Can dry-aged beef go bad?

In this brief guide, we will answer the question, “can dry-aged beef go bad,” and discuss how steak is dry-aged, and how I can dry aged frozen beef.

Can dry-aged beef go bad?

Dry-aged beef can go bad. The point of dry-aging is to bring out the flavor and tenderness; if the meat has gone bad, it will most likely not taste good, and it could also make you sick.

What is dry-aged beef?

Dry aging is a process where the beef is hung in a controlled environment to let the moisture evaporate. The meat dries out, making it tender and flavorful.

Dry aging beef is a two-step process: first, you hang it, then you cut away any bad spots. The first step takes about 14 days and the second takes about three weeks, for a total of about four weeks.

During this period, bacteria will grow on the surface of the meat and begin to break down its proteins and fats into other compounds that give it its unique flavor, but only if you do it right! 

How is steak dry-aged?

To dry-age steak, you need to place it in a temperature-controlled environment and remove the moisture from the meat by allowing it to air out. This can be done by hanging or laying out your steaks on racks or trays and letting them hang out for anywhere between 2 weeks and 6 months.

Dry-aging is a process in which the moisture in steak is allowed to evaporate, yielding a tender and flavorful result. The process also helps to break down the meat’s muscle fibers, making it more tender.

Because of this process, dry-aged beef tends to be more expensive than non-aged beef.

How should I find cured meat when I dry-aging my meat to be healthy? 

When you’re looking for cured meat to dry-age your meat, you want to find a place that’s been curing meat for a long time.

You should also make sure they have good reviews and a lot of experience with the type of meat you’re looking for.

If you can’t find it locally, there are plenty of online options as well.

How do you dry-age beef without it going bad?

If you don’t dry-age your beef properly, your meat will end up tasting weird or going bad before you get to enjoy it.

To keep your beef from spoiling during this time, there are a few things you should do:

  1. Make sure that your fridge temperature is at least 36 degrees Fahrenheit.
  1. Make sure that there’s enough humidity in the air, if not, try putting a container of water inside the fridge door or setting up an electric humidifier nearby (just make sure it’s not too close).
  1. Don’t cut into the meat before eating, this will allow bacteria to grow on beef.

Does dry-aging cause mold?

Yes, dry-aging beef may sometimes cause mold to grow.

Dry-aging is a process that involves allowing the meat to age in a controlled environment before being cooked and eaten. During this process, some mold may grow on the exterior or interior of the meat. This mold is not harmful, but it can be easily removed with proper cleaning techniques.

The amount of mold that grows depends on how long the meat has been aged and what species it is. For example, beef tends to develop more mold than lamb because it stays in the dryer for longer periods of time. The longer you dry-age your meat, the more likely it is to develop mold.

How can I dry aged frozen beef?

Dry-aging frozen beef is not impossible, but it does have a few requirements:

For example, you will need a large refrigerator that can maintain temperatures of 32°F to 40°F. This is important because if the temperature rises above 40°F, the beef will thaw and spoil. You should also consider whether or not you want to dry-age the beef all at once, or in smaller batches, as this will help you determine how much space you will need for your meat.

The environment where your meat is stored needs to be free of any contamination from food products, so make sure that your refrigerator is thoroughly cleaned with bleach before storing your beef there.

Beef should be vacuum-sealed with a plastic bag before storage, then placed on a rack in the refrigerator where air can circulate around it evenly. It is important to keep track of the time and date when you place your beef in storage so that you know when it has been aged for long enough.

Once dry-aged appropriately (usually about 4 weeks), remove the beef from its bag and allow it to warm up to room temperature for at least one hour before cooking and serving as normal!


In this brief guide, we have addressed the question, “can dry-aged beef go bad,” and other questions related to the subject, such as how is steak dry-aged, and how can I dry age frozen beef.


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Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.