TR: Dry Aged Beef

[deadheadskier]

Flavor was very earthy and strong. There is no question that is was far better than had I just cooked it wet aged out of the bag as it normally comes. As I mentioned, the hunk I had, had it's limitations from the start in that it was pretty much basic choice, so not much to build on. The texture / mouth feel was really the most impressive part. . How tender the process made it where there was zero 'chewiness' and your teeth just sink right in was the most impressive part.

It was awesome, but I really want to do better; get a better cut and age it longer. I'm sure I'll get started soon. The fridge looks lonely minus a big hunk of crusty moldy aging to perfection beef :lol:

 

[riverc0il]

Wow, kudos for the effort and patience. Looks like a great meal!! Too expensive for me though. Maybe I will have to treat ourselves eventually for a special occasion or the like.

 

[severine]

Interesting trip for your taste buds. Very cool that you shared the process with us. It's not something I've ever tried before, but perhaps someday I will now. Good luck on your next attempt!

 

[deadheadskier]

Wow, kudos for the effort and patience. Looks like a great meal!! Too expensive for me though. Maybe I will have to treat ourselves eventually for a special occasion or the like.

It can be expensive no doubt, but not in comparison to going out to dinner at a nice steakhouse; it's actually quite cheap. From a decent butcher, you could get the 3-4 pounds needed to do it for about $30 if you find the right sale. Considering that a lot of high end steakhouses charge $40 and up for a piece of dry aged beef and that's with no sides; spending $30 for two people is a bargain.

 

[Beetlenut]

Thanks for the report. I've always wondered what the deal was with dry-aged. When I was out in Oklahoma City years back, we went to a steak house where they offered dry-aged steaks. Always wondered what the difference was. Will have to give it a try with some locally grown grass-fed beef.

 

[Greg]

Pretty interesting. Time, effort, expense and waste aside, I don't think I could get past the blue cheese like funk smell, regardless of whether you cut it off before cooking. Just too skeevy for me to attempt.

 

[bvibert]

Pretty interesting. Time, effort, expense and waste aside, I don't think I could get past the blue cheese like funk smell, regardless of whether you cut it off before cooking. Just too skeevy for me to attempt.

I agree. Just looking at the pictures is enough to stop me from ever trying it.

 

[deadheadskier]

Suppose you dudes aren't into tar tar are you? I haven't had the balls to make that at home yet, but I'd like to.

 

[bvibert]

Suppose you dudes aren't into tar tar are you? I haven't had the balls to make that at home yet, but I'd like to.

No. When I have steak (not all that often) I like it cooked medium well or more.

 

[snowmonster]

Suppose you dudes aren't into tar tar are you? I haven't had the balls to make that at home yet, but I'd like to.

I am. It's good but definitely an acquired taste. We do a lot of things with raw stuff where I come from. Mostly with fish though. I have this cookbook that has pictures on how to prepare steak tartare but I worry about the freshness/cleanliness of the beef to make a home project of it.

 

[deadheadskier]

No. When I have steak (not all that often) I like it cooked medium well or more.

blasphemy :lol:

that was the case with my girl when we first started dating. I've got her down to just below medium now and she even tried tar tar at a friends wedding. :grin:

 

[GrilledSteezeSandwich]

I was always all about medium well but now I'm down to medium..and medium rare is O.K. as well if it's really good quality..

 

[Greg]

Medium/medium rare here. I would try tar tar and even the dry aged beef, but I wouldn't go through with making either myself.

 

[drjeff]

I'm at most medium rare, and even at most restaurants I'll order it rare since the vast majority of restaurants, unless it a really good steakhouse either don't know or won't do a true rare. And by ordering rare most of the time I'll end up with a true medium rare, but even so at a few places their rare is practically medium well. If it's a restaurant I know and trust, heck I'd sign a waiver saying that if I get e.coli I won't sue and/or drag their name through the media, if they gave me what I want, which is a rare cut of beef.

It's 100% a pure flavor thing for me, and the warmer and pinker that cut of GOOD cow gets, the more of that flavor I love decreases.

 

[Paul]

I'm at most medium rare, and even at most restaurants I'll order it rare since the vast majority of restaurants, unless it a really good steakhouse either don't know or won't do a true rare. And by ordering rare most of the time I'll end up with a true medium rare, but evn so at a few places their rare is prcatically medium well. If it's a restaurant I know and trust, heck I'd sign a waiver saying that if I get e.coli I won't sue and/or drag their name through the media, if they gave me what i wnat, which is a rare cut of beef.

It's 100% a pure flavor thing for me, and the warmer and pinker that cut of GOOD cow gets, the more of that flavor I love decreases.

+eleventy billion and one

and I've had e.coli before, I'll chance it again...

 

[drjeff]

+eleventy billion and one

and I've had e.coli before, I'll chance it again...

I look at it this way, if I'm eating beef the way I want it cooked, and I happen to get a little e.coli, well then over the next few days I'm going to cr@p out a few pounds and make room for some more beef cooked the way I want it! I don't see a problem with that!

 

[ctenidae]

Suppose you dudes aren't into tar tar are you? I haven't had the balls to make that at home yet, but I'd like to.

We do steak tartar quite often- one thing I'll tell you- grind your own. Otherwise, you have no idea what the sanitary conditions were. My wife likes a raw egg in it, I go with chopped pickles, chopped jar mushrooms, onion, salt, pepper, and mustard. Good stuff.

 

[tjf67]

????????????

When you were fermenting it did it stink the house up?

 

[deadheadskier]

When you were fermenting it did it stink the house up?

not at all nor the fridge. when I said it gives off a blue cheese funk, you really need to bring it close to your nose to smell it; just opening the refrigerator door you wouldn't notice it.

 

[Beetlenut]

I look at it this way, if I'm eating beef the way I want it cooked, and I happen to get a little e.coli, well then over the next few days I'm going to cr@p out a few pounds and make room for some more beef cooked the way I want it! I don't see a problem with that!

E.coli - natures way of cleanin out all the build-up of a modern diet. That's why whenever I eat steak med-rare, I make sure to consume alcohol (Tequila) to kill the little buggers!