DFW Mustangs    

Go Back   DFW Mustangs > General > Food

Food Future Poop

Reply
 
Thread Tools Display Modes
Old 03-28-2012, 03:42 PM   #41
Geor!
Lifer
 
Geor!'s Avatar
 
Join Date: Dec 2003
Location: Knoxville
Posts: 30,566
Default

Quote:
Originally Posted by bcoop View Post
Beef has a shelf life of about 7 weeks from slaughter to spoil (when kept within safe temp range). Bet you didn't know that did yous?

Hines may not know the exact date every time, but when I picked up my primals he was able to give me the slaughter date (it's not marked on the package, so if you do buy from him, ask). At the very least he can get you within a couple days of it.

If you didn't want to mess with wet or dry aging, you could let it age in the cryovac for up to six weeks from slaughter/pack date, then wash thoroughly, trim, and slice. It's important to check it every couple days to make sure a seal hasn't busted, or that it's not leaking. Usually not an issue, but it can happen. Then you can slice and cook, or freeze. Highly recommend vacuum sealing f you freeze, so it doesn't get freezer burn.

You HAVE to wash thoroughly though. Also, if you do let it go six weeks, you WILL get a bit of a smell when you open it. It's perfectly normal, no reason to worry. The whole process of aging is about the enzymes breaking down the fatty tissue.

To delve a little deeper -

Dry aging is when you unwrap and hang the primal in a temp and humidity controlled climate. Can be done in a fridge. But not one you open several times a day. You lose moisture, and about 20% weight loss when you dry age. As you lose moisture it concentrates the flavor. That's why dry aged steaks (Al Biernat's, for instance) has a more intense flavor. In the old days, dry aging wasn't even refrigerated. Every butcher had a dark corner they would put their primals in. Then after how ever many days, they would trim the bacteria and mold off, then slice in to steaks.

There are a couple ways to wet age, but most common is to just keep in cryovac in fridge for however long you want to. It's called wet aging, because you don't lose moisture. The flavor isn't as intense though. 95% of steakhouses wet age. Chain restaurants (not fine dining) usually don't age. It takes up a ton of refrigerated storage to do it,
Didn't know that. I was actually thinking wet aging was soaking them in a brine and dry aging was coating them in salt as a curing process or something.
__________________
How do we forget ourselves? How do we forget our minds?

Geor! is offline   Reply With Quote
Old 03-28-2012, 03:46 PM   #42
bcoop
Lifer
 
Join Date: Mar 2003
Posts: 41,598
Default

Quote:
Originally Posted by mstng86 View Post
This is refrigerated right? not frozen
Yes. You don't have to go down to 29 degrees, but you absolutely can't let it get above 35. This is why you want a dedicated fridge. Every time you open the door, it fucks up the temp swing, and gets out of range. The more time it is out of the desired temp range, the quicker it will spoil. Exponentially.

Same goes for humidity. Keep in mind, humidity is relative, so Every time you open that door, it fucks it up. The target for relative humidity is 85%.


There is also a way to speed age, but, I'm not sold on it. I've never knowingly had a steak that was speed aged, and it makes sense in theory, I just have no experience with it.
__________________
Quote:
Originally Posted by BradM View Post
But, just like condoms and women's rights, I don't believe in them.
Quote:
Originally Posted by Leah View Post
In other news: Brent's meat melts in your mouth.
bcoop is offline   Reply With Quote
Old 03-28-2012, 03:52 PM   #43
Randy
Lifer
 
Join Date: Aug 2007
Posts: 1,850
Default

So..... 21 days when the come from you hines right??
Randy is offline   Reply With Quote
Old 03-28-2012, 03:54 PM   #44
bcoop
Lifer
 
Join Date: Mar 2003
Posts: 41,598
Default

Quote:
Originally Posted by The Geofster View Post
Didn't know that. I was actually thinking wet aging was soaking them in a brine and dry aging was coating them in salt as a curing process or something.
Not exactly, but you're not far off on either. The salt cure, as mentioned in the "how to cook a perfect steak thread" on here, kind of mimics the dry aging process. Kind of. It's a cheaper, quicker way to do it for your average home cooking. That said, it's not exactly the same. With the salt cure, you do pull moisture out of the steak. But, because of that, some of the enzymes and flavor leave the steak with the moisture. When you age, most moisture is lost through evaporation (you get some drip too). When you lose moisture through evaporation, the flavor is left behind in the meat, hence why you age, to concentrate that flavor. The salt cure method is just more convenient and practical for someone who doesn't have a dedicated fridge. You don't lose all flavor with a salt cure, but someone with a good palate can tell the difference in flavor.
__________________
Quote:
Originally Posted by BradM View Post
But, just like condoms and women's rights, I don't believe in them.
Quote:
Originally Posted by Leah View Post
In other news: Brent's meat melts in your mouth.
bcoop is offline   Reply With Quote
Old 03-28-2012, 03:54 PM   #45
mstng86
MEAT HOARDER
 
mstng86's Avatar
 
Join Date: May 2009
Location: In a Speedo near you
Posts: 5,268
Default

So, I am just assuming, any dedicated refrigerator will work. As long as it stays between 29-35 degrees and stays closed 99% of the time.
mstng86 is offline   Reply With Quote
Old 03-28-2012, 03:58 PM   #46
Hines57
I fart under the covers
 
