Re:enjoying my aged beef – a renewable resource!

[Scott Mark]

RRP wrote:

quote :

Thank you for explaining that, toasty! I was almost reluctant to post my crude-just-cut-open meat knowing I’d never do it the plating justice your pixs had shown!

BTW I’d bet your hosts and friends will let you age meat for them any time!

Ron

That is a bet you would win. Father-in-Law is hoping to find an appropriate venison roast to age. I’m a little concerned- it will probably be something from the leg rather than from the back, and with beef we mostly look for cuts from the back (strip loin, ribeye). But if I’ve got space I’ll be happy to try it.

You should also give yourself credit for the idea of a doublewide steak/roast, cut in two for two people. I picked up that idea from your pictures and I’m looking forward to trying it.