If you’re looking to serve something this holiday season that doesn’t involve ham, turkey, or other traditional favorites, dry-aged beef is sure to provide a feast that your family and friends won’t be forgetting any time soon. Of course, for those new to the process of dry-aging steak and beef, there are some important things to remember if you want everything to turn out perfect. This article will explain some of the basics to keep in mind as you start the process of dry-aging in time for the holidays!

Dry-aging beef can be a fun, exciting process, but it’s also one that takes time to master. Here are some considerations to be mindful of if you’re planning on serving dry-aged steak for this year’s holiday meal:

  • Be sure to always choose quality subprimals when dry-aging beef
  • Larger cuts of meat require more time to complete the aging process
  • Dry-aging is not recommended for smaller steaks or thin-sliced beef
  • Choose a quality steak-aging unit that allows you to monitor progress
  • Over-aging your subprimals can result in flavors too intense for some
  • The average dry-aging time typically ranges between 21 and 35 days
  • For more tips, be sure to check out our blog!

We invite you to explore the entire line of SteakAger products to find the unit that best suits your needs. We also carry a wide range of accessories, and some of the best subprimals available in today’s market. For more information on how to ensure perfectly aged beef in time for your holiday party, get in touch with the SteakAger team today!

We’re always here to answer any questions you may have and can be reached by phone at 800-768-0617 or via email by visiting our contact page.