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November 9, 2014 at 2:31 am #2123
Last night I had a surf and turf dinner I made for some friends. This was the 3rd time I have attempted a dry aged steak, 2nd time for a strip loin. The 1st strip loin was a prime cut and it aged for about 35 days. The steak I aged for last nights dinner was a choice cut strip loin aged for 30-32 days, both meats came from Costco. Last nights steak didn’t seem to have the intense nutty flavor from the fat that the prime cut had. I don’t know if this is a difference in cuts, seasoning, or grilling technique. I had to battle a very temper-mettle grill last night that had some major flair up issues. So some of the outside got a little extra done. So I am trying to figure out why this cut didnt have the same intensity of nutty flavor, if anyone has any input on this, please let me know. Here are the factors that I can think of….
1. Seasoning – I do recall the first time I did striploin, I did an Tuscan steak_, and I did not notice the nutty flavor until I cooked left over strip loin the next day with just salt and pepper.
2. Prime vs. Choice cuts
3. Grill issues
4. Aging time 31 vs 35 days. Would a few extra days of aging make that much of a difference?
Here is the photo, dinner was still great but I was hoping for more of that nutty flavor that I got in the Prime cut I did
[img]https://fbcdn-sphotos-a-a.akamaihd.net/hphotos-ak-xap1/v/t1.0-9/10519739_10152853146155429_6565988396767140187_n.jpg?oh=608fb131feabeff45341f9c9a0df5494&oe=54E9F6EE&__gda__=1423250107_a606895c7c84653c9b5146a376a4179d[img]November 9, 2014 at 2:36 am #8676
Having photo posting problems…November 9, 2014 at 2:51 am #8677Ron PrattMember
You really already answered your question with the variables you posted. There is one other possibility and that had to do with the cattle themselves and how they were fed and fattened let alone how old they were when slaughtered. The most obvious though is prime vs. choice. Prime means the meat is marbled with veins of fat which further enhance the taste of the beef when dry aged. The difference in length of time of aging since they were so close is minor though longer is better. As you probably already know dry aged beef cooks faster than “grocery store red meat” and that can account for crispy or more well done which IMHO diminishes the taste of a steak.
As for your pictures when I click on the link the picture is shown.
RonNovember 9, 2014 at 4:07 am #8678
Thanks for the response. I was pretty sure those were all potential reasons but I am not expert on meat types.
I have read some articles, which could be pure BS or ignorance of the author, saying that there really isnt a difference between Prime and Choice cuts. I have zero butchering experience, I have no idea what really goes into a Prime and Choice cut, what is your opinion on this? Obviously as you stated, Prime has better marbling.
To my eye, it was hard to tell a difference in the look. Next time I go to Costco I will better inspect both meats but as i was trimming off the hard surface of the strip loin last night, it didnt look any different. I do love the look of the white swirly marbling on the dark purple, red color of the meat. so cool.November 9, 2014 at 4:37 am #8679Ron PrattMember
I’m no expert but if there is one thing I trust when buying meat it’s the reputation of the establishment and if they say it is prime and charge a premium price compared to their choice grade then I’m going to believe them! Most all meat today are sub-primal cuts from one of the few national firms where the meat is graded. Could it be corrupt? sure…but they won’t be doing that for long! When you mentioned what you saw in the trimming last night that was the lateral(horizontal) slices which really wouldn’t reveal prime vs choice. Instead its the vertical cuts where you see the face of the steaks. Notice the fine marbling in these two pieces.
What I do when selecting a sub-primal to age is to inspect the ends of the cryovac as well as I can looking for signs of the marbling. You can do the same at Costco – just ask them to show you several to choose from and most will be happy to let you look!
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