RRP Himalayan Salt Aged Beef

Richard Fl

and lamb. RRP this one is right up your alley.
Lambchop and I just got back from 3 wonderfully relaxing days at the Hard Rock Casino in Tampa. They have one of the top steak restaurants in the Tampa area.

Council Oaks--http://www.seminolehardrocktampa.com/dining/council-oak

But this is about aging beef, not fine restaurants.

They sell to take out uncooked fine top grade beef and lamb racks. The beef is aged in a humidity comtrolled room with himalayan salt blocks on the back wall so the salt helps pulls the moisture from the meat. They serve the beef around 21-25 days. but the butcher said they believe the best time is 40-45 days and the lamb racks 16-18 days-got to try that one. He showed me some 66 day strips that were very dry and I was told a special palate to like it. They keep the room between 34-40F
Hope the pictures don't bore you, but was told by the butchers 1 each night, that there are only 3-5 restaurants, they know about in the US that have Himalayan salt to help in the aging process. The entire back wall is salt blocks about the size of a fire brick and about 12 feet tall or so.

The Tomahawk is 28 oz and is $48.



Lamb chops are pricy but you get 2, each is 2 bones.



I took a few shots of the display case- was told they sell $2,000-$3,ooo retail to go per week.



The butcher saw how crazy this tourist was and after I eggplained my interest he offered to take the camera into the room.













If you have gotten this far I apologize if I bored any one.

Mickey

So beef is 21 to 45 days?

Richard Fl

Yes, they serve it in the restaurant 21-25 days, but you can order any time until 66 days or so. The 2 butchers told me the best, in their opinion is 40-45 days,

2Fategghead

I've died and gone to eggheaven :P :woohoo:

Just think your camera has gone places ...

stike

ok very cool. but i call B.s> on the salt block tale. :laugh:

if it's humidity controlled, they are adding humidity, otherwise it would be drier like a regular old fridge. so why add humidity only to claim the salt draws more out?

hmmmm.

anyway. very cool. i'm just picking nits.

i know this post was for RRP only, but i happen to enjoy aged beef too so i read it also :laugh:

cookn biker

Very nice Richard! The salt walls are interesting.
What a gig they got!

Richard Fl

Who knows salt drawing out moisture in a humidity controlled environment. The best piece of info I got was 14-16 days for lamb which we love. And RRP is the one or you who started aged beef sometime back. Thanks for the inspiration.

c tredwell

WOW! Ferget breakin' into the bank....all I need is a ski mask and a cooler! :woohoo:

Beli

Wowwwwww mi amigo yo quiero ir ahí.

FLbobecu

Wow, just wow! Wish I wasn't so far, or I might try one. I'm about 100 miles each way, from St. Pete.

rsmdale

I think I might be as excited ti look at tyhese as you.I was given a tour through Emerils Delmonico at NY-NY and was in awe,he said they carry as much as 100,ooo in stock .

Thanks for sharing

GOOD EATS AND GOOD FRIENDS

DALE

RRP

Richard, Thank you for being such an investigative reporter and getting inside "the room" to see the contents let alone being able to take pictures to share with us! Just to set the record straight you should have put stike's name on your thread instead of mine. I'm the resident fan here of Drybags but there's no need to start that p*ssin contest again. Here's the obligatory smiley face:

Photo Egg

I'm sorry, have to go take a cold shower now.LOL

What a cool place.

Richard Fl

Did he have salt blocks in his cooler??

Richard Fl

I wasn't sure so gave credit to you and/or him.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1049414&catid=1

stike

you bit on the hook
hahaha

i didn't start aging. the first butcher who sold month old beef instead of throwing it out. THAT's the dude that started aging beef :laugh:

i just think the salt thing is a gimmick. but i don't fault them. they look like they have a good thing going.

aged lamb sounds interesting.

Hoss

DUDE! That's FANTASTIC.You will be getting a phone call AS SOON as I get this dadgum house closed!I may line my fridge with HSB's!

Hoss

:laugh: :laugh: :laugh: I got walkin cooler.Heist a load and come visit for three weeks,we'll split it!

Richard Fl

Why not have the closing agent forward some of the profits to my enterainment account and I will hold it for you?? hehe. This ain't no loney!!

elzbth

Not bored at all - the pics are great. How interesting it would be to get a look at this place...

boston_stoker

Another excellent steak restaurant in Tampa is Bern's. They age their beef up to 10 weeks and only use prime beef. If you go, tell them you like really well aged beef and the waiter or waitress will go to the aging room and come back and tell you what cuts they have and their number of weeks aged.

They also have one of the best wine collections in America and an entire level dedicated to dessert.

LDD

The cooler looks fantastic! thanks for sharing....

BobS

Aged meat is a good thing and they have a first class system, but I am with strike on the impact of the salt blocks being minimal, at best.

I saw a show the other night and a guy said you don't sell the steak, you sell the sizzle.

I think that the salt blocks are some seriously nice sizzle.

crghc98

Cool...thanks. interesting stuff

MemphisQue

Awesome. Thanks for posting. That's a lot of aging beef in one restaurant. I bet it's outstanding.

Spatchcock

WOW! JUST WOW! Beats the Costco meat counter any day.

Grandpas Grub

 
Nice post Richard. Interesting thread.

Kent

eenie meenie

I must say Richard, the meat looks splendid.

Lobicho

wow
is it heaven?

Richard Fl

I still have the heavy beef aroma around me 3 days later. May not shower for a few more. hehe.

MemphisQue

Reminds me of the best alarm clock idea I have heard...one that instead of beeping is the sound of red meat hitting a 600 degree cast iron grate on the egg. Maybe add the aroma of the steak cooking and you could sell a bunch of them. I know I'd get up without hitting snooze.