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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.
    Ciao, beyond.

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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.

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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.

  4. #84
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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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    Bump!

    Their Ad popped up on my IG feed and looks pretty neat. Any one tried these dry aged bags?

    https://dryagingbags.com/

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    @Buster have you done dry aged MSG steak yet?

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    Okay @Buster ... How the fuck did I miss this thread?? I can't say as I have ever tried dry aged beef and while I am intrigued I am also kind of weirded out!

    So how come this doesn't make one sick?

    is the flavour that radically different?

    Do you season and cook or just cook?

    What is your current cholesterol level?

    Do you keep a defibrillator on hand at all times?

    And seriously... BRAVO!!! BRA-fucking-VO!! That is some admirable commitment right there...

    clap.gif
    Bob Blakeborough

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    ^Maybe if @tirebob wasn't so busy gagging on white-trash, greens-bean-casserole, he would've noticed this thread about fine dining.
    RoFL!!

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    Quote Originally Posted by tirebob View Post
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    Okay @Buster ... How the fuck did I miss this thread?? I can't say as I have ever tried dry aged beef and while I am intrigued I am also kind of weirded out!

    So how come this doesn't make one sick?

    is the flavour that radically different?

    Do you season and cook or just cook?

    What is your current cholesterol level?

    Do you keep a defibrillator on hand at all times?

    And seriously... BRAVO!!! BRA-fucking-VO!! That is some admirable commitment right there...

    clap.gif
    LOL!

    Sick: the temperature is tightly controlled to ensure the little bugs dont overwhelm things. Space around the meat and airflow keep the good mold around, but not the kind that rots the meet. The surface dries and nothing penetrates into the middle.

    Flavour: 28 days adds tenderness. Beyond that you start to get extra tenderness and then flavour. If you go a long time, the flavour changes dramatically, yes. Many people really enjoy 45 day aged. Once you develop a taste for the funk, you start to prefer going longer so the taste improvement is more noticeable. 60 days gives people a good sense of the additional flavour without it being too strong. I think I've done 300 days in some cases?

    Cooking: I cook it like a normal steak. Sous Vide. Season with salt. Into the OHB for a crust, and done. The aging doesn't add any seasoning.

    Cholesterol: YOLO

    Defib: I'd rather go out with a bang.

    Finding legit long dry aged steak in restaurants is pretty rare, so most people don't even know what the taste is.

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    Have you been keeping up on your aging?
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

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    Quote Originally Posted by killramos View Post
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    Have you been keeping up on your aging?
    No, my fridge has been shut down for some time. I have to eat what I have.

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    Lmk if you need a hand
    Quote Originally Posted by Gestalt View Post
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    Im the one with a learning disability....

  17. #97
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    Social distance bbq at Busters.
    Originally posted by Thales of Miletus

    If you think I have been trying to present myself as intellectually superior, then you truly are a dimwit.
    Originally posted by Toma
    fact.

  18. #98
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    Quote Originally Posted by dirtsniffer View Post
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    Lmk if you need a hand
    I don't want to eat a dry-aged hand.
    Screenshot_20210110-184542_Firefox.jpg

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