Join Date: Jul 2003
Location: Waco
Posts: 684
Default

Quote:
Originally Posted by Randy View Post
So..... 21 days when the come from you hines right??
No u will get it from me roughly 3-5 days old. If I sold you meat age 21 days it would be ridiculous prices .
Hines57 is offline   Reply With Quote
Old 03-28-2012, 03:59 PM   #47
Hines57
I fart under the covers
 
Join Date: Jul 2003
Location: Waco
Posts: 684
Default

Quote:
Originally Posted by mstng86 View Post
So, I am just assuming, any dedicated refrigerator will work. As long as it stays between 29-35 degrees and stays closed 99% of the time.
Humidity is also a factor . And you need to make sure the air is moving around. Our coolers are like wind tunnels sometimes .
Hines57 is offline   Reply With Quote
Old 03-28-2012, 03:59 PM   #48
mstng86
MEAT HOARDER
 
mstng86's Avatar
 
Join Date: May 2009
Location: In a Speedo near you
Posts: 5,268
Default

Quote:
Originally Posted by Hines57 View Post
Humidity is also a factor . And you need to make sure the air is moving around. Our coolers are like wind tunnels sometimes .
So how do you simulate that at home?

I guess I need to read your link.
mstng86 is offline   Reply With Quote
Old 03-28-2012, 04:00 PM   #49
Hines57
I fart under the covers
 
Join Date: Jul 2003
Location: Waco
Posts: 684
Default

Bcoop thanks for all the help explaining this. I'll set you up good next time we do business
Hines57 is offline   Reply With Quote
Old 03-28-2012, 04:00 PM   #50
Randy
Lifer
 
Join Date: Aug 2007
Posts: 1,850
Default

Quote:
Originally Posted by Hines57 View Post
No u will get it from me roughly 3-5 days old. If I sold you meat age 21 days it would be ridiculous prices .
cccrrrrraaaaaaaaaappppppppp

Ok, so. Bcoop when are you and hines going to get together to sell some aged beef ?
Randy is offline   Reply With Quote
Old 03-28-2012, 04:01 PM   #51
bcoop
Lifer
 
Join Date: Mar 2003
Posts: 41,598
Default

Quote:
Originally Posted by Randy View Post
So..... 21 days when the come from you hines right??
At the very least, is my opinion. But the next round of primals I get, will go for 6 weeks.


Hey Hines - I know you usually delete these when they sell. If you don't mind, leave this thread up, and I will have a mod change the title and make it a sticky at the top. I don't want to have to re type it all every time someone asks, and I put a lot of good info in here.


Just to be clear - I am NOT a USDA professional, and not liable for anything. . This is all knowledge I've gained from the industry I'm in. My father used to work for a butcher (50+ year ago), and a good friend/former coworker of mine runs the plant that supplies several large, national, chain steakhouses.
__________________
Quote:
Originally Posted by BradM View Post
But, just like condoms and women's rights, I don't believe in them.
Quote:
Originally Posted by Leah View Post
In other news: Brent's meat melts in your mouth.
bcoop is offline   Reply With Quote
Old 03-28-2012, 04:02 PM   #52
Rafa
Lifer
 
Rafa's Avatar
 
Join Date: Apr 2004
Posts: 6,085
Default

Look at that B, I helped you to get a better hookup...LOL


But for real.....thanks to both of you for the info and the hookup Hines
Rafa is offline   Reply With Quote
Old 03-28-2012, 04:05 PM   #53
Hines57
I fart under the covers
 
Join Date: Jul 2003
Location: Waco
Posts: 684
Default

Randy you can cut the meat when you want . You don't have to age it . I have cut some 8 days old and were just fine
Hines57 is offline   Reply With Quote
Old 03-28-2012, 04:08 PM   #54
bcoop
Lifer
 
Join Date: Mar 2003
Posts: 41,598
Default

Quote:
Originally Posted by Randy View Post
cccrrrrraaaaaaaaaappppppppp

Ok, so. Bcoop when are you and hines going to get together to sell some aged beef ?
I want to make sure you understand, you seem confused. When you get it from Hines, it will be less than a week old. He will mark the packages so you know exactly how old it is. If it is 5 days old when you get it, you will want to let it age for a MINIMUM of another 16 days, in the cryovac. 5+16= 21 days. Remember, 21 is the minimum. You could let it go for 4 weeks, 5 weeks, 6 weeks. The longer you let it age, the more tender it will be. Just dont let it go over 6 weeks. Make sense?


