A Dinner Pic© in the making.....AGED BEEF! - Page 2

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[ARCHIVED THREAD] - A Dinner Pic© in the making.....AGED BEEF! (Page 2 of 3)

Posted: 9/25/2011 4:59:35 PM EDT

[#1]

Quoted:
Umm, it looks long in the tooth there bud.

I have had dry and wet aged beef and it was never green.

I just about won't eat any meat (beef that is) unless it's green. The SO has a bit of a problem so I have to be sure to not age hers as long.

Posted: 9/25/2011 5:00:36 PM EDT

[#2]

Is that beef aged Alabama style?

Posted: 9/25/2011 5:00:55 PM EDT

[#3]

I've seen plenty of "dry aged steaks"......but NEVER seen one covered in green junk and mold spots.

No thanks...I'll pass

Posted: 9/25/2011 5:02:41 PM EDT

[#4]

I've only dry aged a ribeye using the Alton Brown method, but I must say, if it looked like that I would have thrown it away and started over.

Posted: 9/25/2011 5:05:07 PM EDT

[#5]

gas station worker: "this meat went bad."

gas station owner: "

perfectly aged t bone!"

sometime in the future......

the_camp_ninja: "hello gentlemen, i saw a sign about dry aged steak."

gas station owner: "

"

Posted: 9/25/2011 5:05:17 PM EDT

[#6]

Quoted:

Quoted:

I personally don't eat green steaks, but if say it's good, then I believe you.

I know restaraunts serve aged beef, but I thought it was aged at like 33 degrees and never imagined them to look like that.

The green parts are trimmed.

The OP didn't

Posted: 9/25/2011 5:08:52 PM EDT

[#7]

All that I can say is, if you ever meet me, ask my SO about green meat. Gotta have that smell

Get the grill real hot, let the steak get room temperature, (usually with some coarse salt on the steak) dust the salt off, toss on grill for a couple of minutes and turn. Let rest and enjoy.

Posted: 9/25/2011 5:09:05 PM EDT

[#8]

Needs a poll:

Which is worse?

A) Projectile vomiting
B) Explosive Diarreah

Posted: 9/25/2011 5:09:42 PM EDT

[#9]

I like to buy the pull backs at the grocery store.
They are cheaper because nobody wants to buy any meat that is not bright red.
They are more tender because of the aging.

Did you know that most meat, especially prepackaged, is treated with a dye to make it appear brighter red?
Another trick is the lighting over the meat case. It uses different tubes that bring out the red color.

Posted: 9/25/2011 5:11:00 PM EDT

[#10]

Hey now! Dont y'all let my ENTIRE LIFETIME OF EXPERIENCE WITH FOOD stand in the way of your opinions.

Anyhow, the finished run I photo'd in RAW and PS3 isn't playing nice with RAW right now, so gimme some time here. Plus I gotta EAT!

Posted: 9/25/2011 5:11:13 PM EDT

[#11]

Quoted:
Umm, it looks long in the tooth there bud.

I have had dry and wet aged beef and it was never green.

Beef is aged in bulk (the whole cut) then the outer "aged" part is cut off, leaving the delicious inner beef part. I've never seen a single piece of steak aged. Not sure I'd fo.

Posted: 9/25/2011 5:11:22 PM EDT

[#12]

Quoted:

Needs a poll:

Which is worse?

A) Projectile vomiting

B) Explosive Diarreah

eat that steak and in true ARFCOM fashion get BOTH!!!

Posted: 9/25/2011 5:12:34 PM EDT

[#13]

I have unsophisticated tastes. I prefer meat to be sufficiently fresh that a skilled veterinarian could revive it.

Posted: 9/25/2011 5:14:32 PM EDT

[#14]

Dry aged beef. No green, no fuzz. Uniform color and texture.

Posted: 9/25/2011 5:15:44 PM EDT

[#15]

Quoted:
http://muttoncurrys.com/wp-content/uploads/2011/08/Dry-Aged-Beef.jpg

Dry aged beef. No green, no fuzz. Uniform color and texture.

