Dry ageing beef.

[airplanemechanic]

Aging beef? Wasn't that what we used to call that half a burger we forgot on the dash when we arrived at the shipper earlier than expected?

 

[HereWeGoAgain]

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

I'd bet subway is high eating for you....

No, munchies would be "high" eating for me......

Hell,I eat my fare share of junk food. But why not splurge on the good stuff on occasion?

 

[Ringel05]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

I've had prime rib. I prefer less fatty steaks. You also cut it much too thick for my tastes judging from the photographs. I'm sure you're impressed with yourself...otherwise why would you post it? LOL.

I prefer fatty steaks, Ribeye steak, prime rib is pretty good but you haven't lived till you've had a properly aged and cooked Crown Roast.

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

I've had prime rib. I prefer less fatty steaks. You also cut it much too thick for my tastes judging from the photographs. I'm sure you're impressed with yourself...otherwise why would you post it? LOL.

First of all those aren't my pics.
But yes I prefer a thick cut steak for the ability to get it cooked right.
And the Wife and I generally share that steak.

 

[Ringel05]

You do? I thought you liked real food. Of course Yoder's garlic ring bologna is really damn good!!!

Dry aged beef is a delicacy.....

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

Seriously though...
What exactly do you have against high end food?
Eating being something you have to do to survive why wouldnt you try top end stuff?
To me cooking is something you should enjoy the best of since you dont have a choice.
Seriously,if you have to eat why not eat the best you can afford?

Nothing but you'd have figured that out if your under-roos hadn't shrunk in the wash you wouldn't be this cranky...... Ya know you don't have to wear them, buy new ones......

BTW the best I can afford right now is Libby's roast beast hash.

 

[depotoo]

I have finally learned some people just have a different palate from my own.
Years ago, knew a guy, that would order the finest steak on the menu at the club, but then wanted it served charred. Rumors went around, the kitchen had to hold the chef back a few times. Lol

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

I'd bet subway is high eating for you....

No, munchies would be "high" eating for me......

Hell,I eat my fare share of junk food. But why not splurge on the good stuff on occasion?

 

[Ringel05]

So is Puffer fish and live octopus........

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

I'd bet subway is high eating for you....

No, munchies would be "high" eating for me......

Hell,I eat my fare share of junk food. But why not splurge on the good stuff on occasion?

Scottish fare?





















McDonalds......

 

[Moonglow]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.

I am surprised he didn't get the beef from Costco..

 

[HereWeGoAgain]

Aging beef? Wasn't that what we used to call that half a burger we forgot on the dash when we arrived at the shipper earlier than expected?

Thats what I'd call garbage can material.

 

[candycorn]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

I've had prime rib. I prefer less fatty steaks. You also cut it much too thick for my tastes judging from the photographs. I'm sure you're impressed with yourself...otherwise why would you post it? LOL.

I prefer fatty steaks, Ribeye steak, prime rib is pretty good but you haven't lived till you've had a properly aged and cooked Crown Roast.

A properly marbled Ribeye is fantastic. I prefer the Tomahawks. When we were in NY we went to Butter in midtown. Changed my outlook on life...

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

I've had prime rib. I prefer less fatty steaks. You also cut it much too thick for my tastes judging from the photographs. I'm sure you're impressed with yourself...otherwise why would you post it? LOL.

I prefer fatty steaks, Ribeye steak, prime rib is pretty good but you haven't lived till you've had a properly aged and cooked Crown Roast.

Which is what I'll be cooking tomorrow.
Ya cant beat a good ribeye......especially when it's dry aged.

 

[Markle]

I have eaten them and they are magnificent

I wouldn’t dare to do it myself

Do a little research.
It's not that difficult to do. All you need is a dedicated refrig and a few other things that are cheap to acquire.

You don't need a dedicated refrigerator. I do it with almost all of the beef I prepare. I keep my refrigerator set just a bit above freezing which is lower than it is necessary for usual use. I'm older than dirt and have been doing it for years. I live alone but I do love a good thick New York Strip. I also like to fix a standing rib roast for myself too. I'll get a New York Strip cut for me about 3-4 inches thick or a two bone standing rib roast. I wrap the meat in paper towels and put it in the coldest part of the fridge. In about 12 hours, I change the paper towels so it doesn't get stuck to the meat. I do that for a day or two until the paper towels no longer get damp.

After a couple of weeks, I shave the dried outer layer of beef off and discard. I keep my knives razor sharp and that makes it easier. If I'm preparing New York Strips, I'll cut the strip into 2 or 3 individual steaks. If I'm doing a rib roast, I'll cut the bones off the bones to make carving easier later. Then I tie the bones back onto the meat just as it was before I cut off the bones.

