Today is day 10 of our beef aging experiment. Here is the beef on day 1:
Here it is again on day 5:
And, finally, here it is on day 10:
You can see how much darker the meat is. You can also see some mold growing on it. This is the dry-aging process working on the meat. In four more days, we're going to be eating a steak from this rib.
Each night at dinner time, Guy changes the cloth and checks the humidity and temperature of the fridge, which have been holding steady at 36F temperature, and 75F humidity.
So far, the experiment is going well.