While supplies last....

[Tequilazo]

Check out the price on this. 17+ pounds of Prime bonless Ribeye. Picked it up at the HEB on 288 & 518 in Pearland today.

I'm seriously thinking about trying to dry age it at home. Any meat guy's on here have any suggestions?

[txsteele]

wow.....that's all I got.

What time should I be over? I'm only about 35 min ffrom you.

[Tequilazo]

I know I didn't kill it

But I can still grill it---!!!

[Maddox]

If you watch for it you can find it at Randells for ~$4.00/lb (Ranchers Reserve).

[maglite]

That looks like 7lbs not 17lbs??? That label right or wrong??

[mesquitecountry]

Re: While supplies last....

Just wet age it. Much easier and just as good. Leave it in the bag for another week or two in the fridge, pull it out and cut steaks.

[Tequilazo]

17.30 lbs

normally sells for 12.99 lb

[Tequilazo]

If you watch for it you can find it at Randells for ~$4.00/lb (Ranchers Reserve).

Prime beef vs Ranchers Reserve

what are you thinking?????????

[Maddox]

Prime beef vs Ranchers Reserve

what are you thinking?????????

Im thinking that outside the label and price you couldn't tell the difference once cooked.

[Tequilazo]

Just wet age it. Much easier and just as good. Leave it in the bag for another week or two in the fridge, pull it out and cut steaks.

Dry aged steaks do taste differnt than what we are accustemed to. The more intense beef/buttery flavor comes from controlled moisture loss, something that can not happen in the bag.

The same reason some people hang their venison for a week or two before processing.

I was hoping someone on here does this or has tried it and could offer up their experience.

[Tequilazo]

Im thinking that outside the label and price you couldn't tell the difference once cooked.

Try a blind taste test, Prime beef is some of the best stuff around.

[Tequilazo]

the internet is a plethera of information

Rancher's Reserve and Blue Ribbon beef is sold with a USDA (United States Department of Agriculture) Quality Grade. Most people know that USDA Prime is the best (and most expensive) beef you can buy, and it is somewhat rare to find. USDA Choice and Select grades are common in supermarkets with Select being the cheaper option.

[Bily Lovec]

oooohhhhh

thats a nice find. What are your plans for that dude ?

[Tequilazo]

oooohhhhh

thats a nice find. What are your plans for that dude ?

Hoping someone on here has some personnal experience with dry aging at home - if i try this, I'll document and post later


If not, I'll steak her out and have a get together

[Bily Lovec]

did you google ?
we used to butcher and hang whole beef for 21 days, wipe the mold off and start cutting

The time-honored process of dry-aging begins with top quality meat. Only a fraction of beef dry ages well: well-marbled prime grade and meat from those exceptional cattle breeds. Extremely lean beef won't age without spoiling as it needs that protective fat coating. The meat is hung in large sterile refrigerators with carefully controlled air flow, humidity, and temperature for two to six weeks. During this ripening period, several key things happen. Enzymes break down the muscle fibers, improving tenderness, until by the third week the meat is positively buttery. A 20 percent moisture loss concentrates the beefy flavors, leaving an intense, almost gamey, taste. The meat's ability to hold onto moisture with cooking is improved, too, making for juicier cooked steaks. Dry-aged beef also develops a crust which has to be trimmed away, resulting in an additional loss of up to 25-percent of the meat's original weight, adding to its cost.

Even though it's an expensive proposition, dry-aged beef has long been considered the best among seasoned steak connoisseurs. They describe its flavor as rich and nutty, decadently tender, and "beefier" than nonaged. Its intensity requires a robust erudite palate.

Still, no one denies that dry-aging is basically controlled rotting, and the meat is an acquired taste. "It has a green taste that's hard for many diners to appreciate, to the point of being offensive," said Chamberlain.

"If you don't enjoy a richer well-marbled ribeye or strip steak, then dry-aged beef wouldn't be something you would appreciate," said Bob Stephenson, Executive Chef at Cool River Cafe. He feels quality beef is of greater appeal to most Dallas diners. "Certified Angus beef or prime are the biggest draws," he said.

Most steakhouses in Dallas sell wet-aged beef. It has been aged, packaged in vacuum-sealed plastic bags while being shipped from the stockyards to the consumer. Although the enzymes still help tenderize the meat, the flavor remains neutral. The meat, because it has been sitting in its own juices, has been described as wet and bloody-tasting.

Whether you believe those who say that dry-aged beef is a romantic fantasy, or those who say wet-aged beef is a ruse, everyone agrees some type of aging makes for a better steak.