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#1
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Where's the beef? In a freezer, probably
"dadiOH" wrote in message
... I started a thread last Sunday moaning about the fact that the local supermarkets no longer got sides of beef and that I couldn't get flat bone sirloin steaks. Lots of interesting comments, thanks. On Monday I was browsing the web page of Publix, one of the larger local markets. Lots of great looking photos of steaks and roasts, lots of trumpeting about the meat quality, lots of promises of consumer satisfaction. Also, a "contact us" link. So I did and asked how come I couldn't get sirloin. Yesterday, the local manager called me. He said they hadn't had sirloin since 2007 - *2007??* - but that they would start bringing it in again. *VICTORY!!* I explained that I had no immediate need/desire for it but he assured me it would keep and would be waiting for me when I did. I get the feeling that I will be eating off the same chunk of deep frozen beef for some years to come. Small trend in the grocery biz: Wholesalers which cater to restaurants are opening retail outlets to fill the gap left by supermarkets which no longer carry high-end meat & seafood. You might check the yellow pages and make some calls, if Publix doesn't consistently carry what you want. |
#2
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Where's the beef? In a freezer, probably
On Jun 16, 9:28 am, "JoeSpareBedroom"
wrote: "dadiOH" wrote in message ... I started a thread last Sunday moaning about the fact that the local supermarkets no longer got sides of beef and that I couldn't get flat bone sirloin steaks. Lots of interesting comments, thanks. On Monday I was browsing the web page of Publix, one of the larger local markets. Lots of great looking photos of steaks and roasts, lots of trumpeting about the meat quality, lots of promises of consumer satisfaction. Also, a "contact us" link. So I did and asked how come I couldn't get sirloin. Yesterday, the local manager called me. He said they hadn't had sirloin since 2007 - *2007??* - but that they would start bringing it in again. *VICTORY!!* I explained that I had no immediate need/desire for it but he assured me it would keep and would be waiting for me when I did. I get the feeling that I will be eating off the same chunk of deep frozen beef for some years to come. Small trend in the grocery biz: Wholesalers which cater to restaurants are opening retail outlets to fill the gap left by supermarkets which no longer carry high-end meat & seafood. You might check the yellow pages and make some calls, if Publix doesn't consistently carry what you want. Has anyone tried dry aging beef at home? Dry aging is what the top steak houses all do with their beef, which is what you see in the pics of meat hanging in window displays, etc. I recently got curious about this and did a bit of googling. It actually looks to be relatively easy and safe to do. Ideally you'd want a separate refrigerator just for that, but plenty of people are doing it in their regular kitchen fridge. I'm doing an experiment now. I got two huge 3" thick rib eyes. One I'm going to cook tonight as is, the other I'm dry aging for a week or so. I'm also lucky to have a small specialty grocer/butcher located here. The guy moved down from NYC, where he used to have a similar shop. He gets his beef from the same NYC wholesalers that supply prime to the best restaurants. What he has is very expensive, but unbelievably good. As good as or better than steaks I've had in NYC top rated steak houses, eg Peter Lugers and Smith & Wollensky. These steaks just have such enormous beefy flavor that you don't get in a wet aged steak. Expensive, but I'd rather have one of those every 2 months, than the wet aged ones from the supermarket more often. I'm very curious to see how this dry aging experiment goes in terms of how much difference it makes. The best steaks are both prime and dry aged. The rib eyes I have are choice, so I'll get one data point on the difference just dry aging can make. |
#3
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Where's the beef? In a freezer, probably
On Jun 16, 12:14 pm, "dadiOH" wrote:
wrote: Has anyone tried dry aging beef at home? Dry aging is what the top steak houses all do with their beef, which is what you see in the pics of meat hanging in window displays, etc. I recently got curious about this and did a bit of googling. It actually looks to be relatively easy and safe to do. Ideally you'd want a separate refrigerator just for that, but plenty of people are doing it in their regular kitchen fridge. I'm doing an experiment now. I got two huge 3" thick rib eyes. One I'm going to cook tonight as is, the other I'm dry aging for a week or so. Don't bother, you aren't going to be able to do it in a fridge and even if you could, a week isn't close to enough time. And this is based on? Everything I've seen on the internet says it does in fact work and that it can be done in a home fridge. Here are two examples: http://www.askthemeatman.com/is_it_p...ef_at_home.htm http://www.finecooking.com/articles/...ig-flavor.aspx The first recommends 10 days min, the second example says they had a significant flavor difference after only 3 days. So, I don;t think a week is such a bad idea. I'll also see how it goes and may go longer. Dry aging requires a very controlled environment...temperaure, humidity and air flow. The beef needs to lose a lot of water and can get pretty gamy looking (bacteria). Are they really rib *EYES* or are they rib steak? They are rib eye steak. |
#4
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Where's the beef? In a freezer, probably
On Jun 16, 7:55*am, wrote:
On Jun 16, 9:28 am, "JoeSpareBedroom" wrote: "dadiOH" wrote in message ... I started a thread last Sunday moaning about the fact that the local supermarkets no longer got sides of beef and that *I couldn't get flat bone sirloin steaks. *Lots of interesting comments, thanks. On Monday I was browsing the web page of Publix, one of the larger local markets. Lots of great looking photos of steaks and roasts, lots of trumpeting about the meat quality, lots of promises of consumer satisfaction. *Also, a "contact us" link. *So I did and asked how come I couldn't get sirloin. Yesterday, the local manager called me. *He said they hadn't had sirloin since 2007 - *2007??* - but that they would start bringing it in again. |
