- This topic has 8 replies, 2 voices, and was last updated 10 years, 10 months ago by Anonymous.
November 1, 2010 at 10:49 pm #1157AnonymousGuest
I have just put my first try in the fridge 1 13lb New york strip and 1 8lb top serloin (rump) It’s 100 day grain fed beef, so a little bit tastier and tender than the supermarket cuts. My fridge has glass shelves so i have raised a wire rack for the strip and then elevated a second rack above for the serloin if anyone can see a problem here please let me know. I will update progress along the way.November 1, 2010 at 10:53 pm #4137AnonymousGuestNovember 1, 2010 at 10:54 pm #4138
Not sure what the white thing is that the bottom rack is sitting on, but I wonder if it might impede air circulation. Looks like it might and you might be better off without it as the bent ends on the wire rack should be sufficient. BTW welcome to the club!November 1, 2010 at 11:00 pm #4139AnonymousGuest
Thanks RRP they are 1inch box section plastic I have now shifted them to the sidesNovember 2, 2010 at 1:26 am #4140
It appears from your shelving configuration that your refrig might be a GE in the Profile line like mine – right? If so it also appears you are stacking at the bottom glass shelf right above the meat drawer – right? Now I’m not sure what you mean that those are 1″ box sections which you have now moved to the side. Are they what you call a 1″ egg crate plastic thing”? Personally anything that MIGHT hamper the efficient air circulation MIGHT not be in your best interest. Keep in mind I happen to be in the camp that once I place my sealed bag in my refrig I do not touch it, move it around, nor take it out for the duration of the aging. I want the bag to become a skin on the meat and eliminate any stress or possible contamination from frequent handling…but that’s just me! B)
PS I hope you don’t mind that I edited your initial post by deleting the multiple pictures! That’s ALL I edited.November 2, 2010 at 6:28 am #4141AnonymousGuest
Fridge is a Whirlpool and the shelf is just above 3 drawers. Bottom drawer for meat/vegies, next up, has a humidity control. and the one directly below I use for cheeses. The box section of plastic is like conduit just for running cables through dimensions roughly 1inch x half inch now moved to the sides, it sits exactly down both sides and is only as wide as white strip on each side, so shouldn’t interfere with airflow. Thankyou for editing photos I tried to put on several different ones but not sure what happened.
Before buying any bags I spent a lot of time reading this forum and many of your posts and I agree with you no handling during the aging process. I am just not sure yet how long to age for? I also cut a piece off the strip and have vac sealed and frozen it, so when I do my first dry aged steak I will cook them both at the same time and compare the taste and texture….. Can’t wait.November 2, 2010 at 8:27 pm #4142AnonymousGuest
Good luck, Aussie J! Can’t wait to see more pix!November 4, 2010 at 2:11 am #4143
Regarding your question about the number of days to age may I suggest that for both you age at least 28 days. Personally I like my NY strips better after 35 days, but that’s me!
Now, may I ask you an unrelated question?…If you live in Australia and you refer to that as a New York strip then obviously you’re not a native Australian – right? Back here in the states we even see another distinction that people in the mid-West often refer to them as Kansas City Strips vs. New York Strips!November 4, 2010 at 2:39 am #4144AnonymousGuest
I am an Aussie but also love the States and have visited many times, and your right we refer to the strip as a Porterhouse and the sirloin as Rump however if you eat out here many places refer to it as a NYS. Thanks for the tip I will leave them the 28 days this time and try for 35 on my next attempt.
- The forum ‘Welcome to the Forum!’ is closed to new topics and replies.