No problem, man. Food is my passion and I love talking about this stuff. I was VERY happy with my last haul, and will be getting more in the future. I'm trying to get my hands on some additional refrigerators so I can get much more at a time, age longer, etc.
__________________
Quote:
Originally Posted by BradM View Post
But, just like condoms and women's rights, I don't believe in them.
Quote:
Originally Posted by Leah View Post
In other news: Brent's meat melts in your mouth.
bcoop is offline   Reply With Quote
Old 03-28-2012, 04:17 PM   #55
Randy
Lifer
 
Join Date: Aug 2007
Posts: 1,850
Default

Quote:
Originally Posted by bcoop View Post
I want to make sure you understand, you seem confused. When you get it from Hines, it will be less than a week old. He will mark the packages so you know exactly how old it is. If it is 5 days old when you get it, you will want to let it age for a MINIMUM of another 16 days, in the cryovac. 5+16= 21 days. Remember, 21 is the minimum. You could let it go for 4 weeks, 5 weeks, 6 weeks. The longer you let it age, the more tender it will be. Just dont let it go over 6 weeks. Make sense?


No problem, man. Food is my passion and I love talking about this stuff. I was VERY happy with my last haul, and will be getting more in the future. I'm trying to get my hands on some additional refrigerators so I can get much more at a time, age longer, etc.
Not confused, i thought i read that Hines' meats were 21 days old.... he clarified that, I must have read your post on it maybe and assumed it was him.(hope that makes sense). I love cooking and grilling, but ive never dealt with the aging process and honestly to me it's really interesting Im thinking of finding a fridge to age some myself.... BUT if youre willing to age it for me for the 21 day min. I would be happy to compensate you .

Also, Hines I know the meat will be perfectly fine, but I'm a grill nut and want to look more into this aging process. I will be in contact with you for some meats. Once I arm bar Bcoop into showing me the way, I will order even more to try it out on my own.


On a different note, I was at Kroger looking at the butchers cuts a while back and noticed a "clearance" section of meats, there was this guy there buying them all up. He then proceeded to tell me that the slight brownish tint to the meat is not a bad thing and it's actually better..... is this a round about way of getting "aged" meat?
Randy is offline   Reply With Quote
Old 03-28-2012, 04:25 PM   #56
Hines57
I fart under the covers
 
Join Date: Jul 2003
Location: Waco
Posts: 684
Default

Kroger meat is Tyson meat
Hines57 is offline   Reply With Quote
Old 03-28-2012, 04:27 PM   #57
Randy
Lifer
 
Join Date: Aug 2007
Posts: 1,850
Default

Quote:
Originally Posted by Hines57 View Post
Kroger meat is Tyson meat
It's good stuff, but pricey I dont mind the drive to meet up with you.
Randy is offline   Reply With Quote
Old 03-28-2012, 04:56 PM   #58
bcoop
Lifer
 
Join Date: Mar 2003
Posts: 41,598
Default

Quote:
Originally Posted by Randy View Post


On a different note, I was at Kroger looking at the butchers cuts a while back and noticed a "clearance" section of meats, there was this guy there buying them all up. He then proceeded to tell me that the slight brownish tint to the meat is not a bad thing and it's actually better..... is this a round about way of getting "aged" meat?

I'd pass. Aging will change the color a bit. Particularly dry aging. But I'd be very cautious about buying anything brown in color from a big box grocery store. Typically, "clearance" meat is at te end of its shelf life. And from a grocer, it's absolutely not aged. Buying meat already aged is ridiculously expensive, because refrigerated storage isn't cheap, and it takes someone that knows what they are doing to monitor it correctly. That's why high end steak houses are so expensive.
__________________
Quote:
Originally Posted by BradM View Post
But, just like condoms and women's rights, I don't believe in them.
Quote:
Originally Posted by Leah View Post
In other news: Brent's meat melts in your mouth.
bcoop is offline   Reply With Quote
Old 03-28-2012, 05:11 PM   #59
Randy
Lifer
 
Join Date: Aug 2007
Posts: 1,850
Default

Quote:
Originally Posted by bcoop View Post
I'd pass. Aging will change the color a bit. Particularly dry aging. But I'd be very cautious about buying anything brown in color from a big box grocery store. Typically, "clearance" meat is at te end of its shelf life. And from a grocer, it's absolutely not aged. Buying meat already aged is ridiculously expensive, because refrigerated storage isn't cheap, and it takes someone that knows what they are doing to monitor it correctly. That's why high end steak houses are so expensive.
I passed. Hey coop, off subject as well but what kind of knife you used to cut these things? What would you recommend?
Randy is offline   Reply With Quote
Old 03-28-2012, 07:39 PM   #60
Rafa
Lifer
 
Rafa's Avatar
 
Join Date: Apr 2004
Posts: 6,085
Default

Quote:
Originally Posted by Randy View Post
I passed. Hey coop, off subject as well but what kind of knife you used to cut these things? What would you recommend?

I was going to start a new thread on this.
Rafa is offline   Reply With Quote
Reply

Tags
buzzo enjoys tubesteak, hines says f*** dfwm, hines wont pay for ads, meat, meatspin.com

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -6. The time now is 03:10 AM.



Powered by vBulletin® Version 3.8.6
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.