Dry-aged beef has gained market share in Brazil over the last several years. So, it’s important to know how the dry-aging process affects the quality of beef, especially beef from Zebu cattle, since those cattle are raised in large numbers and are easy to find in that country.
As the market demand increases, a few opportunities exist to produce dry-aged beef regularly. One of them is a possibility of freezing the loins and storing them before aging. This method might help cut down on the ups and downs of getting high-quality beef to market, and it would also make prices more competitive. Another option is to freeze the steaks after trimming them and making the dry aging. This will extend the product’s shelf life and make it easier to find in stores.
Freezing is a well-known, efficient method to extend shelf life. Also, freezing can make beef more tender because the ice crystals that form during the freezing and thawing process break down the structure of muscle fiber. But the same process can also lead to unwanted oxidation and more purge losses, both of which are bad for the quality of the beef.
A small number of studies have looked at what happens to beef quality when it freezes and thaws before or after dry aging. So, we looked into whether it was possible to dry-age beef using loins that had been frozen first, as well as how freezing affected the weight loss during dry aging and the physical, chemical, and microbial properties of the beef. We also looked at how freezing affected the main quality traits of steaks made from dry-aged loins.
Dry aged beef is prized for its intense, complex flavors and melt-in-your-mouth tenderness But the dry aging process takes time and can be expensive This leads many home chefs and meat enthusiasts to wonder – can you take previously frozen beef and dry age it after thawing to get those same delicious results at a lower cost?
In this article we’ll dive into the pros and cons of dry aging previously frozen beef and look at some research on how effective it can be. We’ll also cover best practices if you do want to give dry aging thawed beef a try.
How Does Dry Aging Work?
Before getting into frozen beef specifically, let’s quickly review how the dry aging process works. Dry aging involves storing large, untrimmed primal cuts of beef in a precisely controlled cooler for anywhere from 21 to 120 days.
During the dry aging period, the meat loses moisture which concentrates the natural flavors. Enzymes in the meat also break down connective tissue resulting in more tender beef. In addition natural microbial activity on the meat’s surface develops deeper, more complex “funky” flavors.
The key factors for optimal dry aging are:
- Temperature maintained at 34-38°F
- Humidity of around 85%
- Good air circulation
- Sanitary conditions
At the end of the aging time, the beef is trimmed of any dried out or discolored portions, then cut into steaks or roasts for cooking.
Potential Advantages of Dry Aging Thawed Frozen Beef
Okay, so now that we understand how traditional dry aging works, what are some potential upsides to taking previously frozen beef and dry aging it after thawing?
Cost savings: Frozen beef primals often cost 30% or more less per pound than fresh beef intended for dry aging. So you can potentially save a lot on the starting material.
Convenience: It’s easier to find frozen primals than giant fresh primal cuts meant for dry aging. Frozen beef is available at most grocers.
Extend shelf life: If the frozen beef was at peak freshness when frozen, dry aging after thawing can extend its usable shelf life.
Space saving: Frozen beef takes way less storage space than huge primal cuts. You can thaw and dry age as needed.
Experimentation: It can be fun to experiment with dry aging thawed beef just to see how it turns out. The results may surprise you.
Potential Drawbacks and Risks of Dry Aging Thawed Frozen Beef
However, there are also some significant drawbacks and risks to be aware of with dry aging previously frozen beef instead of fresh never-frozen cuts.
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Moisture loss: Multiple freeze-thaw cycles drive out moisture. Starting with frozen beef means there is less moisture for the dry aging process.
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Freezer burn: Even with proper commercial freezing, some level of freezer burn can develop. This damaged meat will need trimming.
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Reduced aging effect: Enzyme activity slows way down or stops during freezing. This reduces the beneficial effects of dry aging.
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Higher risk: Previously frozen beef is more prone to spoilage and bacterial issues from repeated thawing. Precise temperature control is critical.
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Texture changes: Freezing alters the meat structure which can result in a mealy or soggy texture after thawing and dry aging.
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Discoloration: Oxidation and dehydration during freezing often causes unappealing discolored patches.
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Interruption: Thawing frozen beef adds a long pause in your dry aging timetable. Temperature fluctuations during thawing can encourage spoilage.
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Lower yield: Due to heavy trimming of damaged areas, dry aging thawed frozen beef can result in much lower finished yields and profits.
