How to age beef

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How to age beef

Aged beef is more tender and flavorful than beef that has not undergone the aging process. Without the aging process, beef would not taste right to most people. Some have even described beef that has not been aged as tasting like metal. Generally, beef is aged commercially with tightly controlled and monitored temperatures and humidity levels. The aging process is defined and regulated by the United States Department of Agriculture (USDA). Although beef can be aged at home, it is not recommended.

Aged beef takes about 11 days to develop the beef flavor most people are accustomed to; however, in some cases the aging process can take anywhere from 10 to 45 days. The longer the beef ages, the greater the beef flavor is for those consuming it. In addition, as mentioned above, aged beef has increased tenderness because the muscle and collagen in the meat begins to change due to the work of certain enzymes. Maximum tenderness can be reached at around 11 days after the cow is slaughtered.

Interestingly, aged beef has a shorter shelf life. Ground beef that is comprised of aged beef will not last long in a home refrigerator because of an increase in bacteria due to the aging process. Consequently, aged beef should either be eaten shortly after purchase or frozen.

Beef can either be dry aged or wet aged. Dry aged beef is usually hung in a cooler for several weeks to dry. It is used in fine restaurants and gourmet butcher shops and is preferred by some people because moisture levels are reduced to give the piece of meat a “beefier” taste and increased tenderness. Some people prefer the rich taste of dry aging; however, others consider the beef to be musty in flavor.

In the alternative, wet aged beef is aged in a vacuum packed and sealed bag. It is a quicker method of aging and it keeps the moisture levels of the meat high. Since the weight of the beef is retained, it is more cost effective than dry aging. Wet aging has only been available to consumers since the 1960s. Consequently, it is yet to be considered the traditional aging process; in fact, many people consider the flavor of wet aged beef to be bland at best.

The USDA has strict regulations on the aging process. They also require information on the aging process of each cut of meat to be known to consumers. Consequently, consumers can easily see how long their beef was aged and by what process – wet or dry.

Dee is a freelance writer based in Colorado. She has a B.A. in English Literature, as well as a law degree. Dee is especially interested in topics relating to medicine, legal issues, and home improvement, which are her specialty when contributing to .

Dee is a freelance writer based in Colorado. She has a B.A. in English Literature, as well as a law degree. Dee is especially interested in topics relating to medicine, legal issues, and home improvement, which are her specialty when contributing to .

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Discussion Comments

@ Babalaas- Grass Fed beef is much healthier than grain fed beef. A recent study by Cal State-Chico analyzed thirty years of research on grass fed versus grain fed beef. You can find a review of the research in a New York Times article from last year.

Grass fed cattle has less dietary cholesterol, less bad fats, more good fatty acids, and far more antioxidants than grain fed cattle. The increase in Omega-3 fatty acids are the biggest benefit next to the reduction in the cholesterol rich fats in the cattle. Research has proven that Omega-3 fatty acids promote cardiovascular health and reduce bad cholesterol. The increased CLA in grass-fed cattle has cancer-fighting properties, and reduces the risk of certain cancers like colon cancer. CLA has also been shown to support a healthy weight.

All that being said, it does not mean that grass-fed beef is as healthy as fish, but it is almost as healthy as skinless chicken breast. The key is moderation, but you should be able to enjoy grass fed beef more often than grain fed beef. Babalaas yesterday

Does anyone know if dry aged, grass fed beef and steak is healthier than corn fed steaks? I love my burgers and steaks, but my bad cholesterol is slightly above normal. I know I have to cut back on the amount of meat that I eat, but will I lower the cholesterol in my diet by eating premium grass fed meats? Amphibious54 January 31, 2011

I personally prefer the taste of dry aged beef, although it is not always affordable. The taste of wet aged beef that is so common in cheaper restaurants and at the average grocery store leaves a steak or grind that has no distinction in taste.

Every once in a while, my local grocery store sells New Zealand, organic, grass fed beef that is dry aged. The flavor of the meat is more complex, and the cuts tend to cook better. When the sale happens, I tend to stock my freezer. If you use a vacuum bag, the beef stays as fresh and tasty as the day it was bought.

