interesting read on "best steak"

[boatnut]

not sure if worth going to spain for but interesting read especially on the "aging" thing.
http://www.time.com/time/nation/article/0,8599,1691115,00.html

 

[White Dog BBQ]

My mission is to find a brisket from a 16 y.o. ox.

 

[Rookie'48]

If I could use this info to talk her into buying a small walk-in........:biggrin:

 

[hnd]

this summer i will be embarking on dry aging a wagyu ribeye....

he is right....marbling only really measures tenderness....i've had some select ribeyes that tasted better than choice ribeyes...

 

[Divemaster]

Wow... That was interesting!!! Never thought of aging it that long and from that old of a beast!!!

 

[Greendriver]

yes it was very interesting. I think foodnetwork and maybe even bbq has put us smack in the middle of a more enlightened age of cooking. always like to see what alton brown has to say.

 

[Divemaster]

yes it was very interesting. I think foodnetwork and maybe even bbq has put us smack in the middle of a more enlightened age of cooking. always like to see what alton brown has to say.

If I recall he’s not in favor of more than a couple of weeks… In fact I just looked him up and found this (3 days)

http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html

 

[Greendriver]

If I recall he’s not in favor of more than a couple of weeks… In fact I just looked him up and found this (3 days)

[URL="http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html"]http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_17372,00.html[/URL]

LOL, sometimes he will enlighten ya and sometimes he will put you in a very DARK PLACE.

 

[Divemaster]

LOL, sometimes he will enlighten ya and sometimes he will put you in a very DARK PLACE.

Dark, Dry, and Cool place

 

[Scudrunr]

That is a crazy article. It really does make perfect sense though. Economics has taught us that a young beast is most tender, and an old piece of meat must be like leather. OF COURSE they want us to believe that because its is cheaper my friends. Think about how much more money it costs to feed a steer 4 times as long, how many steers might die before they reach the ripe old age of 16.

 

[Divemaster]

That is a crazy article. It really does make perfect sense though. Economics has taught us that a young beast is most tender, and an old piece of meat must be like leather. OF COURSE they want us to believe that because its is cheaper my friends. Think about how much more money it costs to feed a steer 4 times as long, how many steers might die before they reach the ripe old age of 16.

What you’re saying makes great sense…

PS… Please go to the Cattle Call and introduce your self…

 

[Scudrunr]

I need to buy a cow...

 

[NotleyQue]

no need to do that to a wagyu rib eye. it most likely has been dry aged already. plus the fact that it is already going to be the most tender flavorful ribeye you have ever tasted.

this summer i will be embarking on dry aging a wagyu ribeye....

.

 

[thunderbelly]

He said free range Ox? an Ox is a draft animal (neutered bovine) which means a life of hard labour, (to build the muscle). He then said they get an easy retirement (to build the fat ) . But where do you find a free range draft animal? an Oxymoron (is that the right term)
Man I wish I had the room to test his theory