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.

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.

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.

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.

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.

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.

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.

Where's the beef? In a freezer, probably
 

In article
,
wrote:

In my trial, I don't care if I lose a lot as
it's a trial. It's also why I was going to go with a timeframe on
the short end of the spectrum.

All right, but are you going to do a double blind study to compare the
aged beef to some non-aged from the same source, and cooked
simultaneously by the same method? If the ager and the taster are the
same person, your anecdotal results will be meaningless.