Aging Strip Loin Roast

[elmo]

I bought a nice piece of strip loin roast yesterday. It is Angus AAA Canadian Beef and weighs almost 5 kg.

I will remove the fat today and want to age it in fridge. I read on net that to age meat, leave it uncovered in fridge for a couple of days.

But I am not sure how long can i leave it for and will it be bad to age it, then cut it into stakes and freezing the stakes?

I will be cooking some stakes immediately after aging process but it is too big so i will be freezing the rest.

And does anyone know how this aging process makes the meat more tender and better taste?

elmo

 

[Dave/G]

I'm no help on the ageing process, although there is much info on it all over the internet and here if you search. IMO, however, do not cut off the fat now. Wait until you cut the meat into steaks, then trim each steak as needed, leaving 1/4" of fat around the edge. Go for steaks that are at least 1 1/4" thick, IMO.
Also, when you grill them, don't go to 190*

unless you want to use them as hockey pucks

link from cooking section