I believe the humidity is the biggest factor then temperature. I remember my Grandfather would order specific cuts from the butcher to be aged for a certain time. 3 weeks sounds about right but ask a steakhouse like Berns how long it can be done. I doubt they will give out their ageing secret, but maybe a ballpark figure. there's probly a video on u-tube about it like everything else.
Iluv2hunt,
My Father-in-law gave up being a full time cowboy in 1945 :cowboy . His 1st child, my sweet wife, was born that year and he has been in the meat business ever since. (He celebrated his 90th birthday in Aug.) I worked for him full time in the late 60's for a little while. He had a custom kill/retail store operation and several customers were into aged beef in a big way. They would raise steers and he would process them with the special ageing instructions. Some of these large sides of beef would be hung on the rail for up to 30 days. What normally appeared as red or dark red with white fat covering was turned into a moldy, green and black looking mess. When the time came the sides were broken down as a normal beef and the mold was simply trimmed off the exterior that had been hanging in the cooler at 34-37 degrees. Cutting and wrapping then proceeded as normal. Once in a while a small sliver was tested in the ever present electric skillet. Nothing can compare to properly aged beef, except maybe an aged venison backstrap! Makes my mouth water just to see that New York strip and think how good it will be! Hope it turn out good for you :bbq .
Treefarmer
your making me hungry.
yea i aged some meat.
tried aged beef from whole foods one time. it was the best most tender porterhouse steak I ever had. BUT, on sale at $24.99 per lb., it was a 1 time thing. but had to try it. good luck with yours and lets us know how it goes.
