View Single Post
Unread 08-05-2007, 07:53 AM   #1
tony76248
is One Chatty Farker
 
tony76248's Avatar
 
Join Date: 09-10-06
Location: Fort Worth, TX
Downloads: 0
Uploads: 0
Default 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
__________________
"Grilla in the Pits" "IMAGRILLA"

There's plenty of room for all of God's creatures.
Right next to the mashed potatoes.

Brinkmann Model 6668 Gasser
Hibachi Grill
Stumps GF223 w/ Stoker assist
ECB that wins the $
Weber One-Touch Gold 22-1/2"
#3 Komono
Large BGE w/ Stoker assist
55 gallon Drum Smoker
Wood Crate Cold smoker w/ smoke injector
No need for certification, I already know good BBQ!
tony76248 is offline   Reply With Quote