Considering the fact that at-home steak dry-aging is a technology which many are now just discovering for the first time, your friends at SteakAger thought it would be helpful to review some of the basics, while answering the ever popular question of, “Can I dry age individual steaks from my local grocery store?”  For those not interested in reading on, the answer is no.  For those who want to know a bit more as to why this is, we’ll do our best to explain without getting too technical. 

Cut of meat on cutting board with spices

In short, beef dry-aging is a process only intended for larger cuts of beef, which are better known throughout the industry as subprimals.  They come in a wide range of sizes and are far better suited to withstand the drying process, thus ensuring that your steak doesn’t shrivel into thin strips of jerky.  Here are a few things to keep in mind if you’re new to the process of dry-aging beef at home.

  • The loss of moisture is what ultimately allows flavors to concentrate
  • Subprimals in the 14-17 lb range are ideal and often yield the best results
  • Dry-aging a single steak is not advised, as it results in significant over-drying
  • Fresh beef, regardless of size, typically has a 50% water content by mass
  • New to aged steak? Check out our article on The Various Phases of Dry Aging
  • Beef’s flavors and texture begin to change significantly around days 35-45

If this is the first time that you’re hearing about subprimals, it’s completely understandable.  Still, it’s something that you should familiarize yourself with if you’re thinking seriously about dry-aging beef at home.  For more information on the process, equipment needed or finding a provider of high-quality subprimals, the SteakAger team is here to help. 

Get in touch with us anytime by visiting the contact page on our website.  We look forward to showing you how fun, exciting and delicious the world of steak aging can be!