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Dry Aging Food

I have a dry aged boneless short loin for around 40 days, the edge of meat near the fat cap developed some brownish texture on the surface.  Are those bad? Edible?

The brown coloring is due to oxidation, which plays a role during the dry aging process. It does not have to be trimmed all the way, in fact it’s what gives the nutty sense of uniqueness to dry aged meat. But we would recommend getting bone in cuts for your next aging, to protect the meat and increase the yield of the final product.

I spotted some white dots on back of my bone-in pork loin.  What is it? Bad mold?

It looks like penicillin-based mold like the white mold you find on a fine cheese, such as French Brie or Camembert.  It is a natural part of the fermentation process.  Bad mold are usually greenish or black, and would have a distinct pungent smell.

We have a growing family and I believe this would be an excellent option for buying the sub-primal cuts.  While it is being “stored”, I could also age the meat. What is the consumption rate?

PAG-400 is designed especially for homes and smaller restaurants.  But, the capacity is the largest in its class, holding up to 100 lbs (45 kg) of meat with the use of our exclusive meat racks. Consumption rate will depend on the frequency of consumption and length of dry aging. Please see below reference:

Length of Dry Aging: 30 days

Meat:  Prime Ribeye bone-in; professional butcher called it, size 109 cut (about 6-7 bones)

Primo Ager capacity:  up to 100 lbs (roughly 11-15 lbs / 5kg-7kg) meat per rack in 6 racks + One 1/2 size 109 cut 

If you are dry aging as above, ending on the 30th day, you can start consuming your steaks from the meat racks.  Each meat rack serves roughly 4-5 Tomahawk steaks (each tomahawk is around 40 oz).  So, if you replenish the empty rack, basically you can have this amazing dry aged steak every 4 - 5 days.

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