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Freezing dry aged beef

TjcoleyTjcoley Posts: 3,500
edited September 2012 in EggHead Forum
I've found a source of dry aged beef, but it's a bit of a hike. Going to be out there tomorrow and thought about stocking up, vacuum packing and freezing. Will that affect the beef for future use? I know I can dry age my own, and have done a 21 day age of a rib roast last year for Christmas but don't have the desire, time, space to do it at this time. Any thoughts?
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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA

Comments

  • I hope it doesn't effect it....I have been doing it for years.  I buy whole ribeye loins when they are on sale.  Have them cut 1 1/2" thick, vacuum seal and into the freezer.  Defrost, cook up and eat up.




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  • I would say it doesn't change the meat at all. I dry aged a packer ribeye primal this summer and had some leftovers. sliced it into steaks and vacuum packed them and stuck em in the freezer in july. Just took two out for dinner two nights ago and they were great, nice and firm, no off tastes or anything.
    Rochester, NY  - XL BGE
  • BrownieBrownie Posts: 1,023
    Tj   I know we don't live terribly far from each other, where is your dry age source?
  • TjcoleyTjcoley Posts: 3,500
    Stauffer of Kissel Hill, on the oregon Pike in Lancaster.  Went there today and had very little selection. I think it's hit or miss. They had some nice looking strip steaks, and that was it.  The Wegman's in Mechanicsburg just started selling it as well.  
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • fishlessmanfishlessman Posts: 19,468
    you could just put it in the fridge and cut off a steak as you see fit over the next several weeks. stike gave me a cryovac 40 something dry aged steak years ago, i kept it in the fridge about two weeks before cooking.. if i where going to keep it a couple months, yeah, freeze it
  • nolaeggheadnolaegghead Posts: 19,771
    Beef freezes as well as anything.   I try to keep my freezers as low as they'll go and take actions (depending on what it is) to protect from freezer burn.  Foodsaver is one of our saviors.
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  • TjcoleyTjcoley Posts: 3,500
    Thanks all.  I freeze regular beef all the time, but was concerned it may somehow affect the dry aged beef differently.  It's a none issue for me now, as they didn't have near what I expected. If I do ever find the motherload, I'll freeze without concern.  Thanks.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • BrownieBrownie Posts: 1,023
    I just googled stauffer of kissle hill and there are five in the lancaster area. Maybe another one has a better selection.
  • TjcoleyTjcoley Posts: 3,500
    Could be - I was pretty close to the Oregon Pike so that's the one I tried.  Next time I'm out that way I'll have to check out another one.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • TjcoleyTjcoley Posts: 3,500
    @Brownie - if you do go to SKH, make sure you pick up some of Prime Rib Burgers. Fresh ground on site daily, frome 100% Prime Rib. They were buy one get one free yesterday, and I cooked them up tonight (sorry, no pics but it did happen). Amazing burger.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
  • BrownieBrownie Posts: 1,023
    Noted. thanks.
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