Dry aging vs. Wet aging Beef
 

What type of aging do you prefer? Every once in a while, this topic is broached and we all have our opinions, I definitely have mine, but this thread is about providing information and letting folks learn and gain knowledge.

I have been journeying to the end of the internet over the last several years and once I reached the end I started that long journey back. In doing so, I found that there is much more information available than was available a few years ago.

Here is info that I thought some Brethren might find educational. It provides some insights into the aging and the grading of beef.

http://www.askthemeatman.com/dry_aging_beef_info.htm

http://www.goodcooking.com/steak/aging/aging.htm

http://www.straightdope.com/mailbag/mangusbeef.html

http://www.grillmeats.com/dry_aged_beef.htm

http://members.tripod.com/~BayGourmet/primerib.html

http://members.shaw.ca/masterbutcher/aging_beef.html

http://www.goldenreservebeef.com/brand/brand.htm

This one is interesting, Dry aging in a bag... http://www.foodproductiondaily-usa.c...f-aging-lactic

Thanks for doing all that research!

We had a dear friend and neighbor who lived across the street when I was growing up who was the CEO of a meat processing company. He would bring us aged prime beef and we would do cookouts every weekend (we lived in SoCal) at either his home or ours.

He taught us that aged beef was the best. He used to say we should make sure we bought beef from steers and not cows. I was too young to listen enough to learn it all, but I sure liked eating the food.

Here is to my friend Ted Dembitz. May he rest in peace. Thank you for being part of a wonderful childhood.

How would one find out if the beef came from a steer or a cow? I have a hard enough time trying to get the packing date out of most butchers and have become suspicious about many of the answers I get.

I have no idea. It was the 60's and I was a kid. Maybe someone on here knows more...

Thanks for sharing.

RevZilla thanks for sharing that story.

I have wondered a lot about the aging process myself, that is why I did the research.

thanks bro, now if I could just get my local chain store butchers that happen to carrry the CAB brand to read and understand some of this I might could get the briskets I want when I want em.

Steer or cows.......
 

The ones that look like they are missing something very important, those are the steers. Typicall if it's CAB, it's a steer, as will be all prime beef and most choice. A cow just won't marble up. It will be stringy as it does not get cornfed. If your buying CAB or choice, rest easy, it's a steer. Trust me I grew up on a small beef operation.

Your neighbors comment is sorta like saying if your going to sleep with a playboy bunny, make sure she's good looking.