#5
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Where's the beef? In a freezer, probably
wrote in message ... On Jun 16, 12:14 pm, "dadiOH" wrote: wrote: Has anyone tried dry aging beef at home? Dry aging is what the top steak houses all do with their beef, which is what you see in the pics of meat hanging in window displays, etc. I recently got curious about this and did a bit of googling. It actually looks to be relatively easy and safe to do. Ideally you'd want a separate refrigerator just for that, but plenty of people are doing it in their regular kitchen fridge. I'm doing an experiment now. I got two huge 3" thick rib eyes. One I'm going to cook tonight as is, the other I'm dry aging for a week or so. Don't bother, you aren't going to be able to do it in a fridge and even if you could, a week isn't close to enough time. And this is based on? Everything I've seen on the internet says it does in fact work and that it can be done in a home fridge. Here are two examples: http://www.askthemeatman.com/is_it_p...ef_at_home.htm http://www.finecooking.com/articles/...ig-flavor.aspx The first recommends 10 days min, the second example says they had a significant flavor difference after only 3 days. So, I don;t think a week is such a bad idea. I'll also see how it goes and may go longer. We did it last Xmas for 6 days, and it did make a difference in the flavor. We had carved off one end of the roast to even it out and we ate it that night (fresh from the butcher) and it was great. 6 days later, the dry-aged roast was FANTASTIC. I definitely recommend it. We aged it in our tiny, extra fridge (about 34" high) and I don't know what settings DH used. The little fridge has some climate settings and we only use it for "weird" stuff and for extra cold storage at the holidays. |
#6
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Where's the beef? In a freezer, probably
On Jun 16, 2:04 pm, Roy wrote:
On Jun 16, 7:55 am, wrote: On Jun 16, 9:28 am, "JoeSpareBedroom" wrote: "dadiOH" wrote in message ... I started a thread last Sunday moaning about the fact that the local supermarkets no longer got sides of beef and that I couldn't get flat bone sirloin steaks. Lots of interesting comments, thanks. On Monday I was browsing the web page of Publix, one of the larger local markets. Lots of great looking photos of steaks and roasts, lots of trumpeting about the meat quality, lots of promises of consumer satisfaction. Also, a "contact us" link. So I did and asked how come I couldn't get sirloin. Yesterday, the local manager called me. He said they hadn't had sirloin since 2007 - *2007??* - but that they would start bringing it in again. *VICTORY!!* I explained that I had no immediate need/desire for it but he assured me it would keep and would be waiting for me when I did. I get the feeling that I will be eating off the same chunk of deep frozen beef for some years to come. Small trend in the grocery biz: Wholesalers which cater to restaurants are opening retail outlets to fill the gap left by supermarkets which no longer carry high-end meat & seafood. You might check the yellow pages and make some calls, if Publix doesn't consistently carry what you want. Has anyone tried dry aging beef at home? Dry aging is what the top steak houses all do with their beef, which is what you see in the pics of meat hanging in window displays, etc. I recently got curious about this and did a bit of googling. It actually looks to be relatively easy and safe to do. Ideally you'd want a separate refrigerator just for that, but plenty of people are doing it in their regular kitchen fridge. I'm doing an experiment now. I got two huge 3" thick rib eyes. One I'm going to cook tonight as is, the other I'm dry aging for a week or so. I'm also lucky to have a small specialty grocer/butcher located here. The guy moved down from NYC, where he used to have a similar shop. He gets his beef from the same NYC wholesalers that supply prime to the best restaurants. What he has is very expensive, but unbelievably good. As good as or better than steaks I've had in NYC top rated steak houses, eg Peter Lugers and Smith & Wollensky. These steaks just have such enormous beefy flavor that you don't get in a wet aged steak. Expensive, but I'd rather have one of those every 2 months, than the wet aged ones from the supermarket more often. I'm very curious to see how this dry aging experiment goes in terms of how much difference it makes. The best steaks are both prime and dry aged. The rib eyes I have are choice, so I'll get one data point on the difference just dry aging can make. == It is not going to work. The natural enzyme action is over by the time you get the steak. If you let it decompose, you might get some tenderness though. The taste however might kinda dissuade you from eating it. Google "aging process in beef" and see what it says. == I did google it. Did you? Because the vast majority of articles and reports say you are wrong. |
#7
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Where's the beef? In a freezer, probably
On Jun 16, 8:55*am, wrote:
On Jun 16, 9:28 am, "JoeSpareBedroom" wrote: "dadiOH" wrote in message ... I started a thread last Sunday moaning about the fact that the local supermarkets no longer got sides of beef and that *I couldn't get flat bone sirloin steaks. *Lots of interesting comments, thanks. On Monday I was browsing the web page of Publix, one of the larger local markets. Lots of great looking photos of steaks and roasts, lots of trumpeting about the meat quality, lots of promises of consumer satisfaction. *Also, a "contact us" link. *So I did and asked how come I couldn't get sirloin. Yesterday, the local manager called me. *He said they hadn't had sirloin since 2007 - *2007??* - but that they would start bringing it in again. |
#8
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Where's the beef? In a freezer, probably
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