Treat My Meat - Age It or Not?
 

I learned how to cook a steak from you boys - sear and then into the oven.
Now I'm asking about aging meat...or don't bother.
Two Costco Rib Eye Caps...learn me, please.
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:confused:
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http://forums.pelicanparts.com/uploa...1488490617.jpg

Yes, that would make an awesome piece of goodness aged...

I have been using a product made for people who don't have dedicated rooms to dry age meat safely....I've done a number of prime rib roasts, an made a bunch of salumi using this....it works well

How to Dry Age Beef

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i probably wouldnt age that small of a steak.

No, don't age meat that has been or may have been "blade tenderized".
Steaks that are tenderized with this method have a recommended internal temperature of 160 degrees F. Way overdone for me.
They recommend that to kill bacteria that may be carried deeper into the tissue by the blades...

A real butcher will age the meat for you so it's "good to go" the day you buy it. They hang the carcass for the right number of days at the right temp. And start off with a good quality animal in the first place. Supermarkets buy the cheapest stuff they can get away with selling; and handle it in the cheapest manner too

So that's what's been done to these two steaks?...blade tenderized?

:eek:
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Edit: Yep. Just read it atop that sticker label. Thanks gents...will do it up in a couple of days.
Over 'n out.
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$19.00 / lb?!?!? is that really the going rate for good beef over there?

He overpaid...:)

Too much for Prime beef...Rib Eye Caps from Costco?
Where are they for less?...for Prime?

I wouldn't pay more than US$19 / KILOGRAM here (NZ$27/kg) which works out about US$8.63 / lb...

Unless maybe its that fancy wagyu beef that has been massaged all its' living life by Japanese virgins....

Sorry didn't mean to highjack the thread just still in a state of shock at that sticker price...

A good butcher is priceless.

Dad dry aged a prime rib two years ago at Christmas, it was fantastic. You lose some, it will sort of shrink a bit, and you may need to trim a bit off it, you want to start with sort of a big ass piece of meat. There must be instructions on the internets somewhere. He did it in the fridge in the garage, like 2 or 3 weeks before cooking it.

You can't dry age if it has been tenderized though, you need to just cook those

Just don't beat your meat.

There used to be a great little grocery store right on my daily one mile commute to work. They had a butcher shop and I got to know the butcher very well. On many occasions I would just be browsing for cheap food and he would call me over. He would have a porterhouse that was aged to perfection. If he did not sell it that day, he would have to throw it out. He would sell it to me for 1/2 price. It was a win win! I would grill that thing and pig out.

That butcher would wrap up an cow leg bone with a joint still on it and give them to me. When my doberman saw that package she went into ecstatic mode. I would toss it outside and she would chew on it for days.

What they used to call Porterhouse they now call T-Bone...according to the butchers I talk to.
Not sure why.

[QUOTE=GH85Carrera;9495594]Just don't beat your meat.

I came into this thread a little confused Don, as I had thought your meat already was pretty well aged.

Cheers Richard

You know Hoss, I saw a program on pbs where they had a huge bldg. that specfially aged beef, they had all kinds of areas and prep stations, and storage to do it. I saw the red meat when it came in, and the finished product. It looked terrable:eek:, all kinds of weird colors, Its you choice, but man o' man I wouldn't want my steak to look fungusey LOL!;)

Alton Brown has a good way to age beef in the fridge. We do it with venison all the time and it does make a difference.

Dry Aged Chimney Porterhouse Recipe | Alton Brown | Food Network

A porterhouse is just a thick t-bone. Has to be 1.25" think on the fillet side I believe to be a porterhouse.

Off the interwebs - flipper's got it correct:
The Porterhouse is much larger and is sometimes served for two. The USDA specifications require the filet portion must be at least 1.25" thick at its widest point to qualify labeling as a Porterhouse Steak. A T-Bone Steak must be at least 0.25" thick. Any smaller, it would be called a Club Steak. The next time you try to decide between a T-Bone or Porterhouse, remember that size is the only difference.

I didn't realize the thickness aspect - I guess that is why the Waffle House "tbone" steaks are right about 1/4 thick! They couldn't call them that if they were any thinner.

I can't imagine ordering a steak at Waffle House. Of course I almost never order a steak when we go out to eat. I can cook one at home that is better and cooked right.

There is an OLD restaurant here in town right at the OKC stockyards called Cattleman's. They are famous for the steaks. We don't eat there very often but they are worth of ordering a steak there if you can get in before the huge crowds.

T bone is a porterhouse that is cut from farther forward on the cow too, or that is how I understand it. The T shaped bone is shoulder blade, I believe.

You have the FM on one side and NY strip on the other. Sometimes it is cut further up for the more tender meat but not necessarily. I used to think the t-bone was more sirloin than strip but learned that differently years ago when I started looking at the different cuts. Started trying stuff like flat iron and hanger cuts as well. Some of those have much better flavor and texture but when I am hungry I get a porterhouse.

Oh, we use a sous vide circulator and sear them on the grill when everything else is ready. You can get them for $165 or so now.