Day 42... 3 more to go

minniemoh

Good thing I have to work all weekend. Looking forward to cutting this up. 

tarheelmatt

Looks like a piece of wood.  

minniemoh

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

tarheelmatt

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Eggcelsior

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

More like beefy, cheesy goodness 

WeberWho

Do you deliver?

GoooDawgs

What in the world is that!?  Interested to see the final result!

DoubleEgger

tarheelmatt said:

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Brent and I are doing 100 days. Results in mid Sept. 

johnmitchell

DoubleEgger said:

tarheelmatt said:

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Brent and I are doing 100 days. Results in mid Sept. 

@tarheelmatt... Road trip !!!!

tarheelmatt

DoubleEgger said:

tarheelmatt said:

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Brent and I are doing 100 days. Results in mid Sept. 

Maybe I was talking about some other guys!  

tarheelmatt

johnmitchell said:

DoubleEgger said:

tarheelmatt said:

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Brent and I are doing 100 days. Results in mid Sept. 

@tarheelmatt... Road trip !!!!

John, no.  We make them come to us, cuz we're bad a$$ and all.  

bgebrent

johnmitchell said:

DoubleEgger said:

tarheelmatt said:

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Brent and I are doing 100 days. Results in mid Sept. 

@tarheelmatt... Road trip !!!!

You guys would be welcomed!  We gots plenty of old, dessicated meat...

Darby_Crenshaw

bgebrent said:

johnmitchell said:

DoubleEgger said:

tarheelmatt said:

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Brent and I are doing 100 days. Results in mid Sept. 

@tarheelmatt... Road trip !!!!

You guys would be welcomed!  We gots plenty of old, dessicated meat...

Have done 100 days....
don't expect a juicy delectable steak.  it will be drier and firm.  the tenderness you usually gain will be offset by the lost water, so it will be, well, not 'dry', but just not juicy at all.  at least if it ends up like mine at 100.  but you'll have a damn beefy result.  Might find it a little metallic on the sides of your tongue too.  Interesting.

i would suggest trying some prosciutto with it before hand.  much of the flavor we think is wholly 'prosciutto' flavor is actually something you will taste in aged beef.  prosciutto starts out as very mild pork (even acorn fed), and so that strong flavor is more of a result of aging flavorless protein than anything related to the animal. and beef protein is flavorless too, until you age it.

hard to describe the flavor, but once you make the connection, you'll notice it in any aged meat. some of it is oxidation too.

but breaking protein into amino acids is what's happening in both cases, and the results are very similar

good stuff, 100 days, but i dial back and just go 45 days.  sweet spot. 

bgebrent

Darby_Crenshaw said:

bgebrent said:

johnmitchell said:

DoubleEgger said:

tarheelmatt said:

minniemoh said:

tarheelmatt said:

Looks like a piece of wood.  

Hahaha! It really does. Sure hope it doesn't taste like wood.

I'm sure your patience will be rewarding.  A couple other guys are going 75 days on some meat.  I'm interested on their results too.  

Brent and I are doing 100 days. Results in mid Sept. 

@tarheelmatt... Road trip !!!!

You guys would be welcomed!  We gots plenty of old, dessicated meat...

Have done 100 days....
don't expect a juicy delectable steak.  it will be drier and firm.  the tenderness you usually gain will be offset by the lost water, so it will be, well, not 'dry', but just not juicy at all.  at least if it ends up like mine at 100.  but you'll have a damn beefy result.  Might find it a little metallic on the sides of your tongue too.  Interesting.

i would suggest trying some prosciutto with it before hand.  much of the flavor we think is wholly 'prosciutto' flavor is actually something you will taste in aged beef.  prosciutto starts out as very mild pork (even acorn fed), and so that strong flavor is more of a result of aging flavorless protein than anything related to the animal. and beef protein is flavorless too, until you age it.

hard to describe the flavor, but once you make the connection, you'll notice it in any aged meat. some of it is oxidation too.

but breaking protein into amino acids is what's happening in both cases, and the results are very similar

good stuff, 100 days, but i dial back and just go 45 days.  sweet spot. 

Appreciate the info and perspective brother!

Darby_Crenshaw

@bgebrent try it raw too.  carpaccio (this is 100 days). cracked pepper, a drizz of olive oil, and some lemon juice.

this was one of the steaks off the small end .  a pic while it was getting soaked (as I was too, apparently).


salt only (wanted to taste just the meat, as a test)



sears quickly. (much quicker than 45-day-aged)



which means i over cooked it, especially after hot-tubbing

but still, you can see there is not much 'glisten' to the meat or juice on the plate. pic is blurry, and i don't usually post pics of smear-befouled plates .(apologies)

spinalis is dessicated to all hell at this point.  not  total waste (flavor is incredible), but it sure looks like a loss.  all depends on what you want out of an aged steak.

bgebrent

Sorry your thread got jacked by us jackals, but, how'd your rotted steak come out brother?

Darby_Crenshaw

Did he died? I tink he ded. 

minniemoh

It's all good fellas. I won't be cutting it up until Monday - that's day 45 as recommended by the experts.

Jstroke

I would rather sip a good gin martini, and eat less steak that is completely off the chain. If I could age steaks perfectly and eat them all as carpaccio I would get juicy beef as a good burger. 

Darby_Crenshaw

Jstroke said:

I would rather sip a good gin martini, and eat less steak that is completely off the chain. If I could age steaks perfectly and eat them all as carpaccio I would get juicy beef as a good burger. 

Is that haiku? Cuz i think that's haiku. Or Catullus. 

Either way. Definitely difficult to understand and yet erotic

theyolksonyou

Definitely not haiku

A good gin drink, yes
eat less steak off the chain, yo
a juicy burger

Jstroke

That was not Haiku, that was the result of the gin martinis 

nolaegghead

man goes to doctor
"I eat unaged meat" he says
"angioplasty"

Darby_Crenshaw

You'll dine well with me, Fabullus —
and soon, if the gods favor you —
as long as you bring a good and plentiful
meal, not leaving out the pretty girl
and wine and salt and many pleasantries.
If you bring all that, my charming friend,
I promise you'll dine well — for your Catullus
has a purse full of cobwebs.

(translation: if you bring the food and a hot chick, we'll have a great time. Because i got no scratch myself, bro)

Wardster

Well??????...... were waiting........

minniemoh

Day 45 is here!

Here's the final product. All sliced and sealed for now. I'll be cooking up a few of them this weekend I think. There is a lot more fat there than I was expecting. I didn't trim it at all prior to aging. I left all the bark on as well.

Raymont

Yeah, I've had that amount of fat on some I've done. I wish I was better able to pick 'em when at Costco, but so far I think it's just blind luck. I do try to "feel" the packaging. Also, even though from different cows, I check out the trimmed/cut ones they have on display.. e.g. hoping same shipment has similar cows.. Regardless, they will taste great. Congrats!

minniemoh

Thank you @Raymont. It was definitely a tender one compared to the others. I really like the marbling in the meat however. 

I think I'm going to have to trim off the fat tip so I don't have crazy flare ups with the sear. (Not trim the bark - just the solid fat tip). 

fishlessman

minniemoh said:

Thank you @Raymont. It was definitely a tender one compared to the others. I really like the marbling in the meat however. 

I think I'm going to have to trim off the fat tip so I don't have crazy flare ups with the sear. (Not trim the bark - just the solid fat tip). 

i would cook one as is, its a much faster cook, flareups might not be as much a problem compared to a steak right off the shelf