dry aged steak

[svrn]

If i buy dry aged meats is that the same as high meat or no?

[RawZi]

    That is not a highmeat. Do a site search here, and read how we all make our highmeats.

[svrn]

I know that the preparation is different in that the dry aged steak is allowed to air out rather kept in jars and that the cut is kept whole rather than cut into cubes. What i want to know is what difference that makes in the end product given an equal amount of aging.

[RawZi]

    Dry age one steak seven to ten weeks while you make highmeat at the same time. Stick your nose right up to the dry steak and sniff very deep. Do the same in the jar of highmeat. The aroma let's you know more or less what kinds of bacteria may be present. I use dry aging to get rid of smelly bacterial slime from fresh meat delivered late in plastic.

[Polyvore]

Sorry to necro an old thread, but I thought it more suitable than making a new one:

I am wondering if you can dry age minced and organ meat? I am thinking of eating dry aged foods before I try anything like high meat.
If dry aging can get rid of the sliminess then I think I will enjoy eating more.

[svrn]

when iv dry aged my liver it turned very leathery and was unpleasant to eat in my opinion.

[Ioanna]

i dry age just about everything until i get around to eating it. it adds flavor and does dry it out, getting rid of the sliminess! 

for liver, i leave that in the fridge too, but when i'm ready to eat it i cut in little pieces and put it in my dehydrator for a few hours to change the texture. i enjoy eating it like that for now.

[Polyvore]

Apparently fridge odors are a problem when dry aging food, do you have two fridges, one for meat one for other stuff?

[svrn]

my animal and plant foods are all in one fridge.

[Ioanna]

i put any plant stuff in the bins at the bottom, but i don't eat much of that. i don't find any problems with one fridge.

[jessica]

it might also depend on where you live and the initial cleanliness of your fridge.  humid areas may be an issue