How to age beef

Prime. Choice. Select. USDA approved. Gourmet. Supercalifragilisticexpialidocious…. Okay, so maybe we made that last one up, but each of the other words and phrases are used on a regular basis by butchers and purveyors of beef, whether online or in your local market, to describe their various available selections and cuts. We’ve gone into detail regarding some of these mysterious terms, but there’s one we’ve yet to delve into. That would be dry-aged steak or beef.

While at Steak University we tend to consider this more of a preparation than a type, there’s no denying that dry-aged is a label that’s here to stay in the premium meat market, and rightly so. We may be biased, but it’s our opinion that there’s few things that can top a fine meal of dry-aged, premium, USDA prime beef. Now that we’ve piqued your culinary interest sit back, we’ve got all the what’s, why’s, how’s and even a couple of scientific facts, behind the gourmet delicacy that is dry-aged steak.

What is Dry Aged Steak – The Science Behind the Hype

Before we get into the fine details of cooking dry aged steak at home, first a few definitions. Dry-aging a steak involves storing meat, uncovered, in a chilled environment for an extended period of time. While this seems awfully simplistic, there’s a number of highly complicated process that take place in the meat as a result of this treatment.

To start, by allowing the steak to sit uncovered and dry, the liquids within the meat begin to evaporate, condensing both the remaining moisture and the corresponding flavor. But wait, you might be saying. Doesn’t the tenderness of a steak depend on the moisture content and therefore, shouldn’t a dry-aged steak be tougher? While the logic seems sound at first glance, dry-aging meat causes a variety of other enzymatic and bacterial processes within the meat, breaking down proteins and naturally tenderizing the steak. What we’re left with is a cut of steak that, as a result of the dry-aging process, is more flavorful and tender at the same time.

How to Dry Age Steak at Home

Now that we’ve hyped this most excellent method for preparing steak, we need to get down to the nitty gritty of just how to dry age steak. Large specialty butchers, high end steakhouses and gourmet dry aged steak online retailers typically have dedicated dry-aging rooms that control factors such as temperature, humidity and air circulation.

These extreme, dedicated set-ups will be impractical for most home chefs looking to impress at their next meat-centric dinner party. The good news is that, while handy, high tech equipment isn’t required and you can dry age meat in your own home refrigerator or spare mini-fridge with a little bit of prep work.

You’ll need to start with a larger, multi-steak cut of meat, preferably with a large amount of fat coating still remaining. You need the size and fat to protect the meat and leave you some substance to work with when you trim off the desiccated or wasted portions of your dry-aged meat when it’s done prepping.

Simply place your roast or similar hunk of beef in a refrigerator, uncovered for a minimum of 7 days and up to two weeks. Remove meat from refrigerator when ready to eat, trim off the inedible hardened parts (this is where a fat cap comes in to save the day and the underlying meat) and cook via your favorite method. Some folks recommend wrapping your dry-aged beef loosely in cheese cloth and others create complicated air circulation methods via small fans placed in the fridge. While we wouldn’t discourage good old fashioned experimentation, the truth is you simply don’t need to complicate things to get the benefits of dry aged steak at home.

Dry-Aged Tips

  • The ideal temperature for dry aging beef is between 34-38° F
  • Using a vacuum sealed bag will protect beef against contamination from other foods
  • Airflow is an important to ensure beef will dry-age properly
  • For optimal taste dry-age beef for 28-40 days

Other Dry Aged Steak Options

At this point you might be saying that dry aging a steak at home may be all well and good, but it still sounds like a bit too much work for my tastes. In that case, you’re in luck. At Chicago Steak Company we dry age our premium USDA Prime steaks in a special dry aging room, trimming and then individually wrapping steaks after they’ve been aged to tasty, flavorful perfection. Our steaks are then shipped direct to your door, precisely aged and ready to eat. Whether you purchase your dry aged steak online or do it yourself at home, you can’t go wrong with giving your high quality, premium meat a chance to mature and age prior to delving in.

Posted by Jake Eller on May 28, 2019

How to age beef

Generally speaking, meat can be either dry-aged or wet-aged. The two techniques produce vastly different results within the same cuts of meat. It’s hard to say one tastes better than the other — they’re simply different. Dry-aging tends to produce a very aggressive, pungent sort of flavor, while wet-aging creates a milder, and more universally agreeable taste. Us steak-aficionados can enjoy an intense, deeply flavored dry-aged cut, but some people would certainly point to that dry-aged flavor as being too robust or pungent. For this crowd, wet-aging might just be the answer.

