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Old 02-15-2012, 05:43 PM   #11
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Originally Posted by visionviper View Post
The same concepts of dry aging apply though. The difference is that left in the plastic wrap it will spoil, whereas if you are properly dry aging it you can keep it good for months before you cook it up.
Very little meat at the supermarket is dry aged, and if it were and then cut and placed in a plastic container, you no longer are dry aging. Dry aging requires a low humidity, low temperature environment with air circulation around each primal. In the process, the meat will lose a large percentage of its weight. Few, if any, supermarkets are set up to dry age.

Wet aging is more suitable for the home and comes close to achieving equal results. All that is necessary is purchasing primal cuts in Cryovac, and leaving them as is in a referigerator for a period of weeks in their original package.

While I believe that the best and least expensive meat in a supermarket is found in the reduced meat section, I would pass on any that is off color. It is near its end.
Once cut into serving pieces, meat will spoil instead of age.
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Old 02-15-2012, 05:55 PM   #12
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Originally Posted by CraigC View Post
I think they use nitrogen. I believe that oxygen would cause darkening much faster.
Yeah that sounds better, nitrogen not oxygen. Maybe I was thinking of oxygen making hemoglobin in blood red...

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Originally Posted by visionviper View Post
I don't want to take the risk of hodge-podging it since I have a strong preference for not giving myself food poisoning.
Here in the topic I'm discussing aging in the package within reason, and I'm also assuming a safe storage temperature. My basis is that the supermarket has safety experts who have determined what the safe package life is for the product, and that they have built in a margin for error. Of course we don't know what that margin is.

The concept is that maybe that steak right in the package might get better after spending a few days in your refrigerator, rather than just assuming that the freshest package purchased on the first day it was laid out in the store would be the best tasting steak. I think it's quite possible that the latter, freshest while best, might be a misconception.
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Old 02-15-2012, 05:56 PM   #13
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It's not oxygen or nitrogen that's injected into packaging to keep meat red. They use carbon monoxide.

Edit: they may not use it anymore, but they did at one time.
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Old 02-15-2012, 06:32 PM   #14
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Kayelle, that's even better! And I recall that people who have been subjected to carbon monoxide poisoning, their skin turns red.

I too don't know what they use these days, if anything.
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Old 02-15-2012, 07:31 PM   #15
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They gas meat cases with Nitrogen, yes. Plastic wrap steaks are not gassed with anything. . .the high sided containers, with the single film across the top(I am not sure what exactly they are called)those are ones that have been gassed. NOT the simple styro flat pack containers, with the sponge in the bottom, but the high sided, all plastic containers.

As for individual steaks, dry aging is a moot point, by the time you trim the green, you wouldn't be left with much of a steak, that is why it is for large primals, and when sold in stores, you can normally see the area it is being stored, and it's all cut to order. . .at least that's how it is here.
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Old 02-15-2012, 08:39 PM   #16
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i've found that there's a trade off with home aging steaks. while the steaks definitely get more tender, they don't taste as goood. a freshly cut chunk of cow definitely tastes better, imo.

a real dry aged steak comes from the middle cuts of a much larger piece, and there's a lot wasted that's unuseable. dry aging at home seems impractical since, as tatt said, it's done with a larger primal cut.
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Old 02-15-2012, 09:02 PM   #17
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i've found that there's a trade off with home aging steaks. while the steaks definitely get more tender, they don't taste as goood. a freshly cut chunk of cow definitely tastes better, imo.

a real dry aged steak comes from the middle cuts of a much larger piece, and there's a lot wasted that's unuseable. dry aging at home seems impractical since, as tatt said, it's done with a larger primal cut.
If you have the know-how and plan on cooking for a lot of people, it works great. If you're cooking for one person, not so much.

It's like getting a nice big prime rib. Costs $150, but with how many people it feeds it comes out to $15 a plate.
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Old 02-15-2012, 09:40 PM   #18
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Quote:
Originally Posted by visionviper View Post
If you have the know-how and plan on cooking for a lot of people, it works great. If you're cooking for one person, not so much.

It's like getting a nice big prime rib. Costs $150, but with how many people it feeds it comes out to $15 a plate.
If you have the know how, it doesn't matter for how many people you are cooking, I can go get a whole 0x1 or 1x1, do my thing, portion and hold/freeze.

Am I going to go through all that for one/two steaks at a time, heck no. I go to the butchers, say, "Hey Butcher, lemme see your cut ends(not end cuts)", and look at the marbling, and have him whack me off a couple.


Like I said earlier, A steak is kinda like a Guinness, if it's in the fridge, it's there to be consumed, and the sooner the better.
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Old 02-15-2012, 09:42 PM   #19
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yeah, i guess if you're really motivated to do it yourself, and for a large group it works.
i'd rather pay $20 + per steak and have a pro do it properly.
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Old 02-15-2012, 09:58 PM   #20
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BT I'm not discussing real dry aging (at home or anywhere). I'm discussing pop aging in the package. This is junk cooking! I was just curios for the take of my cooking expert friends here at DC.

This topic has nothing to do with real dry aging of meat, at home or anywhere else. I'm just suggesting that what happens in the package after you take it home from the supermarket might not be all bad, and that maybe those "last day" sales are a good way to save money and get a tasty steak too.
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