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Old 04-02-2012, 14:08
Andy Birkenhead
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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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Old 04-02-2012, 15:48
epicurian
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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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Old 04-02-2012, 16:38
BrunoStreete
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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 ?
Doubtful. 15 days isn't that long, i'd go for a minimum of 21 next time.
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Old 04-02-2012, 18:52
degsyhufc
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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 ?
Is it in the vacuum sealed pack? If so it will last in the fridge for a bit longer than usual but won't neccessarily age.

The best steaks from ASDA in my opinion are the Extra Special which are 28 days matured.
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Old 04-02-2012, 19:59
Andy Birkenhead
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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.
Yes, that's what I thought.
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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Old 04-02-2012, 20:17
tony71yugo
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hang it up in the wardrobe for another week you know it makes sense.
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Old 04-02-2012, 20:52
Pepperoni Man
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hang it up in the wardrobe for another week you know it makes sense.
Yep - next to the pheasants !
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Old 06-02-2012, 00:43
c4rv
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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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Old 06-02-2012, 10:16
Iggy's Boy
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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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Old 06-02-2012, 13:09
BrunoStreete
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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.
Didn't know you could do it yourself. I remember seeing Heston cooking a 35 day old steak that had started to go mouldy at the edges.
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Old 06-02-2012, 14:21
Andy Birkenhead
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Viz comic calls Heston Blumenthal "The nutty pan-rattler" !
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