| Aging beef [message #290592] |
Sun, 16 July 2006 22:42 |
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I have a sirloin steak I bought yesterday. How long would you keep it
to give it a bit of age, and how should it be packaged? It's labeled a
grilling steak, but I want it to be tender without using tenderizer or
pounding it...tia....Sharon
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| Re: Aging beef [message #290596 ] |
Sun, 16 July 2006 23:13 |
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biig <biig [at] mnsi.net> wrote in news:44BAA4B5.6D8DDB41 [at] mnsi.net:
>
> I have a sirloin steak I bought yesterday. How long would you keep
it
> to give it a bit of age, and how should it be packaged? It's labeled a
> grilling steak, but I want it to be tender without using tenderizer or
> pounding it...tia....Sharon
Sharon,
I let steak age to just before the green-slime stage, in the store
package in the fridge. Usually about a week, depends on the freshness
from the store and thickness of the cut.
Andy
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| Re: Aging beef [message #290598 ] |
Sun, 16 July 2006 23:17 |
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In article <44BAA4B5.6D8DDB41 [at] mnsi.net>, biig <biig [at] mnsi.net> wrote:
> I have a sirloin steak I bought yesterday. How long would you keep it
> to give it a bit of age, and how should it be packaged? It's labeled a
> grilling steak, but I want it to be tender without using tenderizer or
> pounding it...tia....Sharon
I'd use a jaqquard tenderizer...
or I'd have bought rib eye, T-bone or New York strip.
Is it possible to make a sirloin tender?
--
Peace!
Om
"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson
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| Re: Aging beef [message #290608 ] |
Sun, 16 July 2006 23:35 |
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"biig" <biig [at] mnsi.net> wrote in message news:44BAA4B5.6D8DDB41 [at] mnsi.net...
>
> I have a sirloin steak I bought yesterday. How long would you keep it
> to give it a bit of age, and how should it be packaged? It's labeled a
> grilling steak, but I want it to be tender without using tenderizer or
> pounding it...tia....Sharon
Andy's a long way from dry aging. All butcher shop dry aging is
done by hanging the beef in a controlled temperature-humidity environment
for X number of days. This is rare these days because almost all beef comes
Vac packed from the wholesale supplier. Here is a very interesting idea that
would be well worth trying.
http://www.askthemeatman.com/is_it_possible_to_dry_age_beef_ at_home.htm
A 2.5" sirloin from the short end is awfully good without dry aging, though
your post is provoking me to have a go at it again.
Kent
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| Re: Aging beef [message #290611 ] |
Sun, 16 July 2006 23:47 |
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OmManiPadmeOmelet wrote:
> I'd use a jaqquard tenderizer...
> or I'd have bought rib eye, T-bone or New York strip.
>
> Is it possible to make a sirloin tender?
Remember to cut ACROSS the grain :-)
--
Dave
www.davebbq.com
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| Re: Aging beef [message #290621 ] |
Mon, 17 July 2006 00:03 |
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"Kent" <kh6444 [at] comcast.net> wrote in
news:u92dnctsHr2wLCfZnZ2dnUVZ_qadnZ2d [at] comcast.com:
>
>
>
> "biig" <biig [at] mnsi.net> wrote in message
> news:44BAA4B5.6D8DDB41 [at] mnsi.net...
>>
>> I have a sirloin steak I bought yesterday. How long would you keep
>> it
>> to give it a bit of age, and how should it be packaged? It's labeled
>> a grilling steak, but I want it to be tender without using tenderizer
>> or pounding it...tia....Sharon
>
>
> Andy's a long way from dry aging.
Kent,
Isn't everybody, practically speaking?
If I wanted dry-aged beef I'd go to foodsource,
http://www.afoodsource.com/ They have a dry-aging room in plain sight.
It's AWESOME! But so is the price!
I also saw them cryovac'd dry-aged USDA PRIME at Wegmans recently.
Disgusting, imho. A single new york strip steak was $21.00. Forgot the
weight, but it was average. Who can afford USDA PRIME anyway?
It's cheaper to go to the edge of green-slime, and just as delicious!
Andy
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| Re: Aging beef [message #290625 ] |
Mon, 17 July 2006 00:14 |
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Andy <q> wrote in news:Xns9802B7AF551B2cotd [at] 216.196.97.136:
>> Andy's a long way from dry aging.
>
>
> Kent,
>
> Isn't everybody, practically speaking?
>
> If I wanted dry-aged beef I'd go to foodsource,
> http://www.afoodsource.com/ They have a dry-aging room in plain sight.