Scientific Research on Dry Aging Thawed Frozen Beef
Research on dry aging thawed frozen beef is limited. But a 2019 study in the Journal of Animal Science examined how freezing impacts the dry aging process.
In the study, some fresh beef loins were dry aged for 14 or 28 days. Another batch of loins was frozen for 2 months at -20°C before being thawed and dry aged.
The results showed the frozen then dry aged beef had substantially more moisture loss and oxidation than the fresh dry aged beef. Sensory panelists also rated the previously frozen dry aged beef lower for juiciness, beefy flavor, and overall palatability.
The researchers concluded that freezing beef prior to dry aging results in lower quality compared to dry aging fresh never-frozen cuts. The freezing damages the meat too much for proper dry aging.
Best Practices for Freezing Beef for Potential Later Dry Aging
Okay, so while dry aging thawed frozen beef is not ideal, what if you already have frozen beef and want to experiment with dry aging some? Here are some tips:
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Start with high quality beef – pick cuts with ample marbling and fat cap
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Freeze quickly – use blast freezing to -10°F or below
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Wrap tightly – use multiple layers of freezer paper
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Maintain stable temp – avoid fluctuations during storage
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Limit storage time – under 3 months is best
Following best practices for freezing reduces damage and gives previously frozen beef a fighting chance at benefiting from dry aging.
The Verdict: Is Dry Aging Thawed Frozen Beef Worth It?
Based on the research and potential problems, dry aging previously frozen beef is generally not recommended, especially for commercial purposes. However, for home experimentation on a small scale, it may be worth trying with high quality frozen meat.
While you probably won’t achieve the same spectacular results as dry aging fresh, never-frozen beef, you can still potentially improve flavor and tenderness in thawed frozen cuts through the drying process. It’s always fun to test these kinds of things out for yourself.
The key is managing your expectations, selecting the highest quality frozen beef, following strict sanitation procedures, and understanding the risks and limitations involved. Within those parameters, dry aging thawed frozen beef can yield some delicious meat.
So go ahead and experiment with that frozen primal in your basement freezer. Just use caution, arm yourself with knowledge, and have fun seeing how close you can get to the real deal dry aged flavor. With the right protocol and luck, you may just end up with some shockingly tasty steaks.
Share This Story Author is affiliated with the School of Food Engineering / University of Campinas – Campinas/SP/Brazil.Astrid Caroline Muniz da Silva, Department of Food Technology at the University of Campinas, BrazilMaristela da Silva do Nascimento, Department of Food Technology at the University of Campinas, BrazilFelipe Azevedo Ribeiro, Department of Animal Science at the University of Nebraska-LincolnDr. Chris Calkins is a professor of Animal Science at the University of Nebraska and can be reached at [email protected]érgio Bertelli Pflanzer, Department of Animal Science at the University of Nebraska-Lincoln
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What happens when you DRY AGE a steak and FREEZE it for Over 1yr.
FAQ
Can you dry age beef after freezing?
Is 2 year old frozen beef still good?
Can frozen meat be wet-aged?
Why does dry aged beef not go bad?
Can You Dry Age frozen meat?
It is possible to dry age meat that has been previously frozen. The meat will need to be thawed before it can be dry-aged. Freezing meat before dry-aging may influence the aging process and, in some cases, may prevent the meat from aging. Frozen meat cannot be dry-aged. What is dry aging?
Can You Dry-Age frozen beef?
The short answer is yes, you can dry-age previously frozen beef. However, there are some important things to keep in mind. Firstly, the freezing process causes moisture loss in the meat, which can affect the dry-aging process. A 2019 study by food scientists found that freezing meat before dry-aging may prevent the meat from aging properly.
What temperature should I dry age my beef?
This is an important point! A 2016 study on dry aging beef determined that the ideal temperature to dry age your meat is between 32 °F and 39.2 °F. This temperature is controlled and monitored throughout the aging process to ensure the quality of the final product.
How do you Dry Age frozen beef?
To dry age frozen beef safely and effectively, you’ll need the following equipment: Start by placing the frozen beef package on an elevated wire rack to allow airflow underneath, such as a wire cooling rack, with a tray underneath to catch any drips. Thaw the beef in the fridge until it reaches the ideal temperature range of 34o to 38o.