- This topic has 10 replies, 2 voices, and was last updated 10 years, 7 months ago by Anonymous.
February 14, 2011 at 5:35 pm #1214AnonymousGuest
I would be interested in knowing what knives members have found best for trimming and cutting the sub Primals into steaks for both Rib Eye and New York cuts. Although I have a decent set of kitchen knives, I have been looking at the Forschner 5 inch boning knive just for the trimming and cutting of steaks. Well hidden the rest of the time.February 14, 2011 at 6:33 pm #4506
I too have a number of knifes in my arsenal, but my “go to” knife for cutting and trimming purposes is this 8″ Victorinox.
This is a cross between a standard chef’s knife and a Japanese version that is very sharp, but doesn’t have the heft of the chef”s style and therefore slices and dices quicker and easier. A couple years ago this knife was the top of the recommended list by the mag Cook’s Illustrated. BTW I store all my good knifes in these hard plastic knife safes and it pays off!February 15, 2011 at 5:58 pm #4507AnonymousGuest
I use an 8″ breaking knife. Stays hidden most of the time. I really like the breaking knife for breaking down subprimals…the curved blade really does seem to help.February 16, 2011 at 1:37 am #4509
[quote]I use an 8″ breaking knife. Stays hidden most of the time. I really like the breaking knife for breaking down subprimals…the curved blade really does seem to help. [quote]
When you say stays hidden I wonder if you mean the same as that means in our home. Background…for some reason my beloved of nearly 45 years of marriage has a phobia about knifes being easily accessible! I say she has watched too many horror movies! :laugh:
So what I did was to come up with one inconspicuous bottom kitchen drawer and mounted magnetic bars to hold my knifes in place (BTW this is an old picture and now the drawer is practically full.
Then the old magic trick fooling the eye and mind takes over…the false bottom panel!February 17, 2011 at 7:15 pm #4512AnonymousGuest
lol thats awesome….my version of “hidden” is in a plastic sheath under a pile of exposed knives 😛February 17, 2011 at 7:22 pm #4513AnonymousGuest
I ordered the 8″ Victorinox yesterday at Bed Bath and Beyond with a 20% discount coupon and no shipping charges. The only problem is that it will not arrive in time for the first trimming of the New York Strip that will occur this weekend at 28 days.February 17, 2011 at 7:54 pm #4517
DoyleS wrote:quote :
LOL – just to go round-robin again about trimming – you MIGHT like it untrimmed or just slightly trimmed which has been kicked around here several times now!February 17, 2011 at 8:19 pm #4518AnonymousGuest
First time out I am going to be a bit anxious about the whole process so I don’t think I will be trying the “trim”. I’ll be doing lots of sniffing and checking just to make sure I don’t ingest something bad. Probably cut the first one in a couple pieces and cook experiment with the grilling time. The first one won’t be as rare as I normally would cook it. I have too many friends asking me if I am sure I am not going to poison myself. I’ll probably be cleaning the knife between each cut.February 17, 2011 at 8:48 pm #4519
LOL – if dry aged beef – let alone untrimmed dry aged beef was going to kill anyone I would have been dead years ago! Too late now but for anyone reading this post in the future may I suggest that you spend the money and purchase a dry aged steak from a butcher shop and try it first!
OTOH how I got hooked 43 years ago on dry aged beef was a top rated local steakhouse. They still advertise dry aged beef. For years now every steak dinner there for the two of us cost me over $100. Now I dry my own at a fraction of the cost and enjoy terrific dry aged steaks on a regular basis instead of just special occasions!February 17, 2011 at 9:00 pm #4520AnonymousGuest
DoyleS wrote:quote :
I can understand why you’re concerned…in our world of expiration dates it seems really odd to be letting something sit on a shelf for WAY past its “expiration date”. The big difference here is the bag…since the meat is stored in a cold (fridge), oxygen depleted environment (bag), the nasty bacteria that would normally spoil the meat can’t grow. Simple as that. The bag allows the moisture out but also keeps the oxygen out.
Wet aging is the same thing, except the bag doesn’t let the moisture out (wet aging is typically done in cryovac bags).
I’d suggest you get comfortable with the process and results, then start experimenting. Thats what I did 😉February 17, 2011 at 9:15 pm #4521AnonymousGuest
Like I said, this weekend is the test and I am anticipating a great experience.
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