> It's AWESOME! But so is the price!
>
> I also saw them cryovac'd dry-aged USDA PRIME at Wegmans recently.
> Disgusting, imho. A single new york strip steak was $21.00. Forgot the
> weight, but it was average. Who can afford USDA PRIME anyway?
>
> It's cheaper to go to the edge of green-slime, and just as delicious!
>
I have a mate who is a butcher. He told me to get a cryovaced Rump (the
cut of choice of most Aussies) and put it in the bottom of the fridge
for at least a month- month and a half. When the time is up, open it up,
wash the slime off and you'll have *tender* melt in the mouth steaks.
--
Peter Lucas
Brisbane
Australia
'Enjoy today, it was paid for by a veteran'
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| Re: Aging beef [message #290629 ] |
Mon, 17 July 2006 00:31 |
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PeterL <inbrissie [at] home.oz> wrote in news:Xns980353DE5ADDD9999999 [at]
218.100.0.53:
> I have a mate who is a butcher. He told me to get a cryovaced Rump (the
> cut of choice of most Aussies) and put it in the bottom of the fridge
> for at least a month- month and a half. When the time is up, open it
up,
> wash the slime off and you'll have *tender* melt in the mouth steaks.
Peter,
You've got it!!! The standard market wrapped meat doesn't last THAT long.
So the magic isn't a trade secret!! :) Whew!
All the best,
Andy
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| Re: Aging beef [message #290630 ] |
Mon, 17 July 2006 01:32 |
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On Sun, 16 Jul 2006 17:03:09 -0500, Andy <q> wrote:
>If I wanted dry-aged beef I'd go to foodsource,
>http://www.afoodsource.com/ They have a dry-aging room in plain sight.
>It's AWESOME! But so is the price!
>
>I also saw them cryovac'd dry-aged USDA PRIME at Wegmans recently.
>Disgusting, imho. A single new york strip steak was $21.00. Forgot the
>weight, but it was average. Who can afford USDA PRIME anyway?
>
>It's cheaper to go to the edge of green-slime, and just as delicious!
>
>Andy
There is a way to dry age beef at home. Alton Brown has a good
method, but I can't find a link to that show.
Here is a thread on eGullet about it.
http://forums.egullet.org/index.php?showtopic=17684&mode =linear
Essentially what you do, is wrap the bare beef in cheesecloth and have
it in an area of the fridge where there is good air flow. Change the
cheesecloth after about 24 hours. Then let it age for a few more
days... It will lose a bit of it's weight.
I did this during the holidays, and it worked wonderfully.
Christine
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| Re: Aging beef [message #290721 ] |
Mon, 17 July 2006 03:29 |
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Post removed (X-No-Archive: yes)
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| Re: Aging beef [message #290723 ] |
Mon, 17 July 2006 03:34 |
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OmManiPadmeOmelet <Omelet [at] brokeneggs.com> wrote:
>Is it possible to make a sirloin tender?
Cook it to between medium-rare and medium.
If it's not at all tender, you bought crappy meat.
Sirloin is totally underrated because people treat it like
strip or filet or ribeye. They're all different.
Use a sharp knife and slice it thinly across the grain
as you eat it. This makes it more tender, and brings out
maximum flavor potential.
--Blair
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| Re: Aging beef [message #290725 ] |
Mon, 17 July 2006 03:35 |
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Post removed (X-No-Archive: yes)
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| Re: Aging beef [message #290737 ] |
Mon, 17 July 2006 04:32 |
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"Steve Wertz" <swertz [at] cluemail.compost> wrote in message
>> Who can afford USDA PRIME anyway?
>
> $13.18 for USDA Prime ribeye and $14.30 for strip in Austin.
> Everyday price, at and everyday grocery store.
>
I've not seen Prime in a regular store in over 25 years. Have to go to a
couple of specialty places to get it. I did pay $13.50 for veal chops at a
place in Providence and yes, it was worth it.
> I was at Walmart today and noticed half their meat was marked
> down for quick sale. You could just shop there and skip the
> home "aging".
I just bought 5 briskets at Wal-Mart yesterday and they were choice grade.
I was surprised at that. I won't touch their pork though, it is all
injected crap.
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| Re: Aging beef [message #290745 ] |
Mon, 17 July 2006 05:17 |
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Post removed (X-No-Archive: yes)
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| Re: Aging beef [message #290773 ] |
Mon, 17 July 2006 07:14 |
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Christine wrote:
> There is a way to dry age beef at home. Alton Brown has a good
> method, but I can't find a link to that show.
www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,0 0.html
Bob
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