Beef Aging Process Info...

[Rick Modena]

^^^^^^^^^^^^^
Loves reading about meat!

Believe that shit homeskillet, I didn't get this stunning figure by eating oatmeal and sushi...

[Wicked98Snake]

Nice read...

^^^^^^^^^^^^^
Loves reading about meat!

[Rick Modena]

Nice read...

[Randy]

No usually just Monday through friday

Ok, im going to have to plan a visit. I'll give you a call soon and try to get an order together.

[Hines57]

No usually just Monday through friday

[Randy]

OMG!!!!!!!! Hines you available on weekends?

[Lone Sailor]

Here are a couple of pics after I had them completely cut up. I have some more primals in my garage fridge, but I don't want to disturb the aging process in order to take pics of them.

Loin


Ribeye

[Randy]

Post pics of meat.....ok that sounded bad. Give us an idea of what we should be looking forward to.

[Hines57]

Good to meet you Daniel. Lot of freaking meat..LOL. Thanks for the awesome deal. Whenever you get a hold of some ground beef, I'll take it...LOL

Yap good to meet you . Thats a beautiful car you have to . I told you it was a steal

[bcoop]

I passed. Hey coop, off subject as well but what kind of knife you used to cut these things? What would you recommend?

I used a Wusthof Pro series (their cheapy commercial stamped line) knife. I had no issues whatsoever. Sliced right through it. Any decently sharp boning knife should be fine. And honestly, a boning knife isn't necessary. It's a thin blade though, so easier to maneuver than day a 8" chef's knife, or a santoku.

[Rafa]

Good to meet you Daniel. Lot of freaking meat..LOL. Thanks for the awesome deal. Whenever you get a hold of some ground beef, I'll take it...LOL

[Rafa]

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.

[Randy]

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?

[bcoop]

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.

[Randy]

Kroger meat is Tyson meat

It's good stuff, but pricey I dont mind the drive to meet up with you.