Hey guys, I got a couple of questions that I hope you will be able to answer.
The university here in Reno has their agriculture department, and they have beef, lamb and pork that they keep at the local facility and slaughter regulraly.
Their prices are very good, and they primarily have grass fed beef, which to me tastes a bit better.
I don't want to start that debate, so I am just mentioning it.
I asked the manager if they could dry age meats and he said that would be no problem. About $8 a pound for a whole slab of ribeyes or ny strip. Any suggestions for this? He asked me if they should leave the bone in for aging or not. I was not sure, but need the bone removed prior to carving it myself. He said eitherw ay is fine.
I picked up a brisket from them and that thing is huge.
It's 9.2 lbs!
The only bad thing about it, it was frozen. I was planning to make it tomorrow, but I don't think it will defrost on time.
It doesn't even fit in my fridge :ohmy: .
I ususally deforst my steaks and other thing is my fridge's defrost drawer, but this one is too big.
Any danger in leaving it out at room temperature to defrost?
It's not my preferred method and have never done it before, but wanted to see what you guys have to say.