21 day mature beef

threecheeses · 18-03-2008, 11:21

Tried this for the first time on Sunday and I must say it was delicious. It was like having several thin slices of fillet steak and the roast potatoes rocked too!

TommyGavin76 · 18-03-2008, 13:08

All Beef should be matured for at least 21 days at least, anything less isn't long enough.

zenith52 · 18-03-2008, 13:13

Quote:

Originally Posted by TommyGavin76

All Beef should be matured for at least 21 days at least, anything less isn't long enough.

Agreed 21 days minimum. The other thing that gets me is people buying the 'redest' beef they can, and steering clear of the nice dark 'brown' beef!

Espresso · 19-03-2008, 01:14

Quote:

Originally Posted by zenith52

Agreed 21 days minimum. The other thing that gets me is people buying the 'redest' beef they can, and steering clear of the nice dark 'brown' beef!

All the more for those of us who like meat that tastes of something!

Lemonhunny · 19-03-2008, 08:14

12 years working in a butchers when I was younger taught me what is good meat and what is totally tasteless and tough.

With beef, it's definitely a case of the darker the meat the better. We, behind the counter, always took home what the (ignorant) customers rejected for not being fresh!

Bright red beef is fit only for the soles of your shoes! And beef without a marbling of fat is totally tasteless.

TheFirstCut · 23-03-2008, 14:59

Quote:

Originally Posted by Lemonhunny

12 years working in a butchers when I was younger taught me what is good meat and what is totally tasteless and tough.

With beef, it's definitely a case of the darker the meat the better. We, behind the counter, always took home what the (ignorant) customers rejected for not being fresh!

Bright red beef is fit only for the soles of your shoes! And beef without a marbling of fat is totally tasteless.

Excellent post and one that can't be argued with.

I feel sorry for the people who never go to a decent butcher and have always had supermarket meat and then only had the bright red meat. OK supermarkets are now offering 21 day mature beef, but how many people automatically go for that?

fat controller · 23-03-2008, 15:46

I must admit that until a few years ago, I was quite ignorant about the differing quality of meats, and was guilty of buying whatever was available at the time. However, I have since learned and changed to the better quality meats, and haven't looked back - in fact now, I would rather have no meat than the cheap stuff.

Of all the supermarkets, Sainsburys seem to be improving the most for providing good quality meats, and in particular their Taste The Difference beef is really good - we've got some sirloin steaks from the range for dinner today, and I am really looking forward to them.

Ads · 23-03-2008, 17:21

Quote:

Originally Posted by Lemonhunny

12 years working in a butchers when I was younger taught me what is good meat and what is totally tasteless and tough.

With beef, it's definitely a case of the darker the meat the better. We, behind the counter, always took home what the (ignorant) customers rejected for not being fresh!

Bright red beef is fit only for the soles of your shoes! And beef without a marbling of fat is totally tasteless.

Very wise words - its amazing how many people think that meat should be as bright red as possible. I recently had some 45 day aged steak, which was going mouldy on the edges - and it was terrific!

Rogana Josh · 23-03-2008, 20:03

72 days matured beef is amazing!

fat controller · 23-03-2008, 20:46

Quote:

Originally Posted by Rogana Josh

72 days matured beef is amazing!

Where can you get it?

Rogana Josh · 23-03-2008, 21:08

Quote:

Originally Posted by fat controller

Where can you get it?

Aberdeenshire.Think its Buccleuch Foods and Mac Beaths.

fat controller · 23-03-2008, 21:26

Quote:

Originally Posted by Rogana Josh

Aberdeenshire.Think its Buccleuch Foods and Mac Beaths.

Sod it, I'm down south now. One of the nicest bits of beef I ever had (and I really love beef) was roast Galloway beef in the Auldgirth Inn not far from home. I still prefer Scottish beef to most others even now - my local butcher gets quite a lot of Scottish beef (and consequently sells it too

)

Rogana Josh · 23-03-2008, 21:44

Quote:

Originally Posted by fat controller

Sod it, I'm down south now. One of the nicest bits of beef I ever had (and I really love beef) was roast Galloway beef in the Auldgirth Inn not far from home. I still prefer Scottish beef to most others even now - my local butcher gets quite a lot of Scottish beef (and consequently sells it too

)

Try this one

www.donaldrussell.com/beef.cfm

Think they do mail order!

Last edited by Rogana Josh : 23-03-2008 at 21:44. Reason: link

Rogana Josh · 23-03-2008, 21:45

Quote:

Originally Posted by Rogana Josh

Aberdeenshire.Think its Buccleuch Foods and Mac Beaths.

sure Buccleuch do mail order as well!

fat controller · 23-03-2008, 22:29

Quote:

Originally Posted by Rogana Josh

Try this one

www.donaldrussell.com/beef.cfm

Think they do mail order!

Ooooh, thanks for that! Thats one for the favourites.