In contrast to the centuries-old dry aging technique, wet-aging is a fairly recent invention. With dry-aging, the meat is left in an open-air environment. Because of this exposure to oxygen, certain bacterial growth is encouraged and enabled. This creates an intense aromatic flavor that is something akin to an aged cheese. Unfortunately, the dry aging process is incredibly resource-intensive and not particularly realistic for the home cook. Wet-aging, on the other hand, is perfectly in-reach, as it requires very little in the way of dedicated equipment.

With a few tips and tricks, you can wet-age a steak in your own home.

The first, and perhaps most important step, is to find out when your meat was originally killed and packed. Based on the date of packing, you can determine how long your window is for wet-aging. If you skip this step, chances are you’ll end up with a rotten piece of meat. Generally, the pack date will be printed on the case that the meat came in. Ask your butcher — chances are, he’ll be happy to provide that information. Or, if you’re feeling particularly hungry, feel free to buy the whole case!

As you probably know, loins come in vacuum-sealed bags. It’s important to double check the bag for leaks before going any further with this process. It’s possible (and easy) during transport for the seal to be punctured slightly, so make sure the meat is 100% air-tight.

One of the great things about wet-aging is how simple the process is — once you’ve got these aforementioned ducks in a row, the hard part is done! Place your loin in the fridge, and wait! We recommend anywhere from 30-60 days. As long as the loin is airtight sealed, mold and rot will not set in.

Once your aging is through, open her up! You will notice a distinct smell, but it shouldn’t smell rotten or spoiled. Trust us — you’ll know if it is. Give the loin a rinse in cold water, and then trim off any discolored or unwanted bits. From there, you’re good to go! It can be butchered and cooked just like any other cut you might buy, aged or otherwise.

As you can see, wet-aging is well within reach for the home cook. It just takes a bit of know-how, and a nice, prime cut of beef to get started!

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How to age beef

You may have seen dry aged meat for sale in upscale restaurants and grocery stores. It’s a pricey treat, highly sought after for its rich flavor profile and delicate texture. The process of dry aging breaks down some of the muscular tissue, making the end product both tastier and more tender. In the dining world, this method is considered superior to wet aging, which can leave meat saturated with undesirable additives.

Because dry aged meat is more highly regarded than wet-aged or non-aged meat, and because the process involves cutting down a larger piece of meat into what will ultimately be the edible finished product, these tasty products cost a pretty penny. Luckily, you can dry age at home for almost no extra cost! If you’re a meat afficionado, you should understand this process. It may be easier than you think.

Step 1 – Pick a High Quality Meat to Dry Age

If you’re going to the trouble of dry aging your meat, you want it to be good enough to merit the investment. The highest grade of beef in the USA is USDA certified “prime.”

Other meats, like pork, poultry, venison, and even fish can be aged, too. One limiting factor is size—since you’ll end up cutting off parts of your meat at the end, you’ll want to start with a fairly large chunk. A small bird or fish might not be worth the bother, but a large rib roast is a perfect starting ingredient. If you try to dry age an individual steak, you’ll end up disappointed by how much it shrinks and how much you have to cut off.

How to age beef

Step 2 – Cut Off the Fat

Don’t break the meat down into steaks yet, just trim the outside fat as much as possible. Cut slowly and carefully so you remove just fat, not meat.

Step 3 – Set Up Your Fridge

It’s a good idea to pick a dedicated refrigerator for this job, maybe a small or medium sized fridge you have hanging out in your garage or basement. You don’t want to put your meat in your main fridge to age because it can pick up flavors from other foods, and this will affect the taste. Trying to dry age meat in a regular fridge can also make the moisture levels unbalanced.

Place a small, electric fan inside to provide a steady airflow inside the fridge. Run the cord out the front door along the bottom liner, keeping it as flat as possible.

The fridge temperature should be between 29 and 40 degrees Fahrenheit.

Step 4 – Prep Your Tray

Place a wire rack on top of a large, flat tray. The tray will collect drippings that will fall through the rack. The bottom of the rack needs to sit up off the tray to encourage this process. Otherwise, your meat will end up sitting in its own drippings and this will ruin the drying.

