Our very Unscientific aged Steak comparison

[Titch]

Our very Unscientific aged Steak comparison

Fresh steak on the Left 30 day aged steak on the right.
I believe the size relation to meat loss would be pretty close.



Simple Cast iron plate cook in the offset fire box.







The fresher meat seemed to Caramelize quicker or it was hotter back there.






Rested for 15 minutes, the fresher dropped more juice but sucked it back up again



Half of each ,each.

:becky: Aged on the left and fresh on the right
Seemed to be cooked evenly and was rarer than the picture shows.



Crunchy treat for the cook.
The fresher looks wetter but was not as juicy as the dryer aged piece, we both agreed on that







Some green stuff



This is a piece of aged steak, juicy, moister than fresh but looks a tad dryer.




Both steaks are awesome tasting and on a budget I wouldn't dry age due to about 15 % loss I reckon.
Thanks for looking

 

[gjmoran]

interesting. so do you just let it age in the top area (colder) of the fridge for 30 days?

 

[Enrico Brandizzi]

Both look delicious. But We know that dry aging makes meat always better !

 

[Titch]

interesting. so do you just let it age in the top area (colder) of the fridge for 30 days?

basically that sums it up

Try a browse thru here mate.
http://www.bbq-brethren.com/forum/showthread.php?t=224639&highlight=umami

 

[mattmountz94]

Nice comparison. I'm cheap that's why i never age a steak

 

[16Adams]

Those both look awesome. The fire photos are beautiful. Thanks

 

[Titch]

Those both look awesome. The fire photos are beautiful. Thanks

No.
Thank You, your too kind

 

[MisterChrister]

Great experiment, post, and thread title! I agree with your findings, as well.

 

[IamMadMan]

Thanks Tom, that was an awesome comparison......

Thanks for your time, and efforts to do this an post the results...

 

[Decoy205]

I'd take any of those for dinner any day. Nice comparison.

 

[Smokin' Greene]

Nice cook, thanks! Looks great!

 

[bluetang]

Cool comparison, thanky!