Exactly. And those outer portions get sliced off. But don't let a whole lifetime of experience get in your way.

Posted: 9/25/2011 5:21:22 PM EDT

[#16]

Quoted:
Meat is not aged in the cut. It is aged in the whole, side, or quarter.

You didn't buy anything fancy. You just bought a rotten piece of meat.

This. Real dry aged beaf is not aged after it is sliced into steaks. It's aged in bulk form and then cut after aging. The narly looking dried up ends are trimmed off and discarded. What he probably actually got was an end cut that wasn't properly trimmed.

For the record, real properly dry aged beaf is absolutley amazing. Any of the guys on here who fancy themselves fans of a steak or handy with a grill who haven't had a properly aged PRIME ribeye have simply never had a REALLY good steak. You may think you have, but you haven't. I don't care how good you think you cook a steak, if you've only ever gotten your steak from the local grocery store then the best you have probably ever had is a young USDA Choice steak. You really owe it to yourself to go get a USDA PRIME cut dry aged to about the 30 day mark. AMAZING!!!

If you ever wondered why really high end steak houses charge a fortune for their meat this is why. The prcess is time consuming, requires you to tie up significant volumes of inventory, and only works on the high fat content prime cuts. The aging process removes a trmendous amount of moisture. so what started off as 10 pounds of meat ends up being about 8 pounds. This also adds cost as your inventory quite literally shrinks. The payoff is that during the process the beef's flavor concentrates and natuarally occuring enzymes make the meat more tender by disolving connective tissue in the muscle. The fat distributed throughout the meat doesn't dry up though, so despite what the name implies, dry aging results in an incredibly rich, juicy, and tender steak.

Adrock1

Posted: 9/25/2011 5:22:21 PM EDT

[#17]

Quoted:

Quoted:
Meat is not aged in the cut. It is aged in the whole, side, or quarter.

You didn't buy anything fancy. You just bought a rotten piece of meat.

This

this!

Posted: 9/25/2011 5:30:47 PM EDT

[#18]

Quoted:

Hey now! Dont y'all let my ENTIRE LIFETIME OF EXPERIENCE WITH FOOD stand in the way of your opinions.

Anyhow, the finished run I photo'd in RAW and PS3 isn't playing nice with RAW right now, so gimme some time here. Plus I gotta EAT!

Everybody here has had an entire lifetime of experience with food.

That does not look like dry aged beef, it looks rotten.

Posted: 9/25/2011 5:31:28 PM EDT

[#19]

Quoted:
Hey now! Dont y'all let my ENTIRE LIFETIME OF EXPERIENCE WITH FOOD stand in the way of your opinions.

Anyhow, the finished run I photo'd in RAW and PS3 isn't playing nice with RAW right now, so gimme some time here. Plus I gotta EAT!

i've raised, slaughtered, aged, processed beef right here on the farm for years now.... that shit you got IS rotten, but don't let that get in the way of your opinion mortification.

Posted: 9/25/2011 5:34:18 PM EDT

[#20]

at least you could let us know where we send the sympathy cards?

Posted: 9/25/2011 5:35:26 PM EDT

[#21]

oh and dibs on guns, ammo and optics!

Posted: 9/25/2011 5:35:42 PM EDT

[#22]

The OP is either dead, in the hospital or on the shitter.

Dibs on his guns.

Damn beat by 16 secs.

Posted: 9/25/2011 5:36:23 PM EDT

[#23]

Looks good man.

Posted: 9/25/2011 5:37:15 PM EDT

[#24]

Quoted:
Meat is not aged in the cut. It is aged in the whole, side, or quarter.

You didn't buy anything fancy. You just bought a rotten piece of meat.

Came to post this.

OP is nothing but an iron gut.

Posted: 9/25/2011 5:37:46 PM EDT

[#25]

End well, this will not.

ETA: You are playing with fire OP. I make Bourdain and Zimmern look like pussies, and I would not put that in my mouth.

