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Wanna see what 80 day aged beef looks like?

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Comments

  • Brisket_Fanatic
    Brisket_Fanatic Posts: 2,885
    Foghorn said:
    @MaC122,

    Here's a pic from one of many stores in Madrid (and pretty much anywhere in Spain) that sell Iberian Ham. There are dozens of hams (full legs) hanging from the ceiling. The "youngest" of them has been aging 4 years. They go 30+ years on some. The older it is, the more expensive it is. 

    Look at the hams on that beauty!

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone

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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    I realize I never asked the question...

    why are you guys taking the whole rib eye to 100 days?

    it is gonna be fairly dry. I used to hunk off a bunch at 45, and then let the rest ride, lopping off steaks later and later. The last couple were 100 day, but the majority were 45. A couple at 60, the 75, etc.

    if you froze some at me at that point, you could have had a side by side comparison. Would really help dial in on the differences

    i know i preach the dry age thing pretty heavily. I just recall that in the end, the number of people who truly preferred the 100 day as anything other than a lark, was really quite few. 

    It'll be good, and interesting. But that's a lot of meat. 'course i dunno the plan. Maybe there are a lot of people on deck to eat it all at once?
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • DoubleEgger
    DoubleEgger Posts: 18,505
    Darby_Crenshaw said:
    I realize I never asked the question...

    why are you guys taking the whole rib eye to 100 days?


    For the hell of it. 
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    edited September 2016
    Alrighty then. 

    Enjoy
    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • CanadianAnvil
    CanadianAnvil Posts: 226
    DoubleEgger said:
    show previous quotes
    For the hell of it. 

    That's always the best reason
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  • johnmitchell
    johnmitchell Posts: 6,919
    Bump !!!! We are only 1 week away from this epic cook off...
    Greensboro North Carolina
    When in doubt Accelerate....
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  • Jstroke
    Jstroke Posts: 2,600
    I will glad to be an impartial judge--roadtrip
    Columbus, Ohio--A Gasser filled with Matchlight and an Ugly Drum.
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  • Darby_Crenshaw
    Darby_Crenshaw Posts: 2,657
    Someone needs to donate some 45 and 65-ish day aged steaks to the cause. ...and fresh ones too. 

    Of all the beef aged and cooked here here I don't think we ever did a total across-the-board conparison

    just an eye-deer

    and if I know steven, he probably has a three hundred day wet aged rib eye that he's forgotten in his fridge. 


    [social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]

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  • bgebrent
    bgebrent Posts: 19,636
    Darby_Crenshaw said:
    Someone needs to donate some 45 and 65-ish day aged steaks to the cause. ...and fresh ones too. 

    Of all the beef aged and cooked here here I don't think we ever did a total across-the-board conparison

    just an eye-deer

    and if I know steven, he probably has a three hundred day wet aged rib eye that he's forgotten in his fridge. 


    We'll have fresh for sure.  I've got 45 day choice in my freezer.  You got me thinking.  Steven is welcome fer sure and I like your eye-deer.
    Sandy Springs & Dawsonville Ga
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