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Might be a Friday post. Possible fake news, dry aged beef in butter

Comments

  • JohnInCarolina
    JohnInCarolina Posts: 34,737
    I saw this awhile ago.  I don’t think it’s fake.  It makes sense to me.
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    Dear God please let this be the next food revolution. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • fruitguy
    fruitguy Posts: 303
    Told my wife I was heading to Costco for 10lbs if butter and a strip loin. 
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  • GoooDawgs
    GoooDawgs Posts: 1,060
    That's awesome!  Would the butter actually penetrate the meat though?  Or would it just stay on the outside? 
    Milton, GA 
    XL BGE & FB300
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  • Photo Egg
    Photo Egg Posts: 12,137
    edited September 2018
    I know the aging process aids in tenderness as the meat breaks down but seems like you would loose the flavor increase as there would be little moisture loss encased in the butter.
    You also loose the whole forum fight about cutting off the outer rind or not.
    Thank you,
    Darian

    Galveston Texas
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  • thetrim
    thetrim Posts: 11,387
    Not bad.  I have a couple strip steaks hanging out in my fridge, but they are not encased in butter.
    =======================================
    XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
    Tampa Bay, FL
    EIB 6 Oct 95
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  • gdenby
    gdenby Posts: 6,239
    Sounds interesting. I wonder what would happen if cultured butter was used, letting the lactobacilli work on the meat fats, etc.
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  • 510BG
    510BG Posts: 189
    edited September 2018
    thetrim said:
    Not bad.  I have a couple strip steaks hanging out in my fridge, but they are not encased in butter.tt3rhe3t2r
    Delete
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  • smokingal
    smokingal Posts: 1,025
    I've not heard of using butter, but there are meat purveyors in Europe (Germany, Sweden) who coat beef subprimals in beef tallow.  

    This is in German, but you can see their process for applying the tallow:
    https://www.youtube.com/watch?v=obxZZJ5mSNY (starts at 58 seconds)

    Then what the meat looks like after removing the tallow:
    https://www.youtube.com/watch?v=S_5ihlSkrDI (starts at 50 seconds)


    It's "Smokin Gal", not "Smoking Al".
    Egging in the Atlanta GA region
    Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
    Arteflame grill grate

    http://barbecueaddict.com
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  • RRP
    RRP Posts: 26,455
    I'm skepitcal since dry aging means concentrating the beef taste by removing the tasteless water in the cells. OTOH the butter treatment as well as the tallow method mentioned in this thread in my humble opinion could enhance the taste, but not in a true dry aging transformation.

    Something in this line though does work. This trick came from blind testing at Cook's Illustrated a few years back and I agree it works. That is to heavily dust a steak with salt and then seal it in a food save bag for four hours prior to grilling. During that time the salt pulls the moisture out onto the surface mixing with the salt and then the meat draws the salty moisture back into the meat. Trust me - it does work! 

    Now an addendum - I still have a "Steak Aging Sauce" produced by Sansaire. The directions call for using 1 Tbs per pound of meat in a bag, no marinating period needed and then cook sous vide! The declared ingredients are merely wheat, soy and anchovy. They claim it is "scientifically formulated with a high concentration of glutamic acid". 

    I have yet found time to try it! 
    Re-gasketing the USA one yard at a time 
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