Can You Dry-Age a Steak in Beef Fat? Prime Time
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Date: 2020-05-20
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Comments and reviews: 10
MyTech
Can you make a perfect culture for botulism? (temperature being the only missing link)Same animal or not the eyes were not even close to the same at the start. On a personal preference I would age somewhat less fatty specimens, get better balance at the en after the meat shrinks, also true grass finished beef generally isn't quite as fatty anyway.
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Can you make a perfect culture for botulism? (temperature being the only missing link)Same animal or not the eyes were not even close to the same at the start. On a personal preference I would age somewhat less fatty specimens, get better balance at the en after the meat shrinks, also true grass finished beef generally isn't quite as fatty anyway.
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Cuddlesmith5000
Maybe a better way to coat it in the fat would have to been use the fat tub and submerge the cut in the fat and just put the whole tub with the excess and everything aside. prevent the fat from losing moisture and cracking and allowing air pockets to form between the cut and the fat.
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Maybe a better way to coat it in the fat would have to been use the fat tub and submerge the cut in the fat and just put the whole tub with the excess and everything aside. prevent the fat from losing moisture and cracking and allowing air pockets to form between the cut and the fat.
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94808G
Even with the flawed beef fat dry age, these gentlemen know how to eat a steak. For those of you who are misinformed. Medium rare is a bloody, warm centered piece of meat. And rare is a bloody, cool center. And when you have a good piece of meat, its amazing when its finished rare.
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Even with the flawed beef fat dry age, these gentlemen know how to eat a steak. For those of you who are misinformed. Medium rare is a bloody, warm centered piece of meat. And rare is a bloody, cool center. And when you have a good piece of meat, its amazing when its finished rare.
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PCHDX
Isn't this just technically wet ageing? The whole point of dry aging is controlled rot to add a different flavor profile but this is just preserving the meat like you would by sealing it in plastic. Dry aging in fat is a paradox that doesn't make sense.
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Isn't this just technically wet ageing? The whole point of dry aging is controlled rot to add a different flavor profile but this is just preserving the meat like you would by sealing it in plastic. Dry aging in fat is a paradox that doesn't make sense.
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Andres
improve on the technique for applying the fat. I'd say dip it into a big tub of the fat avoid any of those air bubbles that give it that rot. add several layers, like candle making. and being that its incased you might be able to it cure for longer
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improve on the technique for applying the fat. I'd say dip it into a big tub of the fat avoid any of those air bubbles that give it that rot. add several layers, like candle making. and being that its incased you might be able to it cure for longer
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Kitsune
I think that as the ribeye lost some water, it shrank away from the beef fat causing the air pockets that began to spoil. Maybe if the fat was somehow more flexible and shrank with the meat, you would have a much smaller loss.
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I think that as the ribeye lost some water, it shrank away from the beef fat causing the air pockets that began to spoil. Maybe if the fat was somehow more flexible and shrank with the meat, you would have a much smaller loss.
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dirtydan
Definitely didn't need the rack. Also should have rendered and cooled the tallow then packed it on like butter. but I'm not the youtuber so. AND you weighed it with a huge fat cap still on the traditional.
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Definitely didn't need the rack. Also should have rendered and cooled the tallow then packed it on like butter. but I'm not the youtuber so. AND you weighed it with a huge fat cap still on the traditional.
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dinein1970
Theres a vid with Action Bronson, think it's the Truffle Day vid on Munchies? A restaurant that WHIPS the beef fat then coats the meat with the whipped fat. That would allow for air exchange.
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Theres a vid with Action Bronson, think it's the Truffle Day vid on Munchies? A restaurant that WHIPS the beef fat then coats the meat with the whipped fat. That would allow for air exchange.
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511V325731N
We did this at a place I worked at before. Dry aged for 30 days, then dipped it like a candle in rendered dry aged beef fat a few times before aging another 30. Best steak I had.
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We did this at a place I worked at before. Dry aged for 30 days, then dipped it like a candle in rendered dry aged beef fat a few times before aging another 30. Best steak I had.
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able
Is this a normal sized steak in USA? My goodness I'd feed a family of 6 on one slice, though I'd be actually cooking it and getting rid of the blood. It honestly looks disgusting.
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Is this a normal sized steak in USA? My goodness I'd feed a family of 6 on one slice, though I'd be actually cooking it and getting rid of the blood. It honestly looks disgusting.
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