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re: Got a butt tenderloin at Rouses- Smelled like arse
Posted on 12/31/16 at 7:40 am to BigDropper
Posted on 12/31/16 at 7:40 am to BigDropper
Well you are correct that it has the smell. If you buy a boneless cryovac leg of lamb it specifically says on the package that it will smell but the smell will go away within 10 seconds. It is the same with pork. I've bought them and it does indeed go away within seconds.
However I did buy a pork butt from Rouses not long ago and had the butcher take the bone out. It smelled bad when he rewrapped it, but I took it anyway, opened at the house and drove back to get a refund. The BR manager told me they were having problems with the pork purveyor. Seems like they still are.
Open the package over the sink and rinse the meat with cool water and rinse the package as well. If the smell isn't gone within 20-30 seconds or so I would bring it back.
Oddly I've never experienced it with beef.
However I did buy a pork butt from Rouses not long ago and had the butcher take the bone out. It smelled bad when he rewrapped it, but I took it anyway, opened at the house and drove back to get a refund. The BR manager told me they were having problems with the pork purveyor. Seems like they still are.
Open the package over the sink and rinse the meat with cool water and rinse the package as well. If the smell isn't gone within 20-30 seconds or so I would bring it back.
Oddly I've never experienced it with beef.
1
Posted on 12/31/16 at 9:46 pm to Martini
I have bought whole top sirloins in cryovac before and aged them in my refrigerator for 21 days before--it does smell when you open it but I highly recommend it.
I like to take those whole sirloins and but them in about 3 lb steaks. I grill them and cross cut them to serve. It is very flavorful and a great value in beef.
I once visited with a manager at Vic and Anthony's and he told me they wet age their beef and did a taste test vs dry age and the tester could not pick which was which.
When you see those top sirloins on sale ask the butcher for a whole one still in the pack. He can tell the pack date and age it 3 weeks or so and you will be happy.
I like to take those whole sirloins and but them in about 3 lb steaks. I grill them and cross cut them to serve. It is very flavorful and a great value in beef.
I once visited with a manager at Vic and Anthony's and he told me they wet age their beef and did a taste test vs dry age and the tester could not pick which was which.
When you see those top sirloins on sale ask the butcher for a whole one still in the pack. He can tell the pack date and age it 3 weeks or so and you will be happy.
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