Let's get drunk!!!

WHODAT@THADOR

WHODAT@THADOR

Well-Known Member
roseypeach said:
Brother you got me. The meat I buy is already aged
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Aged in the traditional since right?Hung in a fridge? there's a few other method's that are really suppose to increase flavor ...One that I heard of actually had involved putting your steak in the ground until the outside was almost moldy?Then slicing the outer meat off and the steak is still red
 
roseypeach

roseypeach

Well-Known Member
WHODAT@THADOR said:
Aged in the traditional since right?Hung in a fridge? there's a few other method's that are really suppose to increase flavor ...One that I heard of actually had involved putting your steak in the ground until the outside was almost moldy?Then slicing the outer meat off and the steak is still red
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Ewww. I'll have to take your word for that ;)
 
WHODAT@THADOR

WHODAT@THADOR

Well-Known Member
I haven't got to try it yet!! Don't wanna ruin a good steak:-P....We got a small town butcher out here with a kinda cute little rinky dink store, slices your steaks in front of you Thickness and such and clean's up the cut's... They are absolutely the best quality I have had so far in my life I drive 30 min to buy my meat. But the butcher there was telling me about it and the Hand's @ the horse stables I take my daughter to ride @ to I just haven't been able to find a set in stone method....I doubt the end product will be Ewww:eyesmoke:
 
roseypeach

roseypeach

Well-Known Member
WHODAT@THADOR said:
I haven't got to try it yet!! Don't wanna ruin a good steak:-P....We got a small town butcher out here with a kinda cute little rinky dink store, slices your steaks in front of you Thickness and such and clean's up the cut's... They are absolutely the best quality I have had so far in my life I drive 30 min to buy my meat. But the butcher there was telling me about it and the Hand's @ the horse stables I take my daughter to ride @ to I just haven't been able to find a set in stone method....I doubt the end product will be Ewww:eyesmoke:
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I gotcha. Moldy is what I was ewwing at ;) doesn't sound very appetizing. I'm sure the end result is good, I just don't really want to think about mold when I'm eating a nice juicy rib eye :)
 
The Outdoorsman

The Outdoorsman

Well-Known Member
WHODAT@THADOR said:
I haven't got to try it yet!! Don't wanna ruin a good steak:-P....We got a small town butcher out here with a kinda cute little rinky dink store, slices your steaks in front of you Thickness and such and clean's up the cut's... They are absolutely the best quality I have had so far in my life I drive 30 min to buy my meat. But the butcher there was telling me about it and the Hand's @ the horse stables I take my daughter to ride @ to I just haven't been able to find a set in stone method....I doubt the end product will be Ewww:eyesmoke:
Click to expand...
I've never done it but heard that you wrap up you steak/cut in cheese cloth set in fridge and change cloth every day(if bloody) for 5-10 days(aprox). I've wondered if the smell of the fridge might penetrate the meat, in a bad way. I don't know.
 
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