512737 Thu Apr 24 15:21:55 -0700 2008 9 1 San Francisco Bay Area 0 3627194 I recently read Jeffrey Steingarten's long piece in which after thorough research he decided that six or seven weeks was the optimal time to dry-age prime beef. I read that Epic dry-ages for four weeks. Bryan's in SF, 30 days. Any other places that go longer than the usual three weeks? Thu Apr 24 15:21:57 -0700 2008 11369 Robert Lauriston 1 3627409 There are many variables to dry-aging beef. The length of time wet aged before removal (if cryovaced), particular cut and amount of fat present, whether dried on a hanging side or quarter, temperature of refrigerator, breed of steer, etc. I think the reluctance to dry-age commercially is the loss of moisture and risk of an "overdried" flavor. I would guess that if you wanted a heavily aged primal cut, a good vendor like Bryan's would age it for you...maybe for a slight fee. Thu Apr 24 16:44:25 -0700 2008 3627194 12274 OldTimer 2 3627464 Yeah, in fact Baron's advertises that service on its Web site. But that's an expensive experiment. Thu Apr 24 17:05:09 -0700 2008 3627409 11369 Robert Lauriston 1 3627584 I thought Bobo's dry aged it for 4-6 weeks. Thu Apr 24 17:56:09 -0700 2008 3627194 14573 Scott M 2 3628800 Their Web site says 4-6 weeks, their menu says "up to 6 weeks." They pan-sear rather than grilling over charcoal or hardwood. Fri Apr 25 08:16:32 -0700 2008 3627584 11369 Robert Lauriston 1 3627598 Bryan's ages their beef for varying periods and sets the price accordingly. Call the Corte Madera store (the main beef aging location) and inquire about 40 to 50 day dry-aged beef. I'm sure you can get some. Thu Apr 24 18:00:37 -0700 2008 3627194 11277 Paul H 1 3647401 Did you make a choice? Do you have any feedback on quality? Thu May 01 12:28:09 -0700 2008 3627194 11277 Paul H 2 3647655 Waiting for more grill-friendly weather. Thu May 01 13:27:00 -0700 2008 3647401 11369 Robert Lauriston 1 5149810 "The Lunny Ranch that raises organic beef grazed on certified organic grasslands for the Vineyards Inn is situated in the nearby heart of the Point Reyes National Seashore. The Pacific Ocean borders one side of the ranch and Drakes Estero borders the opposite side. This moist, marine environment provides for excellent pasture productivity, giving their cattle plenty to eat. Chef Esteban purchases the entire animal & dry ages it for six weeks to insure tenderness." Mon Nov 02 12:51:28 -0800 2009 3627194 11369 Robert Lauriston 2 5149914 We go to Bryan Flannery's Fine Foods in Corte Madera. He has a large walkin he has turned into an aging room. I've heard of folks getting dry aged beef from him of up to 60 days. Once you get past about 35 days the flavors tend more toward the gamey side with 60 days really taking on the gamey character. I would recommend getting a full cut bone in ribeye (about 2 to 2.5 inches thick) and searing the outside on the grill or cast iron and then finishing in the oven to 115 degrees (for rare/medium rare) and then letting the meat sit for about 5 minutes, slicing and serving. Absolute heaven. I've had a dry aged ribeye from Baron's (about 60 days IIRC) and it was quite good too. Btw, this past weekend was great grilling weather and this week looks just as good. Mon Nov 02 13:15:32 -0800 2009 5149810 280762 skwid