Whether you’re new to the process of dry-aging beef or have been perfecting your craft for years, it’s important to understand how the aging process affects subprimals of various sizes. Because if it hasn’t already, the day will likely come when you’ll want to age larger cuts based on the size of your group, specific flavor preferences, and the type of beef you’re working with. In this article we’ll review some of the most important things to keep in mind when dry-aging larger subprimals.

Dry-aged brisket with SteakAger

When we’re talking about large subprimals, we’re essentially referring to cuts that weigh in around 18 pounds or more. If you haven’t already done so, be sure to read our article on the various phases of dry-aging to learn more about how to achieve the ideal taste and texture. Here are a few things to keep in mind when going big.

  • As a rule of thumb, longer dry-aging periods yield more intense flavors
  • Larger cuts of beef will require a larger steak aging unit with ample space
  • Many aficionados choose to dry age their larger cuts between 35-42 days
  • If you’re new to dry-aging, experiment with smaller cuts before going big
  • Avoid over-seasoning, as it can interfere with the release of natural flavors
  • Not sue how long to go? Read our article on the phases of steak aging

The above only scratches the surface for what’s required when dry-aging larger cuts, and as many learn, you’ll hone your skills along the way. One of the most important things to remember, is that quality aged steaks start with a high quality steak-aging unit. SteakAger is one of the most trusted and technologically-advanced lines of dry-aging equipment, browse our entire collection to find the one that’s best for your needs!

For more information on the best ways to dry-age large cuts, the SteakAger team is always here to answer any questions you may have. Get in touch with us anytime by visiting the contact page on our website or call us directly at 800-768-0617.