Step 5 – Position Your Meat

Put the meat in the middle of the rack. Make sure it’s solidly in place and that the rack and tray fully support it all the way around.

How to age beef

Step 6 – Begin the Aging

Place the meat, rack, and tray inside the fridge. Just like that, and you have started to dry age your beef. In a matter of weeks, you’ll be feasting.

How long should you dry age meat after it’s in the fridge? That all depends on the result you want. The beef will be noticeably more tender after two to four weeks. You can test a little piece after the first couple of weeks to see how the flavor is developing. After about four to six weeks, the meat will have a distinct dry age taste.

If you really want the flavor profile to develop, wait six to eight weeks. You can nibble every now and then to taste test, but remember that you will affect the moisture level inside the refrigerator every single time you open the door. Try to avoid too many taste tests, or you will affect the final result. Remove your meat when it has the rich flavor you’re looking for.

Other kinds of meat will age faster. Fish, turkey, and duck might max out after three or four days, chicken can dry between one and two weeks (brine first for best results), pork and venison should dry between three and four weeks. Some kitchens flash boil especially sensitive meats like duck before dry aging, to reduce the danger of bacteria. Another approach, especially useful with fish, is to remove and clean the meat each day to discourage bacterial growth.

Step 7 – Trim

Once your meat is ready to cook, take it out and remove any parts that are now moldy or tough. A little mold is very normal and relatively harmless. Simply remove it—the rest of the meat can be consumed safely. While trimming the mold, you might want to remove any fat still remaining on the meat as well.

Step 8 – Cut Your Servings

Cut your meat into steaks of your preferred thickness and shape—you’re ready to cook!

How to age beef

Only the finest restaurants in the United States serve steaks with the flavor optimized through special aging processes. There are several aging processes used to age beef with dry aged beef, sometimes called the “Old World Style”, used by the most scrutinizing restaurants. Dry aged beef is not typically sold in supermarkets due to the time and expenses involved in the dry aging process. The process of dry aging meat goes back to around the 1950s when butchers discovered curing meat through the dry aging process created a more tender and tasty steak. The flavor of the meat matures with the aging process to produce a richer flavor which intensifies as the meat continues to age until the optimal aging has been reached. Only high quality cuts of beef are used in the dry aging process. The beef cuts must be cut thick enough with adequate marbling to handle the rigorous aging process and maintain enough body mass to produce a thick juicy steak.

Dry Aged Storage Temperature

Once a piece of beef has been selected as adequate for dry aging, the beef is hung in a refrigerated room with temperatures maintained between 32 and 39 degrees Fahrenheit or 0 to 4 degrees Celsius and humidity is controlled to ensure freshness. The preferred humidity setting varies from 50 – 85%, according to individual preference, but usually is set closer to 60%. The recommended air flow is 0.5 – 2 m/s or 1.6 – 6.6 ft/s. to ensure optimal weight and trim loss during the aging process. Once you learn how to age steak properly you will know how imperative it is to control the temperature, humidity, and air flow.

The process has to allow the beef to age naturally in order to enhance the flavor and texture of the beef. During the dry-aging process, the normal chemical processing in the body will cause the breakdown of muscle and connective tissue which aides in the tenderization of the beef. The temperature is regulated to allow for dehydration which causes the beef to shrink. The dehydration allows the exterior of the beef to dry while the interior loses water at a much slower rate resulting in increased tenderization. The loss of mass is expected to be between 10-15%. To reach optimal weight loss, the entire process takes approximately 20-40 days.

The resulting dry aged steaks are very popular in high-end restaurants by avid steak lovers, or even the occasional steak taster, because of the rich, tender, and juicy steaks served every time. Whenever dry aged steak is advertised by a restaurant, the customers automatically know the steak will come from only high quality beef put through a rigorous processing to ensure a scrumptious steak.

At Chicago Steak Company, we hand select only the best steaks for our customers. The dry aged steaks are always abundant in marbling to ensure the mouthwatering flavor our customers have come to expect. The rich flavor guaranteed by our dry aged Ribeye, Strip Steak, Filet Mignon, T-Bone, and Porterhouse Steaks are sure to please even the most scrutinizing of steak connoisseurs.

How to age beef

How to age beef

Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product.

