I would think that salting it beforehand would negate they “dry” part of the aging process, since it would bring moisture to the surface. Perhaps you could age it, then brine? Although that might be doing the same thing. Worth checking into more — it seems like brining poultry and aging beef have similar results: tenderizing and adding flavor — but not sure why one process is chosen over another.

So did you salt or brine it before you dried it? I’ve seen where Cook’s does a heavy kosher salting with the idea that juices get drawn up to the surface by the salt, dissolving the salt, and then taking salt and juice back down into the center of the meat. But they had the meat covered and only let it sit for 24 hours. Any thoughts as to how salting and/or seasoning on the front-end would affect this process for the better or worse?

I did know that at least one of the processors aged the whole carcass before it was processed (interestingly — I know it was the processor of the fattier beef! — I’ll have to check on the other farm). What I didn’t know was whether that meant the meat was “aged” to a maximum. I also don’t know how one type of cut would compare to itself aged and not-aged, and it’s worth a future taste test. We have a limited number of roasts from each cow (since we’re splitting with other families) so it might take waiting for our next one.

We do plan to do a blind test with steaks! We will probably grill them when the weather gets warmer, have the other cow-sharing families over, and do a full-on multiple-person blind test. Fun times — and I’ll surely post the results.

The burgers — in our experience with leaner beef, we just didn’t like them (and you’re right — it has more to do with it being less juicy than with flavor or texture). Maybe we just like greasy burgers? That too is worth some testing when grilling weather returns.

I’d be curious to hear how the steaks from the two farms compare (try tasting them blind). While lean burger meat can be less juicy, one thing that really surprised me a few years back (and ever since) was to discover how marbling/fat has a pretty small impact on tenderness and also flavor. On balance, I like nicely marbled beef (esp. nicely marbled grass-fed & finished beef) but I’ve many times preferred the flavor and texture of a leaner steak or burger in blind tastings.

I’m SOOOOO trying this and adding this post to my grass-fed beef cooking tips post, too.

Thanks for joining in on RFW!

Kelly

Ed — I think you’re right on the wild game comparison; though I have no experience with such (here’s hoping I get the opportunity sooner rather than later). The meat was processed by USDA-approved facilities chosen by the individual farm. Our 100% grass-fed quarter was from a farm called Skillington; the grain-finished beef was from Fischer Farms. Both are located somewhere outside Indianapolis.

We’re heading to a local brewery for our Valentine’s dinner Sunday evening, and the place boasts steaks with a choice: you can opt for either wet-aged or dry-aged beef – with a significant price jump; now I understand why. Guess which I’ll be going for?