Dry aged beef at home, Take 3 (pic heavy!)

Sweathog

Mario Batali's restaurant Carnevino has really expensive steaks in Las Vegas that are getting close to the age of the average find at an archaelogical dig. I'm not sure I'd pay for it, but I'd sure try it.

http://www.eatinglv.com/2009/07/the-best-steak-on-earth/#more-627

Sweathog

Jim

stike

we are told the bone adds flavor.

but i don't think anyone here has ever done side by side, and we humans are notorious for romanticizing stuff.

if the bone DID add flavor, someone needs to explain how that affects the whole steak, if three inches away from the bone.

if i had two steaks bone-in, then cut the bone off of only one of them, and then cooked them both side by side, does anyone really believe the bone-in will have more flavor (other than the fat next to the bone)?

that's wishful thinking coupled with salemanship.

if someone could pick the bone-in versus the other five times out of five, i'd give them a hundred bucks.

the piece opposite the bone.
there's no way that mythic bone flavor jumps out of the bone and moves across the meat, or even wicks across. not during a simple direct sear and roast

it's the same as "searing to lock in juices." sounds great, oft repeated, quoted by credible sources. but always taken as fact rather than proven.

not haranguing you. just saying i'm a skeptic at heart, and rarely take things as gospel til i experience ot for myself

stike

grass fed beef is generally very lean, isn't it? finishing on grain fattens it

had a great grass fed tenderloin, but it was lean as expected. wondering if "prime" and "grass fed"is mutually exclusive?

mattrapp

Hey GulfCoast, did you by any chance weigh the meat after you aged it to see how much loss there was? I'm just curious to see what your final price per pound ended up to be.

GulfCoastBBQ

I did not weigh it but I would estimate about a 20% loss total. I don't think my old triple beam scale from college would handle it :woohoo:
You have to remember that most of the loss is just water, not what you are eating.

Stike, I do think that the meat closest to the bone tastes different than the meat further away. I get what you are saying about the flavor migrating across the meat, I too doubt that that is happening.
Why do you think steak houses like Peter Lugers buy and age their Ribeye bone-in if the bone does nothing but cost money? Just curious.

Rees

Man those steaks look awsome. Check out foodwishes.com he has a dry aging at home method that looks interesting also.