Dry aging beef?

jonumberone · 04-17-2016, 07:18 AM

Cooked Sous vide @132° for 1.5 hours and finished off with the serzall.

Mike eating some steak!

The steaks were out of this world. One of the guys said that the steaks were better than what we get at high end NYC steakhouses that we go to for our Christmas herf.
I was able to get 7 real nice sized steaks. 4 of them in the 20 - 22oz range and 3 in the 26 - 28 oz range.
Again, I wasn't able to detect any hint of game or funk kind of flavors that I was expecting.
Because of that, I'm thinking of taking the bone in roast to day 75.
When I told my wife that she gave me a look, so we'll have to see if I can get her on board.
Keith had one of the steaks, so maybe he will share his thoughts?

04-17-2016, 07:18 AM	#11
jonumberone Raw Dog Join Date: Jun 2010 First Name: Dom Location: Exit 8A Posts: 6,491 Trading: (62)	Re: Dry aging beef? Cooked Sous vide @132° for 1.5 hours and finished off with the serzall. Mike eating some steak! The steaks were out of this world. One of the guys said that the steaks were better than what we get at high end NYC steakhouses that we go to for our Christmas herf. I was able to get 7 real nice sized steaks. 4 of them in the 20 - 22oz range and 3 in the 26 - 28 oz range. Again, I wasn't able to detect any hint of game or funk kind of flavors that I was expecting. Because of that, I'm thinking of taking the bone in roast to day 75. When I told my wife that she gave me a look, so we'll have to see if I can get her on board. Keith had one of the steaks, so maybe he will share his thoughts? __________________ Sex junkie looking for a dealer