Posted: 9/25/2011 5:41:29 PM EDT

[#26]

Posted: 9/25/2011 5:45:45 PM EDT

[#27]

OH my GOD this was GOOD. Really, REALLY good! Haters, guess yer 'gonna hate.

Posted: 9/25/2011 5:48:04 PM EDT

[#28]

Tell Jerry we said hi.

Posted: 9/25/2011 5:48:45 PM EDT

[#29]

Huh. Well, that doesn't look like any dry aged stuff I've gotten. But ok.

Posted: 9/25/2011 5:49:54 PM EDT

[#30]

Om nom nom

If that's how OP wants to roll... OK...

But that looks like vulture food to me

Posted: 9/25/2011 5:50:01 PM EDT

[#31]

So after you cooked it it turned yellow? That is a good sign I hear.

Posted: 9/25/2011 5:50:23 PM EDT

[#32]

Quoted:

http://www.upitall.com/Private/u/47/613/9101

OH my GOD this was GOOD. Really, REALLY good! Haters, guess yer 'gonna hate.

hey, rock on with your rotted meat eating self!

oh and -9.9/10 for the dinner pic.

you know for the rotten steak and all.

Posted: 9/25/2011 5:52:04 PM EDT

[#33]

Haters gonna hate! Lovers gonna.... live?

Posted: 9/25/2011 5:52:36 PM EDT

[#34]

That steak looks like your avatar.

Posted: 9/25/2011 5:57:51 PM EDT

[#35]

Quoted:

http://www.upitall.com/Private/u/47/613/9101

OH my GOD this was GOOD. Really, REALLY good! Haters, guess yer 'gonna hate.

You ain't right.

Posted: 9/25/2011 5:58:25 PM EDT

[#36]

wow. Tough room tonight!

Posted: 9/25/2011 5:58:33 PM EDT

[#37]

Poop thread, IBTL

Posted: 9/25/2011 6:23:20 PM EDT

[#38]

damn, your gonna kill someone with that shit!

Posted: 9/25/2011 6:29:08 PM EDT

[#39]

considering that the red that you see is from red dye put in it to make people think it looks fresh, natural meat would be completely gray and brown within hours or exposure.

so my question is why does the meat turn gray when it's full of red dye?

Posted: 9/25/2011 6:29:45 PM EDT

[#40]

Quoted:

Quoted:

http://muttoncurrys.com/wp-content/uploads/2011/08/Dry-Aged-Beef.jpg

Dry aged beef. No green, no fuzz. Uniform color and texture.

Exactly. And those outer portions get sliced off. But don't let a whole lifetime of experience get in your way.

Exactly.

I'm starting to rethink "The Sauce".

What the fuck have I been eating?!

Posted: 9/25/2011 6:31:23 PM EDT

[#41]

Quoted:

Tell Jerry we said hi.

Posted: 9/25/2011 6:32:58 PM EDT

[#42]

Quoted:
http://www.upitall.com/Private/u/47/613/9101

OH my GOD this was GOOD. Really, REALLY good! Haters, guess yer 'gonna hate.

At least he didn't cook it enough to kill the mold and bacteria

Posted: 9/25/2011 6:34:17 PM EDT

[#43]

That.... is disgusting.

Posted: 9/25/2011 6:34:21 PM EDT

[#44]

Health report?

Posted: 9/25/2011 6:35:28 PM EDT

[#45]

Quoted:
Meat is not aged in the cut. It is aged in the whole, side, or quarter.

You didn't buy anything fancy. You just bought a rotten piece of meat.

Sorry but this is correct. You're gonna be a poop volcano later this evening.

Posted: 9/25/2011 6:37:32 PM EDT

[#46]

Quoted:
Health report?

Colors somewhat more intense, "time" seems to be losing "meaning", as if it doesn't apply. It's all just a lite "off" right now....weird sensation in upper extremities. I'll check in as this progresses, or at least until my inevitable demise.

Posted: 9/25/2011 6:39:45 PM EDT

[#47]

BTW, hosers, this was the END CUT of an aged slab. Yes, I trimmed it, though like I said the hue was really off. There was no actual green. I'll see can I color correct it so you can all relax a little.