Hi
Just want to pass on a little information. You mentioned that how dry age is typically hung and aged in a Freezer. This was probably a miss print because beef dose not age after it is frozen . Once the enzymes in beef are frozen it can no longer continue to attack and break down the beef.
Thanks
Jeff
Reported for forum change.
I assume this is a comment on a column from 2005, What’s the big deal about aged beef and Angus beef? I’ll move it to Comments on Cecil’s Columns/Staff Reports.
Hello Jeff!
Welcome to the Straight Dope Message Board. I assume you are referencing this column.
You posted this thread in the board forum dealing with intra-board matters. I’ve reported the post to alert a moderator to move it to the forum dealing with comments on the columns.
Sounds like this was a slip of the tongue/keyboard, where “freezer” really meant “refrigerator”. The column stated temps of 34 to 38 deg F, so it obviously is not actually freezing.
I’ve been meaning to revamp and revisit that article. There have been some new developments in beef since then, and some things could be clarified and fixed. I’ve been waiting because Cecil was thinking they might answer a question on this subject, and I didn’t want there to be redundant work.
Great report, Una! I learned a lot.
Two suggestions:
In the second letter to which you respond, the phrase “or is it as something distinguished…” should probably be “or is it something as distinguished…”
Also, there’s a surplus period at the end of the next-to-last paragraph.
It seems to me that the name of the box that the beef is aged in could be called a freezer, refrigerator, locker, or cooler. It’s basically an insulated box with a heat pump. The important part is that the inside temperature remains between 34F and 38F degrees. Aging takes longer at 34F than it would at 38F.
A single beef would reach a certain amount of aging in 12 days time. Adding a single beef to a locker containing aging beef would expose it to more bacteria and a “12 day aging” could be achieved in as little as 8 days.
I understand that “some” beef can be aged up to 21 days but the additional weight loss and the cost of additional cooling and storage makes for a very expensive steak.