Prime Aged Beef cooked

HungryMan

The before and after pics. My wife had a little and I finished both.
It as very good, but next time I want to use more salt. I always use a little, but probably need to add more.[p]

stike

HungryMan,
do you know if they were 14, 21, 45 days?[p]

HungryMan

stike,
He told me the other day and I forgot. I will ask the next time I see him. I seem to remember 21 aged wet for ribeye and much longer and dry for everything else.

stike

HungryMan,
that's good. 14 is hardly worth it. i never knew they went as long as 45 until i got some this year, and i think it's worth every penny. i think morton's goes 21. not sure. their steaks are awful photogenic though, i don't think they are aged that long.[p]yours had some nice brown to them.

HungryMan

stike,
I know they had to cut them, so I thought it would have more red. It did have brown in it and looked to be exposed to air for a while. They brought me back to the kitchen and was in their walkin. Too bad I cant get you one to try. I guess it could be shipped.

stike

HungryMan,
my doctor told me to stop eating it as much as i was..[p]i don't need to try it, beklieve me. i have beef fat running thru my veins![p]as i mentioned (too many times!), we have a ready source for 45-day prime.[p]they should have to cut it for you. you really can't age steaks for any length of time, plus, the fat on the exterior is a protective barrier. it should be brownish, and the fat hard and waxy. the interior will be ruby red, not that too-fresh bright red that looks good in commercials and that you see in the supermarket case.[p]was that your first? what did you think?[p]lotta first timers don't see much diff. i didn't. but that's like anything. you may need a few under your belt to really get the taste for it.

HungryMan

stike,
I had some it the past. I can see the difference on the ones tonight. Most places that I found that is prime do not look aged. Most dont even know how long when asked. The NY was much more tender than I get at the supermarket.