

 

[Buzzard Breath]

As for these steaks, I learned a little more.

I won't be aging individual steaks anymore. They were very good and tender inside, but the outside crust was pretty tough. ...think of the crust on the outside edge of a prime rib, but covering the entire steak. I want to buy a whole filet and age it that way.

Any pics?

 

[BamaProud]

Nahhh, I was in a hurry. It was on Mothers Day and I worked until 530pm.