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Rib eye steak |
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#1 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Rib eye steak
I bought a piece of rib eye steak from Asda yesterday.
It said "15 days matured" Will it improve at all if I keep it for much longer ? |
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#2 |
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Join Date: Jun 2008
Posts: 15,890
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I think beef aging usually involves whole sides of beef, or primal cuts, hung up in a near freezing, humidity controlled locker to let the air circulate and prevent spoilage. I wouldn't recommend trying it at home.
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#3 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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Quote:
I bought a piece of rib eye steak from Asda yesterday.
It said "15 days matured" Will it improve at all if I keep it for much longer ? |
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#4 |
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Forum Member
Join Date: Aug 2008
Location: Up North
Posts: 58,791
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Quote:
I bought a piece of rib eye steak from Asda yesterday.
It said "15 days matured" Will it improve at all if I keep it for much longer ? The best steaks from ASDA in my opinion are the Extra Special which are 28 days matured. |
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#5 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Quote:
I think beef aging usually involves whole sides of beef, or primal cuts, hung up in a near freezing, humidity controlled locker to let the air circulate and prevent spoilage. I wouldn't recommend trying it at home.
It isn't in a vacuum pack. Anyway, it's in the freezer for when I actually feel like cooking it
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#6 |
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Inactive Member
Join Date: Dec 2011
Posts: 510
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hang it up in the wardrobe for another week you know it makes sense.
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#7 |
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Forum Member
Join Date: May 2007
Posts: 7,242
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Quote:
hang it up in the wardrobe for another week you know it makes sense. |
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#8 |
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Forum Member
Join Date: Aug 2010
Location: Essex
Posts: 16,223
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you could age it further if you want potentially. Keep in a ventilated box in the fridge. A tupperware container with holes in the lid would suffice. But I don't think you will see much benefit though, the point of ageing is to allow bacteria to start breaking down the meat making it tender and for moisture to evaporate allow a more concentrated flavour.
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#9 |
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Forum Member
Join Date: Jun 2007
Posts: 2,943
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Heston said to take steak out of the packet and put it on a rack, uncovered in your fridge for two days.
I did this with a 21 day aged steak and actually left it the fridge for three days, uncovered. It was fascinating to watch the fridge dry the steak out - it made the fat go crusty at the edges and the meat went darker. Anyway, I cooked it as normal and I must say it was particularly flavourful and the outside formed a nice crisp and dark crust. Basically I think 'home-ageing' steak works really well and I will be doing this to steak from now on. |
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#10 |
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Inactive Member
Join Date: May 2011
Posts: 7,071
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Quote:
Heston said to take steak out of the packet and put it on a rack, uncovered in your fridge for two days.
I did this with a 21 day aged steak and actually left it the fridge for three days, uncovered. It was fascinating to watch the fridge dry the steak out - it made the fat go crusty at the edges and the meat went darker. Anyway, I cooked it as normal and I must say it was particularly flavourful and the outside formed a nice crisp and dark crust. Basically I think 'home-ageing' steak works really well and I will be doing this to steak from now on. |
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#11 |
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Forum Member
Join Date: Jun 2009
Location: Birkenhead, Merseyside.
Posts: 9,712
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Viz comic calls Heston Blumenthal "The nutty pan-rattler" !
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