Dry aging beef at home.
in [Frugal Living]
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From: James on 30 Aug 2007 08:17 Who here eat home aged beef without stomach distress? Google resulted in articles on how to and other articles on why not to. Anyone here ever got sick eating home aged beef? Is the meat that's turned color on the grocer's shelf actually more tender and have better flavor?
From: aem on 30 Aug 2007 13:27 On Aug 30, 5:17 am, James <j0069b...(a)hotmail.com> wrote: > Who here eat home aged beef without stomach distress? Google resulted > in articles on how to and other articles on why not to. > I frequently put ribeye steaks on a rack over a tray and leave in the refrigerator uncovered for 2 or 3 or 4 days before grilling them. It doesn't make a big difference but we think it's usually an improvement. > Anyone here ever got sick eating home aged beef? No, never. > > Is the meat that's turned color on the grocer's shelf actually more > tender and have better flavor? Don't know, don't buy it. -aem
From: Rod Speed on 30 Aug 2007 14:12 James <j0069bond(a)hotmail.com> wrote > Who here eat home aged beef without stomach distress? I never ever get 'stomach distress' from food. > Google resulted in articles on how to and other articles on why not to. > Anyone here ever got sick eating home aged beef? > Is the meat that's turned color on the grocer's > shelf actually more tender and have better flavor? Yep, thats why its done.
From: Clinton Wasylishen on 30 Aug 2007 14:29 On Aug 30, 12:12 pm, "Rod Speed" <rod.speed....(a)gmail.com> wrote: > James <j0069b...(a)hotmail.com> wrote > > > Who here eat home aged beef without stomach distress? > > I never ever get 'stomach distress' from food. > > > Google resulted in articles on how to and other articles on why not to. > > Anyone here ever got sick eating home aged beef? > > Is the meat that's turned color on the grocer's > > shelf actually more tender and have better flavor? > > Yep, thats why its done. The colour that the meat turns is natural - when exposed to air, that is how it is supposed to look. The red colour you see is not natural... not at all. They go the extra mile to be sure that your meat looks as red as possible... because that is what we have been conditioned to think is normal. :o) steve(a)bantrel.com
From: Paul M. Cook on 30 Aug 2007 20:04
"James" <j0069bond(a)hotmail.com> wrote in message news:1188476260.106588.226530(a)w3g2000hsg.googlegroups.com... > Who here eat home aged beef without stomach distress? Google resulted > in articles on how to and other articles on why not to. > > Anyone here ever got sick eating home aged beef? Not if it is done right. > > Is the meat that's turned color on the grocer's shelf actually more > tender and have better flavor? The key us dryness. Some decomposition is going on but the dryness keeps that to a minimum. You are removing excess moisture and allowing the meat to partially break down its connective fibers. Roting and aging are two different things. Dry aged beef is more purple, rotten meat is brown. Paul |