Cannibals knew of the extraodinary qualities of dry aged beef. As told by the ancient tribes of Papua New Guinea, the older the tribes man the tastier the feast. This has been passed down by generation after generation and now, thankfully for the most of us, we just dry age our beef.
This is a slab of meat, or a fillet, if so inclined. It’s a tasty treat if you’re into that sort of thing.
I got some Banquet Bags from Smoked and Cured to try my hand at dry ageing some beef at home.
I put this Scotch Fillet portion into one of these special bags and sucked all the air out. Following the recommendations that came with the product I left as much of the blood as I could. This is to help bind the bag to the meat.
Once sealed in the bag I put it on a rack and plonked it in the fridge. You can leave it there for as long as you like.