415 Beef Primal Cuts
Beef Primal Cuts
Ribeye
Sirloin
Tomahawk
Striploin
Porterhouse
How to use
- Maintain your unit between 1°c–3°c to halt spoilage but warm enough for natural enzymes to break down tough connective tissues.
- Set relative humidity at 75% to 80% on your KK Dry Ager. If humidity is too high, you risk “slick” surface spoilage; if it’s too low, you’ll suffer excessive “trim loss” as the meat develops a thick, woody crust too quickly.
- When hanging ensure 360-degree air circulation and avoid touching the walls of the unit, as stagnant air leads to uneven aging and off-flavors.
Cut Type Guide
| Cut Type | Ideal Duration | Typical Weight Loss | Flavor Goal |
|---|---|---|---|
| Striploin / Sirloin | 21 – 28 Days | 10% – 15% | Mildly nutty; noticeably more tender. |
| Ribeye (Bone-in) | 30 – 45 Days | 15% – 20% | Classic “blue cheese” funk and buttery fat. |
| Tomahawk / Porterhouse | 45 – 60 Days | 20% – 25% | Intense mushroom notes; extreme tenderness. |
| Large Primals (107 Rib) | 60 – 90+ Days | 30% + | Pungent, game-like “charcuterie” profile. |