There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For those who aren’t set up with the right equipment to hang a critter, wet aging is a great alternative. This process is really simple, but when it comes to venison, there isn’t much info available on the wet aging process. So I set out to test different aging times for venison loin and compare whether or not the difference of tenderness was worth the time invested.

Before I get into the details, let’s be clear on what aging is and why we want to do it. Animals are athletes, which means their muscles are highly developed. Enzymes in the body are constantly building up and breaking down protein and the breakdown process continues even after death. Rigor Mortis takes over for a short period of time after the kill and then calpain, the primary enzyme responsible for this action, begins to break down muscle fiber. Therefore aging is sometimes referred to as a decaying process, but understand this is not the same as spoiling your meat.

Wet aging is relatively new. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days. The enzymes are still at work breaking down the tissue and the bag seals out air to prevent contamination. This is a much easier process that can be done to frozen meat. In fact, many times I take meat from the freezer a week before I plan to cook and allow it to age if I didn’t do it prior to freezing.

This technique is better for lean cuts that have no protective barrier of fat because it eliminates water loss. The downside to wet aging is that the meat does not concentrate and develop the depth of flavor the way dry aging can because there’s no water loss or mold growth. It does, however, rest in a bag of its own juices and blood, adding what most consider “gamey” flavor.

How to age beef

Because of this, I allow the meat to sit in the fridge unwrapped on a cooling rack set inside a sheet tray for 24 hours prior to sealing. This gives the meat time to dry out and excess blood drip into the tray before sealing in the bag. For example, if you shoot a deer or antelope that’s been eating a bunch of sage, I would recommend this. After every 7 days of aging, pour out the blood, pat it dry, and reseal again, repeating until you are done aging.

During my research I came across a few standard time frames; 7 to 14 days seemed to be the typical length. That didn’t seem quite long enough for venison. To test different aging times, I took a 6-inch portion of the backstrap and let it dry age in the fridge (set at 35 degrees) for 24 hours to let blood run out. Then, I vacuum sealed the loin and left it in the fridge for another 7 days. After a week, I opened the bag, drained any blood that leeched out, cut a 2-inch filet off, labeled it, and froze it. I vacuum sealed the leftover loin and let it age for another week. Again, I cut a 2-inch filet off, labeled it, and froze it. Finally, I resealed the last 2-inch filet and let it age for one more week. By the time I was done, I had three 2-inch filets for testing: a 7-, 14-, and 21-day age.

When ready to test, I defrosted the other two steaks and seasoned them with a touch of salt, pepper, garlic, and thyme. I decided to cook a la plancha by searing them in a cast iron pan on the grill. I tried to cook each to the exact same consistency of medium-rare. You can see by the pictures that there isn’t much of a difference in appearance between the aged filets. In fact, there wasn’t a huge difference in flavor either; none of the pieces had any off-putting flavor. I didn’t find a big difference in tenderness between the 7-day and 14-day filets, but the 21-day age was melt-in-your mouth tender.

So what did I learn? I’d recommend a 14-day minimum age for venison, but will occasionally do 21 or 28 days. Even though this was tested using backstrap, I think it will make a dramatic affect on other primal cuts, as well. My only regret with the test was that I didn’t have more loin to wet age and experiment with. It was so damn good.

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BBQ Butcher
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Post by BBQ Butcher on Jun 8, 2005 16:10:52 GMT -5

Beef can be aged so that the flavor and tenderness are enhanced. As the beef ages, enzymes in the meat are released which help to soften the tough, connective tissues. Aged beef should not be confused with old beef, which refers to beef that has come to the end of its shelf life.

Purchase a whole striploin, rib eye or top sirloin and make sure the cryovac is still tight. Ask the meat department for the the “packing date” on the box that it came in. This is VERY important! You don’t want to know the date on the price sticker or the date they got it in. you want the packing date on the box that it came in. If the date can’t be determined, then find another place to get the meat or wait until their next order and ask them to save the packing box. Once you know the packing date you can put the meat in your extra refrigerator at approx 35-36° and leave it alone until it has aged a total of six weeks. Not six weeks from when you bought it, but six weeks from the packing date. Check it every few days to make sure the wrapping is still intact and no air or liquid loss.

If you notice liquid leaking or the cryovac is starting to get puffy, you have a leak and cut the meat up immediately and freeze or use.

