Kiwi.
(journeyman)
7/17/00 02:19 AM
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Ageing red meat
[Post#: 63538
/ re: 62875
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Does anyone have any instructions on how to do this? I've done it for years by guess work.
ALL BLACKS TRIUMPHANT
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MisterIto
(old hand)
7/17/00 04:04 PM
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Re: Ageing red meat
[Post#: 63541
/ re: 63538
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All I know is that you want the meat to age in cold, dry air. I was once a vegetarian for 8 years, so I will ask my butcher who puffs and get back.
Peace...MisterIto
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ICE_COLD
(old hand)
7/19/00 05:29 PM
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Re: Ageing red meat
[Post#: 63556
/ re: 63538
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You have to place the meat in a dry cool place for a week. If the meat pieces fits in the refridgerator, then wrap them with paper bags, like those from the grocery store, and leave them in the refridgerator for a week.
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Kiwi.
(journeyman)
7/20/00 11:17 PM
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Re: Ageing red meat
[Post#: 63557
/ re: 63556
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Yeah that's what I usually do it, is that the propper way?
ALL BLACKS TRIUMPHANT
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rabbit
(member)
7/26/00 06:32 AM
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Re: Ageing red meat
[Post#: 63561
/ re: 63557
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I recently gave up a 10 year career as a butcher to go back to school to study
electrical engineering. Kiwi, are you just aging red meat for the sake of making it more tender? If so, then you are a man after my own heart.
The only steaks that I buy are the ones that are turning black in the meat counter. Kept refrigerated red meat can easily last a week or ten days after you purchase it. It sounds like you are doing it right. Just keep it covered in a tupperware container in your fridge. You can marinate it for a day or two as well depending on the marinade of choice.
BTW, while we are on the subject of meat, I can offer some info to those concerned with their health and the quality of the meat purchased at most Canadian chain grocery stores.
Beef is usually aged for 2 weeks before arriving at your grocery store. Ground beef is made with trimmings and FROZEN boxed beef. Our frozen beef came from AUSTRALIA!! Chicken comes in packed in ice and is often frozen. It then thaws in the counter, you buy it and take it home and re-freeze it (this is not the smartest thing to do).
Store made sausages....well I don't want too get to graphic on this forum. If you buy them and enjoy them, then by all means keep it up, you'll probably live forever!!LOL
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MisterIto
(old hand)
8/5/00 09:37 PM
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Re: Ageing red meat
[Post#: 63588
/ re: 63561
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Hey rabbit,
What steaks do you like? I usually buy delmonico, NY strip, porterhouse or T-bone and keep them cold and dry in paper bags for a few days.
Peace...MisterIto
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rabbit
(member)
8/8/00 05:22 PM
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Re: Ageing red meat
[Post#: 63595
/ re: 63588
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MisterIto,
I like all steaks!! Keep in mind that if you want to save money that a NY strip is basically a boneless t-bone, a delmonico is a basically a boneless ribeye, and a porterhouse is a t-bone with the tenderloin still attached.
For flavour I prefer a good rib steak, but if you've really got the munchies then I'd suggest a good top sirloin on the BBQ.
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