The Original Dry Bag Steak | Make Artisan Dry Age Steak at Home › Forums › Welcome New Users! › Welcome to the Forum! › First time try update 30 day NYS
- This topic has 11 replies, 2 voices, and was last updated 12 years, 6 months ago by Anonymous.
December 1, 2010 at 11:13 am #1175AnonymousGuestDecember 1, 2010 at 2:35 pm #4239
THOSE look GREAT! Thank you for sharing! One non-food question though…why is the name on the cutting board backwards?December 1, 2010 at 8:22 pm #4242AnonymousGuest
I think I can answer that one. The board is upside down! And Aussie J they look fabulous and I like that indoor grill. Is that electric and gas combined?December 1, 2010 at 9:02 pm #4243
LOL – my wife and I have a saying when we do, ask or say something stupid – it’s “give yourself a zero!” So I gave myself a zero! :laugh:December 1, 2010 at 10:08 pm #4244AnonymousGuest
My trusty indoor grill is by Miele and has been serving us for the past 18 years its part of a combi set Grill/extraction fan/deep fryer all joined together. The grill is electric and has volcanic rocks that you replace under the elements, the flames you see come from the fat juices as the melt and hit the rocks. I must say the fat on the dry aged steaks was plentiful and created more flame than usual adding to the overall flavor and taste. Hey RRP I am pleased eogrady answered your question because I might have said something stupid and added to my Zeros collection.December 2, 2010 at 3:19 pm #4245AnonymousGuest
Question about not trimming the steaks. Did you eat the parts that were not trimmed, or did you leave it on for flavor, and trimmed it after they were cooked. What grade meat is that? The steaks look great!December 2, 2010 at 4:30 pm #4247
agedtoperfection wrote:quote :Question about not trimming the steaks. Did you eat the parts that were not trimmed, or did you leave it on for flavor, and trimmed it after they were cooked. What grade meat is that? The steaks look great!
While your question was addressed to Aussie J may I jump in since I’m such a vocal advocate of only lightly trimming? I find that not everyone will enjoy the darker rind, however I tell people to try it – I mean why not? My wife is one of those people so she just trims it off after the cook and I save that. I really find it to be more tasty when cold. I’ll even then cut it up into bite size to use in a tasty bleu cheese topped salad!
December 3, 2010 at 12:17 am #4248AnonymousGuest
As RRP said he is an advocate of very little trimming so I thought why not and did not trim at all and we were not disappointed as you can see the meat had quite a good fat cap and the outer skin ended up quite crisp and very tasty. There were some parts that we simply trimmed and left on the plate but not a lot so I doubt I would do any trimming in the future. As to what grade of meat it is I am not sure we don’t grade meat in Australia the same as you do in the USA but as a guess its about middle of the road at a cost of $6.80 per pound at Costco the same 100 day grain fed beef in a butcher costs about $18 per pound. So I am now heading back to Costco for the ribeye at a cost of $10 per pound and can’t wait to get it in the fridge ready for the summer BBQ’s.
By the way nice photo and tip RRP on the salad it looks great I’ll have a go at that one.December 3, 2010 at 5:53 am #4249AnonymousGuest
Thanks for the reply.I have never eaten untrimmed before. I always trim close between the meat and the hardened outer layer, and yes it is quit tasty. They say you can’t age select grade meat. That is all I age. Select here in the USA is 1 grade below choice which is the mid grade. The vast majority of the ribeyes that I do could easily pass for prime. There is no way one USDA inspector can grade every piece of meat coming out of a processing plant. I have never had a bad run with select grade. I can get the select grade on sale for $ 4.99 lb. Have you ever tried a short lion before ? These are great. The bone makes a difference. Tried a strip once, this cut is too lean. Did not like, too dry.December 3, 2010 at 7:00 am #4250AnonymousGuest
I am not sure what a short loin is? I have to date only done a piece of rump and the New York Strip which was really juicy and not at all dry. I will try to find out what we call a short loin and give it a go also. If it has a bone I think I would cut it out everything I have read on the forum seems to say the bone could be a problem.December 3, 2010 at 9:39 am #4251AnonymousGuest
A short loin is were the T-bone steak comes from. You could not cut the bone out. It was not a problem at all for me.You just have to be careful not to let the bone puncture the bag in the sealing process. The bone really adds flavor. Another thing is you have to have a way to cut it. I used a reciprocating saw with a new long blade since I don’t have a meat band saw, yet. You will also need a large bag, the short lion is a bit larger than the ribeye. If you do try to get one, you have to ask the butcher for it, ask for a whole short lion. They don’t place them in the meat display case because of the bone. The first time I asked the butcher for it he asked me if I had some way to cut it. I just told him yes, he would of thought I was crazy if I would have told him what kind of saw I was going to use.December 5, 2010 at 6:15 am #4252AnonymousGuest
Now its all clear to me. The reason the cutting board was upside down is the same reason that aussie j mentioned summer BBQ’s coming up. Those folks are at the bottom of the world! EVERYthing is upside down there – hence, downunder.
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