Dry Aging in a Side by Side style fridge possible?

  • Nazdra
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1 month 5 days ago #14822 by Nazdra
Hey all,

I'm looking to dry age my first ribeye! But I'm running in to what might be a potential problem. I have a side by side fridge that would squish the sides of the meat inwards since it not as wide as the roast. Is this ok? The ribeye would be on a cooling rack so there is airflow underneath but the meat will be touching the sides of the refrigerator so there would be airflow on those contact parts. Has anyone else ran into this problem?

Do you need to have a fridge wide enough to allow the steaks to have good airflow on all sides?

Also side question does dry aging a prime vs a choice cut make a huge difference?

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  • RRP
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1 month 4 days ago #14825 by RRP
Welcome aboard! Your best bet is to measure the width of the refrigerator and then cut off a steak or two so that your resulting sub-primal will fit with at least some space on the ends.

Generally you can easily get "wowser" results using choice cuts rather than prime.
Ron

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