I just had a meeting with a rep from a meat manufacturer. He is also a chef. He says that the piece of meat could lose up to 50% of its weight.
From hanging, or is that including what you trim off when it's ready?
I just had a meeting with a rep from a meat manufacturer. He is also a chef. He says that the piece of meat could lose up to 50% of its weight.
Rock,
Did he have any thoughts on the length of time?
When I look at the natural separations on this piece of meat and then try to imagine having to trim/shrink 50% of it away I can't get a good feel for what the end product will look like. I am very curious to see how this plays out.
This is what I expect. The trimming won't be that much. I figure about a quarter inch all around. But, I have never done this, so, I don't know.I think a lot of that shrinkage is from moisture evaporating from the meat, thus concentrating the beefy flavor, not from trimming.
I think a lot of that shrinkage is from moisture evaporating from the meat, thus concentrating the beefy flavor, not from trimming.
Yes. There is. He is looking to have 6 to 8 people there. Hopefully there is enough.A lot of fat cap on those.
No control other than it is hanging in a corner, in a commercial walk in refrigerator. Undisturbed and away from the other produce. The temperature is the legally required 2 degrees Celsius. The other produce in the cooler is, and has always been fine. We are kind of going guerrilla on this.So far things look good.What are your environmental particulars?
Are you, and how, controlling humidity... etc.? I am very curious on this.
No control other than it is hanging in a corner, in a commercial walk in refrigerator. Undisturbed and away from the other produce. The temperature is the legally required 2 degrees Celsius. The other produce in the cooler is, and has always been fine. We are kind of going guerrilla on this.So far things look good.
Your guess is as good as mine. We are shooting for Saturday June 29. It may happen sooner. Not sure.already looks good to eat. how will you know when it is ready, roch?