Aged meat?

Must sit on hands and not type any of the thousands of innuendos that immediately come to mind regarding aged meat and the shrinkage involved...

Sounds like a great plan. Do those bags compensate for modern, dehumidifying (Frost Free) refrigerators? Don't forget, a butcher's aging cooler do not have dehumidifiers cranked up...

Thank you Roccus7, Wader pm me last night to take a look here and see if I could add anything. That was my first thought on the refrigerator and the bag thing? Also I was wondering how much of the steak or cut would be useable. When we hang the primal for aging they are generally large shortloins, export ribs with cap on and feather bones, and bone in shells. They average anywhere from 17-30 pounds going into the box. Meaning that after 25-28 days of dry aging the shrink is then sliced off to reach the good stuff. That could be anywhere from a half inch to over an inch all the way around the primal depending on how marbled it was. Prime beef could be even more. But I’m not sure how those bags work, never tried them. But I don’t believe I would eat anything near the surface of a dry aged steak.

The pores or construction of the bags allow moisture to pass from to meat to the external environment in the fridge. I couldn't possibly answer if the science accounts for differences in modern day refrigerators however it would be my belief that the majority of residential refrigerators today are frost free models. You tube does show the trimming away of the exterior or the dried outer area of the beef. However they do mention that there are uses for the trimmings in for example gravy or sauces. I'm very interested in the flavor profile of aged beef, having heard it referred to as being funky, and described as having a concentrated beef flavor. In your opinion is this an aquired taste or something every beef eater should try at least once in their lives?

Must sit on hands and not type any of the thousands of innuendos that immediately come to mind regarding aged meat and the shrinkage involved...

While you maybe able to restrain yourself Dom - I on the other hand am not so lucky.

My ex-wife use to call my...........

Nevermind

While you maybe able to restrain yourself Dom - I on the other hand am not so lucky.

My ex-wife use to call my...........

Nevermind

Lol

By all means you have to try aged beef. I find it to be more flavorful as far as the steak flavor and believe it to become more tender by the aging process. Never thought to use trimming in stock or soups. Some of the primal I’ve trimmed looked as if you could put a leash on it and take it for a walk...?

Wouldn’t it be wise to just order one prime steak from a local butcher , Whole Foods or online service
Prior to attempting to age an entire prime rib

I love a piece of beef with 30 or even as much as 180 days on it
But my sweet spots 60 to 90 days

many ppl don’t like aged meat it’s not as juicy and developes flavors that not everyone cares for

so many places to get a good piece to try

Opps first line should read

prime aged steak

Some of the primal I’ve trimmed looked as if you could put a leash on it and take it for a walk...?

Whattsa matta Joe, not fond of the fungus among us???

Back on topic, isn't a refrigerator a bit colder than a meat locker?

The dry aged case is kept at approximately 34*-39* and never have I sold anything over 30 days. Tony the larger primal is used to cut into steaks and displayed for retail sales. So they need to look red and not dark as will an individual steak aged would look. Eeeeew... that’s old n aged! Exactly lady! You want Wader’s number??

Thanks joe

my local butcher
Tres piasanos on smith street is usually around 30 plus days
He’s case is full of
Loins
Short loins
And ribs in various stages of drying
He’s held some ribs for me at 60 days

most of the older stuff I’ve had has been in high end steak houses

180 days was on the funky side even for me
no one else at the table liked it at all

I though it was ok a went well with my wine
But wouldn’t be in a hurry to try anything older than 180

Some place in nyc are doing them well over that now

The dry aged case is kept at approximately 34*-39* and never have I sold anything over 30 days. Tony the larger primal is used to cut into steaks and displayed for retail sales. So they need to look red and not dark as will an individual steak aged would look. Eeeeew... that’s old n aged! Exactly lady! You want Wader’s number??

😡

shut up you!!

After doing some research I've found that more than a few trains of thought say, in their opinions, there is no significant benefit to aging primal cuts longer than 30-40 days. I have no basis to agree or disagree with this summation but feel 30 days or so is a good enough place to start. I'm actually starting to get a bit excited about this project. Lol

30 days is a minimum to add any significant flavor profile to your primal cuts
Over thirty thoses flavors will intensify
The only question is will you enjoy that more intense flavor
Great steaks are plenty tender to start
30 days does tenderize them some, more than thirty I find the effect negligible

😡

shut up you!!

See what happens when you don't sit on your hands and lay out the internet equivalent of a hanging curve ball??

Just some assorted aged steak porn
With some Australian waygu and some Japanese a5 Kobe in the mix

The top pic ribeye is the only Japanese Kobe? Those ny strips in the pan are Waygu? Can’t tell the cooked steak but most of the others look choice grade?

Yes the strips are Australian wygu
The rib is a 5 kobe
And all the steaks were prime

After doing some research I've found that more than a few trains of thought say, in their opinions, there is no significant benefit to aging primal cuts longer than 30-40 days. I have no basis to agree or disagree with this summation but feel 30 days or so is a good enough place to start. I'm actually starting to get a bit excited about this project. Lol

Thank you for your post on these bags. I would be very interested on how they work for you. TIA Joe