Dry aged USDA prime pics

stike · May 2009

dunno. hemoglobin is in the blood i know, carries the oxygen. i think myoglobin binds with oxygen too, but just not for transporting it.

once i found what i was looking for with regard to the smoke ring (myoglobin is involved) i didn't go any deeper.

GulfCoastBBQ · May 2009

Celtic Wolf wrote:

You must think we are stupid as well.. It doesn't take a genius to see those two sets of pictures are identical..

@1 day or 10 day the blood on the edges of that meat is too RED to be dry aged..

Which by the way puts that BGE picture in question too..

At least come up with a better set of lies..

I trimmed the dried edges off genius. If you look at the steak in bottom left corner of (I think) the middle pic you can clearly see where it has been trimmed. If you look closely you will see that all of them have been carefully trimmed to remove the dry crust and lose as little product as possible.

If anybody reading this wonders why CW is being such an ass just go and look at my thread on the previous page titled something like "less than stellar BBQ". He is all bent out of shape because I said I respectfully disagreed about his views on smoke from unburnt wood igniting. Either that or he is mad that somebody who owns and cooks on a BGE doesn't swear that it is the finest piece of cookery on the planet and that nothing can hold a candle to it. Sheesh-

Little Chef · May 2009

Gulf...With all due respect..there are many people on this forum that can not comprehend why you are having difficulties, and aren't getting the most incredible food of your life out of the BGE. Unfortunately, that is beside the point. When you come out, again, in another post, to attack Celtic, it makes me wonder your motives. I do know for a fact there are many of us that do not take kindly to a forum member being called an a$$. Perhaps just tone down the "tude" a bit, and you may find this forum a much friendlier place?
Facts are facts...you have both been in a Pi$$ing match tonight....and guess what....as Stike said...you both smell like it, as well. Just easy on the attitude, and be a bit more receptive to contructive thoughts? Many of these folks have been cooking on the Egg for decades. Be receptive. Just my two cents.

Unknown · May 2009

myoglobin binds with oxygen in muxcle and has it available to the muscle should and organism hold its breath there is still a supply of oxygen in the muscle to allow funtion
from wiki
Myoglobin forms pigments responsible for making meat red. The color that meat takes is partly determined by the charge of the iron atom in myoglobin and the oxygen attached to it. When meat is in its raw state, the iron atom is in the +2 oxidation state, and is bound to a dioxygen molecule (O2). Meat cooked well done is brown because the iron atom is now in the +3 oxidation state, having lost an electron, and is now coordinated by a water molecule. Under some conditions, meat can also remain pink all through cooking, despite being heated to high temperatures. If meat has been exposed to nitrites, it will remain pink because the iron atom is bound to NO, nitric oxide (true of, e.g., corned beef or cured hams). Grilled meats can also take on a pink "smoke ring" that comes from the iron binding a molecule of carbon monoxide to give metmyoglobin.[7] Raw meat packed in a carbon monoxide atmosphere also shows this same pink "smoke ring" due to the same coordination chemistry. Notably, the surface of the raw meat also displays the pink color, which is usually associated in consumers' minds with fresh meat. This artificially-induced pink color can persist in the meat for a very long time, reportedly up to one year. [8] Hormel and Cargill are both reported to use this meat-packing process, and meat treated this way has been in the consumer market since 2003.[9] Myoglobin is found in Type I muscle, Type II A and Type II B, but most texts consider myoglobin not to be found in smooth muscle.

stike · May 2009

there are more than a few folks convinced that butchers are mixing old meat with new meat because when they crack open a loaf of ground beef, the inside is purpley-brown and not at all red.

the outside is red because the plastic wrap is gas permeable, and lets O2 through, allowing the beef to turn pink on the outside.

the inside is just as old, but not "hollywood" looking.

in fact, old meat turns brown eventually because the plastic lets air in. live by the sword, die by the sword. they now often use the deep plastic trays with carbon MONOXIDE inside it (they are packed at a central plant, not he grocery store). this keeps the meat redder for much longer. both the now-brown meat and the one in the carbon-monoxide wrap can be the same age, same freshness, but one looks better, and sells better

bubba tim · May 2009

Hell, all I asked was should I use a drip pan... :woohoo: :woohoo: :woohoo: :woohoo: :woohoo:

LC Bill and you just overloaded my brain this morning... :huh: :huh:

Beanie-Bean · May 2009

Definitely some good eats!

stike · May 2009

we got you so confused, yer in the wrong thread! :laugh:

Unknown · May 2009

AND.....Those Carbon MONOXIDE treated meats can still look bright Red after sitting on the counter for days.

Just say "NO!" to Carbon Monoxide.

Fidel · May 2009

I don't understand the correlation you are trying to make here.

Little Steven · May 2009

Steve

Guess it's about time for a reload eh?

Steve

Daddys Girl · May 2009

Just ask Celtic Wolf, he has ALL the answers, just hold on to your ass for his reply! But remember, he's behind the computer and completely safe.....

Dry aged USDA prime pics

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