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Thread: anyone dry aging beef at home?

  1. #81
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    Quote Originally Posted by Buster View Post
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    What did you pay including the butchering costs?
    That was over a decade ago, can't remember.

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    Not sure if its mentioned in here or not but butter aging steaks.

    Originally posted by GTS Jeff
    You know those bored stay at home moms who's entire lives revolve around driving their kids to soccer, various cleaning accessories, and worrying about neighbourhood rapists? The kind of people that watch the View and go "uh huh..." Those unfulfilled people who try to fill the void in their empty lives by writing whiny letters to the editor complaining about shit that no one really cares about?

    Well imagine if instead of writing that letter to the editor, she just posts on a car forum for car enthusiasts. That's Kritafo.

  3. #83
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    Quote Originally Posted by dj_rice View Post
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    Not sure if its mentioned in here or not but butter aging steaks.

    ya, its mostly just a scam/pointless.

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    Is there not a reason why nobody serves dry aged wagyu? Besides cost/waste?

    Granted I am not one to frequent such establishments, the few times that I have looked, they didn’t seem to have any aging statement.

    I’d throw some grass-fed or bison in there if you can source it. Would be an interesting comparison. Grass fed has kind of ruined steak for me. You won’t find pieces as marbled, but the beef flavor is so much more rich. As long as you don’t get a gamey piece, which happens from time to time.

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    Quote Originally Posted by googe View Post
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    Is there not a reason why nobody serves dry aged wagyu? Besides cost/waste?

    Granted I am not one to frequent such establishments, the few times that I have looked, they didn’t seem to have any aging statement.

    I’d throw some grass-fed or bison in there if you can source it. Would be an interesting comparison. Grass fed has kind of ruined steak for me. You won’t find pieces as marbled, but the beef flavor is so much more rich. As long as you don’t get a gamey piece, which happens from time to time.
    Cost is one, but also wagyu is pretty tender to begin with...so that aspect of dry aging is less important.

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    Are you still happy with that temp stick, or would you go with another product if you had to buy again?

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    Temp stick had been great. Would recommend

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    Updates @Buster ?
    Have you been eating 1-2 meals per week of this dry aged beef?
    Did any go "too long" and turn shitty?

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