At the end or ‘your’ determined aging time, place the meat in a sink and open, carefull not to slice across the meat with your knife. More than likely, an odor will greet your nose. This is normal, as the enzymes I mentioned earlier are reacting with bacteria inside the cryovac. Rinse the meat off with COLD water and pat dry. All, most or part of the odor will be gone. A short time, 30 minutes, of ‘air’ drying back in the refrigerator should also help to dissipate the odor. You may, or may not, still have a slight odor, but don’t worry about it. Dry aged beef has a ‘musty’ odor that’s hard to get rid also.

Cut your steaks and enjoy! Remember. ONLY whole primal cuts can be aged, NOT individual steaks. Trying to age a steak will end with an OLD STEAK.

How to age beef

How to age beef

Aging meat isn’t really optional when it comes to wild game. For lean, tough cuts that hunters are familiar with, this is a necessity to create a quality end product.

There are two types of aging, each with their own pros and cons. Dry aging is considered to be the traditional form of aging. For those who aren’t set up with the right equipment to hang a critter, wet aging is a great alternative. This process is really simple, but when it comes to venison, there isn’t much info available on the wet aging process. So I set out to test different aging times for venison loin and compare whether or not the difference of tenderness was worth the time invested.

Before I get into the details, let’s be clear on what aging is and why we want to do it. Animals are athletes, which means their muscles are highly developed. Enzymes in the body are constantly building up and breaking down protein and the breakdown process continues even after death. Rigor Mortis takes over for a short period of time after the kill and then calpain, the primary enzyme responsible for this action, begins to break down muscle fiber. Therefore aging is sometimes referred to as a decaying process, but understand this is not the same as spoiling your meat.

Wet aging is relatively new. Essentially all you do is vacuum seal your meat and leave in the fridge for 7 to 28 days. The enzymes are still at work breaking down the tissue and the bag seals out air to prevent contamination. This is a much easier process that can be done to frozen meat. In fact, many times I take meat from the freezer a week before I plan to cook and allow it to age if I didn’t do it prior to freezing.

This technique is better for lean cuts that have no protective barrier of fat because it eliminates water loss. The downside to wet aging is that the meat does not concentrate and develop the depth of flavor the way dry aging can because there’s no water loss or mold growth. It does, however, rest in a bag of its own juices and blood, adding what most consider “gamey” flavor.

How to age beef

Because of this, I allow the meat to sit in the fridge unwrapped on a cooling rack set inside a sheet tray for 24 hours prior to sealing. This gives the meat time to dry out and excess blood drip into the tray before sealing in the bag. For example, if you shoot a deer or antelope that’s been eating a bunch of sage, I would recommend this. After every 7 days of aging, pour out the blood, pat it dry, and reseal again, repeating until you are done aging.

During my research I came across a few standard time frames; 7 to 14 days seemed to be the typical length. That didn’t seem quite long enough for venison. To test different aging times, I took a 6-inch portion of the backstrap and let it dry age in the fridge (set at 35 degrees) for 24 hours to let blood run out. Then, I vacuum sealed the loin and left it in the fridge for another 7 days. After a week, I opened the bag, drained any blood that leeched out, cut a 2-inch filet off, labeled it, and froze it. I vacuum sealed the leftover loin and let it age for another week. Again, I cut a 2-inch filet off, labeled it, and froze it. Finally, I resealed the last 2-inch filet and let it age for one more week. By the time I was done, I had three 2-inch filets for testing: a 7-, 14-, and 21-day age.

When ready to test, I defrosted the other two steaks and seasoned them with a touch of salt, pepper, garlic, and thyme. I decided to cook a la plancha by searing them in a cast iron pan on the grill. I tried to cook each to the exact same consistency of medium-rare. You can see by the pictures that there isn’t much of a difference in appearance between the aged filets. In fact, there wasn’t a huge difference in flavor either; none of the pieces had any off-putting flavor. I didn’t find a big difference in tenderness between the 7-day and 14-day filets, but the 21-day age was melt-in-your mouth tender.

So what did I learn? I’d recommend a 14-day minimum age for venison, but will occasionally do 21 or 28 days. Even though this was tested using backstrap, I think it will make a dramatic affect on other primal cuts, as well. My only regret with the test was that I didn’t have more loin to wet age and experiment with. It was so damn good.