OT Steak Aged 400 Days OT

Doc_Eggerton

http://www.chonday.com/Videos/steakexpen4

tarheelmatt

Darby will be like a school girl watching a Bieber concert!  He'll have to clean his britches after watching that.  

tarheelmatt

That's unreal and neat for sure.  Doesn't look appealing to me.  

The guy tasting kept saying "the funkyness of it".    That's a turn off.  

NPHuskerFL

I can't imagine the depth of flavor on that. The sushi looked incredible! Brilliant Chef!!!

Darby_Crenshaw

i'd give that a shot. hell ya. 

the super high fat content of that would make for a much different experience than the 100+ day beef that we do.  there is as much fat in this, and marbled throughout, than in our best prime rib eyes. 

if any of us go beyond 60-100 days, we'll start to see the flesh (the 'meat') contract too much and pull away from the fat.

but this fat, in his wagyu chunk, is finely grained throughout, which is really interesting to me.  so his muscles do not cleave apart along fat lines, because the fat is throughout as well.

you CAN see a little cleft forming, like a crack, when he first takes it out of the fridge. 

after i wanted to leap thru the screen to slap him for trimming it (FTW?!?!?!), i was pretty much loving everything else.  i wouldn't bother with sousvide personally.  this stuff calls for searing to temp, because it cooks so fast.  but i haven't had any this old or wagyu, so maybe the sous vide is de rigeur.  dunno.


and in case anyone thinks they couldn't do it... you HAVE had meat this old, dry aged.

prosciutto.

sure, it has salt, which makes it cured.  but you CANNOT get the aged flavor of prosciutto without hanging it a year or more, sometimes two years.

and that is done at room temp, too.

so yeah, you HAVE had this before, in a way.

Wolfpack

Would definately like to give that a try- surprised how the entire color turned grey.  When I have done them in the past (albeit 1/10 the time) the meat stays very red.

4Runner

Would like to try just to check it off my list. I'll stick to a nice med rare red middle.