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Overheard a rancher talking about dry aging at the county fair | Butchers - Chatter Central

Overheard a rancher talking about dry aging at the county fair

I was at the state fair in Springfield last weekend and stopped by the cattle barn. Two older ranchers were talking about dry aging beef in a walk-in cooler they built themselves. One guy said his key was keeping the humidity at 75% for the first three weeks, then dropping it to 65% for the last two. He swore it made the flavor deeper without losing too much weight to moisture loss. I've always just followed the basic 34 degrees and 80% humidity rule for four weeks, so hearing a two-stage process was new to me. It got me thinking about how we could try a small batch that way at the shop without risking a whole primal. Has anyone else played with changing humidity levels during the aging cycle, and did you notice a big difference in the end product?

3 comments

3 Comments

keithbutler6mo ago

Huh, I always figured a steady humidity was the only way to go. But that two-step method the rancher mentioned... it actually makes a lot of sense when you hear it explained. You get that initial protection for the meat, then really lock in the flavor later. I might have to eat my words on this one. Setting up a test run in a spare fridge sounds like the perfect way to see if the taste difference is worth the extra fuss.

robertbrown6mo ago

That bit about the two-stage humidity change... a buddy of mine tried something similar in his garage setup. He said the first high-humidity phase kept the outside just soft enough, then the drop really helped form a better crust without over-drying. His steaks that round did have a more intense, almost nutty flavor compared to his usual single-stage method.

hugomurray6mo ago

Ever wonder if the type of salt you use in the dry age crust makes a difference? I messed around with a Himalayan salt block in the cooler once and it seemed to pull more moisture early on, had to really watch the humidity. That two-stage idea makes sense for controlling the bark formation. You could test it cheap with a small fridge and a good controller, just run two different racks.

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