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Old 08-17-2006, 09:47 AM   #4
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Join Date: 07-13-06
Location: Memphis, TN

Originally Posted by cmcadams
I can't get to that from work... any way someone can cut and paste it somewhere?
How To: Age Steak

To catch beef in its prime, you’ve gotta give it time.

Maxim, Jul 2005

1. Start Large
Get a big cut, like an eight- to 12-pound roast or a whole rib eye, because it’ll lose 20 percent of its weight in moisture while aging. What’s left is “both firm and tender, with exponentially beefier flavor,” notes Mark Motta, a founding father of the Arizona BBQ Association. (Cautionary note: The National Cattlemen’s Beef Association won’t endorse home aging, citing food-safety concerns. Wimps.)

2. Cool It
Unwrap the big bastard, place it on a pan with a rack to catch all that delicious blood, and stick it in the bottom of the fridge, where it’s coldest. Then loosely drape the roast with cloth—not paper—towels. (They allow for better air circulation, yet keep the meat clear of airborne germs.) And like a well-trained Tri-Delt, they’ll suck moisture from the meat so that it shrinks as time passes.

3. Stay Fresh
To keep the meat’s surface dry enough to hinder bacterial growth, change the towels daily, soaking them in cold water to remove the blood. At the same time, drain and rinse the pan. “Aging meat is kind of like licking a hallucinogenic frog,” Motta attempts to explain. “It’s dangerous enough. You don’t want it pissing in your mouth as well.” Wait—you know we’re trying to make steak, right?

4. Cut and Run
After about a week and a half of this routine, your little science project should have a dark maroon color, and the outside should feel tacky and a bit crusty. But before you slice it into steaks, “Trim off anything that looks like it might kill you,” Motta advises. This includes a full quarter-inch layer all the way around the outside of the roast, plus anything that’s moldy or green. “Then pray…and enjoy!”
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