TR: Dry Aged Beef

[GrilledSteezeSandwich]

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!

Hell yeah...when I got food poisening I lost 7 pounds and caught up on lots of bathroom reading..

 

[severine]

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:

Whenever I cook his steak, it's always rarer than he'd like. I generally ask for medium-rare but never get it that rare. :evil: I'd rather take undercooked than overcooked any day though!

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.

I totally agree!

 

[Paul]

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!

Careful, last time I had the dreaded e.coli visitation it was in Mexico. I drank copious amounts of tequila and mezcal. Those lil' bastids is tough I tells ya.

 

[riverc0il]

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.

Oh, compared to steakhouses for the same product, no doubt. But compared to buying regular steaks for two it is expensive.