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Started By
Message
6 ribeyes aged 5 days so far...
Posted on 3/31/11 at 4:43 am
Posted on 3/31/11 at 4:43 am
Trusting the word of a man who can't even post here right now 
Here's what we got. Otis says not to worry about the discoloration where they have been touching the wire rack..gonna keep going til the weekend at least
DAY ONE
DAY FIVE
Here's what we got. Otis says not to worry about the discoloration where they have been touching the wire rack..gonna keep going til the weekend at least
DAY ONE
DAY FIVE
This post was edited on 3/31/11 at 4:44 am
11
Posted on 3/31/11 at 5:39 am to CAD703X
Free Otis !!
Posted on 3/31/11 at 5:43 am to tigerbyteu
I thought he survived the NoLA versus SoLA bitchfest. What happened? Delayed bannage or he did he do something else?
Posted on 3/31/11 at 6:43 am to GarmischTiger
delayed bannage
bitch move imo
bitch move imo
Posted on 3/31/11 at 6:52 am to CAD703X
i once knew a butcher at my uncles store who would not take his steak home until it reached that brownish/green tint.
Posted on 3/31/11 at 7:13 am to tigerdup07
yep.
my uncle ages his in a rigged up old fridge. cuts the green shite off before he cooks it.
my uncle ages his in a rigged up old fridge. cuts the green shite off before he cooks it.
Posted on 3/31/11 at 7:32 am to Jabberwocky
quote:
my uncle ages his in a rigged up old fridge. cuts the green shite off before he cooks it.
I've had this a few times, but it was straight from the butcher and the whole cut (not individual) so it made it much easier cutting the green off. Aged two weeks at a warmer than fridge temps. It looks nasty but is so tender.
Still I'd prefer fresh cut that day from butcher over aged.
This post was edited on 3/31/11 at 7:33 am
Posted on 3/31/11 at 7:48 am to CAD703X
beautiful marbling 
Posted on 3/31/11 at 8:14 am to LSUCanFAN
man age them whole, off with the green and slice,beautiful aged beef............
Posted on 3/31/11 at 8:44 am to charlied
i do this with porterhouse. its also good to wrap them in paper towels and change every couple of days.
Posted on 3/31/11 at 8:55 am to CAD703X
Keep the pics coming. I'd like to try this myself and it's easier with something to compare to.
I assume you will shave off the sides when ready to cook?
I assume you will shave off the sides when ready to cook?
Posted on 3/31/11 at 8:58 am to fillmoregandt
Good looking steaks.
Posted on 3/31/11 at 9:16 am to CAD703X
Ummm you are REALLY not supposed to do it that way.. Aging a steak should be done WHOLE not individual. The fat cap that is around a whole good quality rib rack is a big reason steaks are allowed to age and not spoil.
Im not sure who gave you advice to do it this way but its not good advice. Hopefully the duration wont be much longer. You are spoiling steaks not aging them.
Im not sure who gave you advice to do it this way but its not good advice. Hopefully the duration wont be much longer. You are spoiling steaks not aging them.
Posted on 3/31/11 at 9:21 am to Catman88
Before people start bitching
LINK
quote:
Be sure to follow each step carefully, for safety's sake.
1. Only the top grades of beef can be dry aged successfully. Use USDA Prime or USDA Choice - Yield Grade 1 or 2 (the highest quality of Choice) only. These have a thick layer of fat on the outside to protect the meat from spoiling during the aging process.
2. Buy a whole rib-eye or loin strip. [You cannot age individual steaks.] Unwrap it, rinse it well with cold water, and allow it to drain; then pat it very dry with paper towels.
LINK
Posted on 3/31/11 at 9:33 am to tetu
quote:
Still I'd prefer fresh cut that day from butcher over aged.
We bought some at a Rouses in Houma and the guy who said we had to get the aged ones went on and on about how much better they were than fresh cut. I didn't find them to be anything special.
Posted on 3/31/11 at 3:00 pm to CAD703X
quote:Otis has to run a cord from the front porch out to one of his Friggy- dares in the yard, and you trusted him?
Trusting the word of a man who can't even post here right now
Posted on 3/31/11 at 3:07 pm to CAD703X
What doesn't kill you makes you stronger.
Of course, this may kill you.
Of course, this may kill you.
Posted on 4/1/11 at 5:30 am to BhamTigah
Posted on 4/1/11 at 6:11 am to CAD703X
askthemeatman.com
This post was edited on 4/1/11 at 6:17 am
Posted on 4/1/11 at 8:59 am to tigeryat
quote:
askthemeatman.com
Holy hell, what a terrible website design.
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