Dry-Aging at Home: A Butcher's Guide
A patient fridge, a whole roast and 21 days — dry-aging you can actually do at home.
Dry-aging concentrates flavour the way nothing else can. The good news: you can get surprisingly close at home with patience and a fridge thermometer.
Pick the right piece. Start with a whole bone-in rib roast or strip loin, at least four pounds — small steaks dry out instead of aging.
Control air and temperature. Rest the beef on a rack over a tray, keep the fridge between 34 and 38°F, and let air circulate freely for 21 to 35 days.
Trim, then cook. Shave off the hard, dark exterior, cut thick steaks, and season simply with salt. The nutty, deep flavour does the rest.
Short on patience? Our salt room does the waiting for you — every dry-aged cut in the case is ready tonight.
