Oh yea, I forgot about resting! It does make a definite difference in how juicy the steak is if you let it rest a while, covered with foil or another plate.Quote:
Originally Posted by Pudge
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Oh yea, I forgot about resting! It does make a definite difference in how juicy the steak is if you let it rest a while, covered with foil or another plate.Quote:
Originally Posted by Pudge
OK, I had to google this. Never knew they did this kind of thing. It sounds like the process has to be done perfectly to keep the meat from rotting and giving people food poisoning:Quote:
Originally Posted by IMGreat101
http://bbq.about.com/cs/beef/a/aa030301a.htm
http://en.wikipedia.org/wiki/Beef_agingQuote:
The old method of aging meat is known as dry aging. Dry aging is done by hanging meat in a controlled, closely watched, refrigerated environment. The temperature needs to stay between 36 degrees F and freezing. Too warm and the meat will spoil, too cold and it will freeze, stopping the aging process. You also need a humidity of about 85 to reduce water loss. To control bacteria you need a constant flow of air all around the meat, which means it needs to be hanging in a well ventilated space. The last and most important ingredient in this process is an experienced butcher to keep a close eye on the aging meat.
....
Aging takes about 11 days before you see much improvement in the flavor of the meat. After that the flavor continues to intensify, but so does the loss of weight and the risk of spoilage. Eventually the meat will be worthless so many fine restaurants who do their own aging will limit it to 20 to 30 days.
Eww! :eek: :fear:Usually when something has been in my refrigerator for 3 weeks and has mold on it, I throw it out instead of eating it. :pQuote:
The process of dry-aging usually also promotes growth of certain fungal (mold) species on the external surface of the meat. This doesn't cause spoilage, but actually forms an external "crust" on the meat's surface, which is trimmed off when the meat is prepared for cooking. These fungal species complement the natural enzymes in the beef by helping to tenderize and increase the flavor of the meat. The genus Thamnidia, in particular, is known to produce collagenolytic enzymes which greatly contribute to the tenderness and flavor of dry-aged meat.
It's also the quality of the meat they get... It's at least a grade or two higher than we can generally buy as I understand it...Quote:
Originally Posted by Bob Loblaw
The Butcher Block: A lesson on the USDA grade scale.Quote:
Originally Posted by Jks9199
We get a few cases of Prime occasionally. Most of our beef is marked "Choice or Higher", which means that out of 6 pieces, 2 will be prime grade.
I have only ever seen the top three grades being sold in stores around here.
Again, be nice to your butcher and you will be rewarded. :)
You can get prime here in the grocery store or the Costco.
Another factor in quality is the region the animal is raised. The midwest has the source of the best feed, therefore better quality meat. A USDA Choice steak from an animal raised in Texas will not be the same quality as a midwest raised animal.
Note: My store is the only major store in the area that sells midwest raised pork and beef. The Evil Empire sells beef and pork from Texas because they can purchase it cheaper and still charge a minimum of 40% higher than my store.
I'll put up the Washington ranch grass fed stuff against anything I've had elsewhere.
Angus Beef For Sale
Well, I did salt, a little bit of pepper, 1 min/side on the hot side of the grill and then probably about 10ish on the side where the burner was turned off. Turned out good...I overcooked mine a bit (I'm a med rare-medium kinda guy and it was closer to medium-med well), but overall pretty good.
And Mr. Butcher, I will pretend that you didn't besmirch the good name of Texas in your last post...them's fightin words...:D
Texas beef is overrated. I looked forward to a Texas steak the whole time I was in basic and tech school, and got out to try every steak I could find.
Most of them were ass.
I will destroy youQuote:
Originally Posted by MacLean
Quote:
Originally Posted by Bob Loblaw
You won't be able to catch me, what with all the fat and gristle on them steaks down there.
:pinkwave:
Midwest beef.... just sayin'
http://i279.photobucket.com/albums/k...A/IMG_3256.jpg
http://i279.photobucket.com/albums/k...A/IMG_2995.jpg
http://i279.photobucket.com/albums/k...A/IMG_3108.jpg
http://i279.photobucket.com/albums/k...cture032-1.jpg
http://i279.photobucket.com/albums/k...1/DCP02584.jpg
http://i279.photobucket.com/albums/k...1/DCP02595.jpg
http://i2.ytimg.com/vi/WZ3QOYurjLA/0.jpg :eek: :boxing: :fencing: :fear:
grass fed beef = yellow fat
corn fed beef = white fat
I see only one solution to this standoff about which beef is better...
The first annual O/R Texas vs Midwest Beef Cook Off.
I'll hungrily, humbly, and reluctantly accept the terrible burden of judging... ;) :D
I got your back. I won't let you suffer alone. I'm in there with you! :DQuote:
Originally Posted by Jks9199
;)Quote:
Originally Posted by Jks9199
Quote:
Originally Posted by Jks9199
Damn fine idea, there.
He's right about the fat color, but it cooks off either way.