Age the beef

Have a question about aging the beef. I read that there's 2 types of aging process (dry and wet). My question is, how do you age the beef, and more important, is that necessary (or better) to age the beef yourself when you buy a roast from the grocer? I bought a nice prime rib roast over the weekend would like to handle that baby with care. I have 8 people to feed next weekend. Any help will be appreciated

There's some info on it at http://www.askthemeatman.com/beef.htm. (Thank Google.)

Originally Posted by NDman

I bought a nice prime rib roast over the weekend would like to handle that baby with care.

. . .oh baby, i know what you mean. i just served an $80 prime rib roast yesterday--that baby was melting in our mouths. . .the meat hardly has a chance to age in our home--too tempting to cook and eat.

sorry i can't help you, but man, just mentioning prime rib made my mouth water again. and next week, i'll be roasting a 25+ lb. fresh turkey. . .soooooo good.

You really can't age beef yourself. Aging refers to the amount of time it hangs before cutting after slaughter. We raised limousin beef cattle for years and sold sides. We also let our beef hang for 21 days minimum. What aging does is remove excess moisture from the meat, it has nothing to do with tenderness persay. When a side is hung for 21 days and then cut you get very little shrinkage. When you put a 6 lb roast in the oven you get a 6 lb roast out, not a shrivelled up little roast. Tenderness these days come from breeding. Bulls are evaluated on many things including cutability and tenderness.

As for cooking the roast, don't overcook it. Use a meat thermometer. Never cook a roast past medium and you'll be happy with just about any cut of beef.

Originally Posted by CSK'sMom

You really can't age beef yourself. Aging refers to the amount of time it hangs before cutting after slaughter. We raised limousin beef cattle for years and sold sides. We also let our beef hang for 21 days minimum. What aging does is remove excess moisture from the meat, it has nothing to do with tenderness persay. When a side is hung for 21 days and then cut you get very little shrinkage. When you put a 6 lb roast in the oven you get a 6 lb roast out, not a shrivelled up little roast. Tenderness these days come from breeding. Bulls are evaluated on many things including cutability and tenderness.

As for cooking the roast, don't overcook it. Use a meat thermometer. Never cook a roast past medium and you'll be happy with just about any cut of beef.

Thanks CSK'sMom. I'm all geared up for the roast. Medium rare, 140F internal temperature, or just under. I've done a lot of roasts. It's just that I've never shelled out big bucks for a premium cut until this time and it's gonna be a decent-sized dinner party. Don't want to waste a cut, and/or disappoint, you know.

For your reference:-

http://www.foodnetwork.com/food/reci...6_5836,00.html