Ordering Wagyu from SRF - couple of questions

Burk504 · 03-19-2010, 08:05 AM

I am going to use a Wagyu Brisket from Snake River Farms in an upcoming comp and would like to wet age it a bit, but am a little nervous to do it without some help from you guys.

-does SRF list the packing date for the brisket? If not, are there any other sources that do?
-do they freeze them right after processing or do they age a bit before hand? I guess if they froze it right away, I could consider the start of the 'thaw' as the first day of the aging process?

I would love it if any of you could share some advice around this line of thinking.

Thanks,

mav · 03-19-2010, 08:08 AM

sorry I can't help, but in curious about this too.

cmcadams · 03-19-2010, 09:39 AM

I would question whether you need to wet age a Wagyu brisket at all. It's already more tender than you're typical feedlot Angus brisket, with more intramuscular fat.

rabeb25 · 03-19-2010, 09:43 AM

Why don't you call the source and ask?...

pahutchens · 03-19-2010, 10:55 AM

I may be daft (not knowing terms etc) But wouldn't wet aging risk a DQ?

KC_Bobby · 03-19-2010, 11:38 AM

Wet aging simply means aging the meat in the cryo packaging.

vr6Cop · 03-19-2010, 11:40 AM

Quote:

Originally Posted by pahutchens

I may be daft (not knowing terms etc) But wouldn't wet aging risk a GC?

Fixed it for ya.

landarc · 03-19-2010, 01:17 PM

I can't see a reason to wet-age a SRF Wagyu brisket. I can't see what you would gain, but, I would imagine they would be willing to talk with you about it.

Burk504 · 03-22-2010, 03:03 PM

Quote:

Originally Posted by rabeb25

Why don't you call the source and ask?...

I took your advice and submitted a question through their website. Here is the response:

"There is not a production date on the internet products. All of the beef items are aged 28days and then blast frozen."

From what I understand, a Brisket can be wet aged for up to 45 days or so. (I heard this from Fast Eddie on the BBQ Central Podcast a while back). If this is true, I could thaw it out and it would still be good for another 2 weeks, right? I'm a little nervous doing that....does anyone have any experience in this area?

Fast Eddie's 45 day count did not include any time in a frozen state, so I wonder how that would impact the whole process?

03-19-2010, 08:05 AM	#1
Burk504 Knows what a fatty is. Join Date: 07-01-09 Location: South Riding, VA	Ordering Wagyu from SRF - couple of questions I am going to use a Wagyu Brisket from Snake River Farms in an upcoming comp and would like to wet age it a bit, but am a little nervous to do it without some help from you guys. -does SRF list the packing date for the brisket? If not, are there any other sources that do? -do they freeze them right after processing or do they age a bit before hand? I guess if they froze it right away, I could consider the start of the 'thaw' as the first day of the aging process? I would love it if any of you could share some advice around this line of thinking. Thanks, __________________ www.facebook.com/smokisporkis - UDS, Bandera, ECB

03-19-2010, 08:08 AM	#2
mav Knows what a fatty is. Join Date: 11-30-09 Location: norwalk, Ohio	sorry I can't help, but in curious about this too. __________________ "I reject your reality and substitute my own"

03-19-2010, 09:39 AM	#3
cmcadams Quintessential Chatty Farker Join Date: 02-15-06 Location: Waynesville, Ohio	I would question whether you need to wet age a Wagyu brisket at all. It's already more tender than you're typical feedlot Angus brisket, with more intramuscular fat. __________________ Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :)

03-19-2010, 09:43 AM	#4
rabeb25 Full Fledged Farker Join Date: 09-15-08 Location: Albertville, MN	Why don't you call the source and ask?... __________________ Few Eggs, FEC100, Custom Bates, Midnight Smoker, UDS, and A Pitmaker Vault

03-19-2010, 10:55 AM	#5
pahutchens is one Smokin' Farker Join Date: 09-23-09 Location: Eau Claire WI (finally)	I may be daft (not knowing terms etc) But wouldn't wet aging risk a DQ? __________________ Phil UDS, Weber Kettle, #5 Kamado refurbished 'the Copper top' [COLOR="navy"]Blue 'like my Smoke' Thermapen[/COLOR] IMBAS certified MOINK! baller, KCBS MCBJ & CTC

03-19-2010, 11:38 AM	#6
KC_Bobby Babbling Farker Join Date: 05-03-07 Location: Olathe KS	Wet aging simply means aging the meat in the cryo packaging. __________________ Boondoggle BBQ Country Smokers 450 Weber Smokey Mountain 18" Proud KCBS Member & Certified Judge

03-19-2010, 01:17 PM	#8
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	I can't see a reason to wet-age a SRF Wagyu brisket. I can't see what you would gain, but, I would imagine they would be willing to talk with you about it. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

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