- My Forums
- Tiger Rant
- LSU Recruiting
- SEC Rant
- Saints Talk
- Pelicans Talk
- More Sports Board
- Fantasy Sports
- Golf Board
- Soccer Board
- O-T Lounge
- Tech Board
- Home/Garden Board
- Outdoor Board
- Health/Fitness Board
- Movie/TV Board
- Book Board
- Music Board
- Political Talk
- Money Talk
- Fark Board
- Gaming Board
- Travel Board
- Food/Drink Board
- Ticket Exchange
- TD Help Board
Customize My Forums- View All Forums
- Show Left Links
- Topic Sort Options
- Trending Topics
- Recent Topics
- Active Topics
Started By
Message
1
Posted on 4/1/11 at 4:50 pm to CAD703X
So one week in the fridge.. If you have a fairly clean fridge worst case would probably be bad stomach cramps and a steak that didnt taste like it was really worth the risk.
Normal aging is around 28 days. If you were going for that with this method Id recommend taking that bike ride then go around and kiss each family member before eating the rancid steak.
Normal aging is around 28 days. If you were going for that with this method Id recommend taking that bike ride then go around and kiss each family member before eating the rancid steak.
Posted on 4/1/11 at 5:27 pm to Catman88
quote:
If you were going for that with this method Id recommend taking that bike ride then go around and kiss each family member before eating the rancid steak.
Posted on 4/1/11 at 8:31 pm to Catman88
I'm loving this thread. 
Posted on 4/1/11 at 9:17 pm to fillmoregandt
This thread is awesome. Can't believe somebody would actually try this with individual steaks.
Posted on 4/1/11 at 9:20 pm to RedHawk
Here is what I found off another site:
"Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting."
"Dry aging occurs while the beef is hanging in a refrigerated cooler, at a specific temperature and humidity, for 10 to 28 days after harvest and prior to cutting."
Posted on 4/1/11 at 9:50 pm to RedHawk
This is an april fools day joke right? He isn't actually going to eat those steaks, is he?
Posted on 4/1/11 at 10:04 pm to Joe
Posted on 4/1/11 at 10:15 pm to Catman88
quote:
Catman88
While I agree with you that 28 days is too long to age individual steaks in a refrigerator(no one has disputed that btw), I do believe that 5-7 days is safe and provides superior steaks than what was originally in hand. I have personally had Otis's steaks on multiple occasions, both aged and un-aged. The quality aged(5-7, maybe 10 days) are certainly more flavorful and tender.
With that said, please explain to me how the enzymatic processes that cause the "flavor concentration and tenderness" actually occurs. If you are cutting off the "bad" part of the whole cut, aren't you cutting off the only affected part? Aren't the enzymes causing the proposed positive benefits actually the same enzymes that are also causing you're said spoilage? So, what is the difference? Why age a full cut at all, if all that you are going to do is trim the affected area?
Posted on 4/1/11 at 10:39 pm to LSUtiger17
Some of you guys are wimps. You toss food days after being cooked, you probably toss milk before those tasty lumps start to form.
Wimps I tell you. You would have lasted about 1 day in the wild wild west. Me, I would have outlived your sorry asses by at least 14 hours before stomach rot killed me.
Wimps I tell you. You would have lasted about 1 day in the wild wild west. Me, I would have outlived your sorry asses by at least 14 hours before stomach rot killed me.
Posted on 4/2/11 at 12:26 am to TigerMyth36
that ain't the aging process.....it is freddy kruger trying to get out of your belly!
Posted on 4/2/11 at 1:10 am to LSUtiger17
quote:Then Winn-Dixie is for you.
I do believe that 5-7 days is safe and provides superior steaks
Posted on 4/2/11 at 4:20 am to Degas
haters out in full force for this one
i'm not asking you to eat my steaks so gtfo
Posted on 4/2/11 at 6:01 am to LSUtiger17
quote:
LSUtiger17
quote:
how the enzymatic processes that cause the "flavor concentration and tenderness" actually occurs. If you are cutting off the "bad" part of the whole cut, aren't you cutting off the only affected part? Aren't the enzymes causing the proposed positive benefits actually the same enzymes that are also causing you're said spoilage? So, what is the difference? Why age a full cut at all, if all that you are going to do is trim the affected area?
Dammit, you beat me to it,, Exactly, word for word, what I was going to say.. hahah,,,
Srsly, is beef and vension different? Not that I know of to any great extent... I have serious experience with both and in some cases, even with NO refrigeration involved...But, this is an opinion question and nothing will change folks personal views.. Does anybody ever buy meat from the "marked down" section of the cooler? Think that meat is only a few hours old? I guess I should have died decades ago..
BTW, wet wood will smoke..
Say "No to sand"...
Brinkman Forever....
Posted on 4/2/11 at 8:05 am to Degas
quote:
Then Winn-Dixie is for you.
Seriously? That's the best way you can defend your side? If you're so adamant about this, let's have a logical discussion instead of blindly posting links(anyone can put something on the internet, it doesn't make it true).
Posted on 4/2/11 at 8:07 am to Ole Geauxt
quote:
Ole Geauxt
quote:
is beef and vension different?
Yes, venison doesn't have that all so necessary layer of protective fat. The redneck who started hanging his meat has caused a trend that defies biological science. We all should have been zombies centuries ago.
This post was edited on 4/2/11 at 8:15 am
Posted on 4/2/11 at 8:30 am to LSUtiger17
quote:Agreed, but, it still turns black after a while, and it's still good. Just keep the blow flies off and cut off the occasional "leathery" edge strips...
venison doesn't have that all so necessary layer of protective fat
Posted on 4/2/11 at 8:59 am to Ole Geauxt
Nobody is saying that you can't dry age beef, because it has been done for years. We are just saying that you shouldn't dry age individual steaks. It's not a good idea.
I doubt he dies from it, but he is ruining very good cuts of meat that would have been better the day he brought them home. Next time, purchase a whole rib roast and try it. Just my 2 cents.
I doubt he dies from it, but he is ruining very good cuts of meat that would have been better the day he brought them home. Next time, purchase a whole rib roast and try it. Just my 2 cents.
Posted on 4/2/11 at 2:34 pm to RedHawk
this is cad's son. we had to take him to the morgue after the horror of eating rancid steaks. he wont be posting anymore.
Posted on 4/2/11 at 2:42 pm to CAD703X
quote:
we had to take him to the morgue after the horror of eating rancid steaks. he wont be posting anymore.
My condolences to you and your mother. Got any pics of your mom?
Page 3 of 11
Popular
Back to top
Follow TigerDroppings for LSU Football News