I then season the roast to taste. A couple years ago I started using the reverse searing method to cook the roast. I set my oven at about 200-225 degrees and roast the beef until, for me, the internal temp is about 100 degrees. Then I turn up the temperature to 500 degrees and watch it carefully until it develops a nice crust. Out off the oven and let it sit for 10-15 minutes. Cutting the strings allow you to quickly carve the meat into two or three, whatever, thick boneless slices. The bones are easy to cut apart. I want my beef blue. Really rare. This method does it without having that well-done ring around the beef under a nice crust.

Yeah, a lot of work but it's spread out so it's not all at once. I always loved cooking and I don't consider it work.

 

[HereWeGoAgain]

Which I've eaten.
So what's your point?

That you're weird..... Not that there's anything wrong with that.

I'd bet subway is high eating for you....

No, munchies would be "high" eating for me......

Hell,I eat my fare share of junk food. But why not splurge on the good stuff on occasion?

Scottish fare?





















McDonalds......

Nah....I'm Dutch.

 

[HereWeGoAgain]

Welp,I've decided to dive in on the process.
After much reading and research I've found it really isn't that difficult just time consuming.
My final decision will be made after dinner tomorrow.
The Wife picked up three dry aged Ribeyes that have been dry aged for thirty nine days.
Yeah they look nasty before trimming....

But after trimming?
Oh yeah!!!!

They have a distinct nutty smell at thirty nine days and begin to take on a much more distinct flavor after forty five days. Some call it a funky yet interesting taste at that point.
Can't wait to test the boundaries!!!!

This guy did a brisket for sixty days and from the look of it it came out amazing!!!! Far juicer than any brisket I've ever smoked!!!



Here's to new food adventures!!!!

Soooo, you like mummified foods....... Whatever floats yer boat.......

Go ahead and live in a vacuum.....
It suits you.

Oooooo...... Someone's touchy about their food.

I am surprised he didn't get the beef from Costco..

I'll definitely get my ageing beef from Costco.
As does everyone.

 

[Ringel05]

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

I've had prime rib. I prefer less fatty steaks. You also cut it much too thick for my tastes judging from the photographs. I'm sure you're impressed with yourself...otherwise why would you post it? LOL.

I prefer fatty steaks, Ribeye steak, prime rib is pretty good but you haven't lived till you've had a properly aged and cooked Crown Roast.

A properly marbled Ribeye is fantastic. I prefer the Tomahawks. When we were in NY we went to Butter in midtown. Changed my outlook on life...

Been to NJ...... Never wanted to go into NYC........

 

[Ringel05]

That you're weird..... Not that there's anything wrong with that.

I'd bet subway is high eating for you....

No, munchies would be "high" eating for me......

Hell,I eat my fare share of junk food. But why not splurge on the good stuff on occasion?

Scottish fare?





















McDonalds......

Nah....I'm Dutch.

That explains a lot......

 

[HereWeGoAgain]

Soooo, you like mummified foods....... Whatever floats yer boat.......

Looks like a piece of fat; someone should trim the steak off of it.

So you dont recognize prime rib when you see it?
I have a beautiful round steak roast to sell you for only 60 bucks!!!!
Trust me,it'll be delicious!!!!

I've had prime rib. I prefer less fatty steaks. You also cut it much too thick for my tastes judging from the photographs. I'm sure you're impressed with yourself...otherwise why would you post it? LOL.

I prefer fatty steaks, Ribeye steak, prime rib is pretty good but you haven't lived till you've had a properly aged and cooked Crown Roast.

A properly marbled Ribeye is fantastic. I prefer the Tomahawks. When we were in NY we went to Butter in midtown. Changed my outlook on life...

Love a Tomahawk steak!!
Had to cut the bone off to fit it in the oven for a reverse sear

 

[Markle]

Oooh, have you seen this? I just found it. Hmmm

The Kingsford® SteakAger | Dry Aging Fridge | Dry Aged Steaks

Not for me, I'm too cheap. Plus I don't have space in my refrigerator for it and I don't have or need a second refrigerator.

 

[HereWeGoAgain]

I'd bet subway is high eating for you....

No, munchies would be "high" eating for me......

Hell,I eat my fare share of junk food. But why not splurge on the good stuff on occasion?

Scottish fare?





















McDonalds......

Nah....I'm Dutch.

That explains a lot......

What would you know about the Dutch?
My whole family is wildly successful.
From Wine making to Milk production.

Vandervoort's Dairy - Near Southside, Inc.

Château Bellegrave Van Der Voort Pauillac | Wine Info.

And that just scratches the surface of my family.

 

[HereWeGoAgain]

Oooh, have you seen this? I just found it. Hmmm

The Kingsford® SteakAger | Dry Aging Fridge | Dry Aged Steaks

Not for me, I'm too cheap. Plus I don't have space in my refrigerator for it and I don't have or need a second refrigerator.

I've already got four refrigerators....I figure one more wont make a difference.