Rogana Josh · 23-03-2008, 22:35

Quote:

Originally Posted by fat controller

Ooooh, thanks for that! Thats one for the favourites.

but if your ever up here and ask some of the small local butchers personally you can get extra long matured beef

www.macbeths.com/home.aspx

Last edited by Rogana Josh : 23-03-2008 at 22:38. Reason: addendum

fat controller · 23-03-2008, 23:46

Quote:

Originally Posted by Rogana Josh

but if your ever up here and ask some of the small local butchers personally you can get extra long matured beef

www.macbeths.com/home.aspx

Careful, I might turn up looking for a couch to sleep on!

DaisyBumbleroot · 25-03-2008, 16:47

Quote:

Originally Posted by Rogana Josh

72 days matured beef is amazing!

scuse my complete ignorance but wouldnt that be rotten meat?

Rogana Josh · 25-03-2008, 20:44

Quote:

Originally Posted by fat controller

Careful, I might turn up looking for a couch to sleep on!

We've always got the other spare room as the current one is in use again but its at the bottom of the garden but I think it would hold a camp bed

The well matured beef is available from several butchers near here but not any of them online

TommyGavin76 · 31-03-2008, 10:38

Quote:

Originally Posted by DaisyBumbleroot

scuse my complete ignorance but wouldnt that be rotten meat?

If you think that's a long time I suggest you never try Parma Ham.

Starla · 31-03-2008, 18:53

Quote:

Originally Posted by Rogana Josh

72 days matured beef is amazing!

does that mean the beef has been left to ehh like hang there for 72 days?

I thought bright red meat was good..whats wrong with it please clarify thanks.

PLus so when I buy mince and on the day its meant to go off and goes brown, if I kept it a few more days would it be really tasty?

Think I'm gonna buy butchers meat from now on.

DaisyBumbleroot · 01-04-2008, 17:02

Quote:

Originally Posted by TommyGavin76

If you think that's a long time I suggest you never try Parma Ham.

oooooo i adore parma ham, but thats different because its cured.

i know that meat that is dark red is better than bright red but 72 days hung meat just sounds like it will be smelly dead rotten flesh. can someone tell me why i am getting this wrong?

Rogana Josh · 01-04-2008, 17:10

Quote:

Originally Posted by DaisyBumbleroot

oooooo i adore parma ham, but thats different because its cured.

i know that meat that is dark red is better than bright red but 72 days hung meat just sounds like it will be smelly dead rotten flesh. can someone tell me why i am getting this wrong?

Its kept in a very good cold store (temperature controlled) so as the meat can mature properly,everything is checked daily and exceptionally hygenic - it tastes superb!
Remember lots of the upper classes hang game until the meat is practically rotten.

If you've ever been sitting near them after they've eaten game pie you would know as their f*rts smell absolutely foul!

Rogana Josh · 01-04-2008, 17:13

Quote:

Originally Posted by Starla

does that mean the beef has been left to ehh like hang there for 72 days?

I thought bright red meat was good..whats wrong with it please clarify thanks.

PLus so when I buy mince and on the day its meant to go off and goes brown, if I kept it a few more days would it be really tasty?

Think I'm gonna buy butchers meat from now on.

Bright red meat like the supermarkets sell is not matured at all as they cannot afford to hang it,because they need to have a fast turnaround to make a profit.Not unless its some of the 21 day beef currently on sale,Sainsbury's is very good.

DaisyBumbleroot · 01-04-2008, 18:24

Quote:

Originally Posted by Rogana Josh

Its kept in a very good cold store (temperature controlled) so as the meat can mature properly,everything is checked daily and exceptionally hygenic - it tastes superb!

ahhhhh, doesnt taste "off" or on the turn then?

18-03-2008, 11:21	#1
threecheeses Forum Member Join Date: Jun 2004 Location: Left London Posts: 19,883	21 day mature beef Tried this for the first time on Sunday and I must say it was delicious. It was like having several thin slices of fillet steak and the roast potatoes rocked too!

18-03-2008, 13:08	#2
TommyGavin76 Inactive Member Join Date: Jul 2007 Posts: 16,886	All Beef should be matured for at least 21 days at least, anything less isn't long enough.

18-03-2008, 13:13	#3
zenith52 Forum Member Join Date: Nov 2002 Posts: 2,522	Quote: Originally Posted by TommyGavin76 All Beef should be matured for at least 21 days at least, anything less isn't long enough. Agreed 21 days minimum. The other thing that gets me is people buying the 'redest' beef they can, and steering clear of the nice dark 'brown' beef!

19-03-2008, 01:14	#4
Espresso Forum Member Join Date: Jul 2005 Posts: 17,127	Quote: Originally Posted by zenith52 Agreed 21 days minimum. The other thing that gets me is people buying the 'redest' beef they can, and steering clear of the nice dark 'brown' beef! All the more for those of us who like meat that tastes of something!

19-03-2008, 08:14	#5
Lemonhunny Forum Member Join Date: Aug 2006 Posts: 1,597	12 years working in a butchers when I was younger taught me what is good meat and what is totally tasteless and tough. With beef, it's definitely a case of the darker the meat the better. We, behind the counter, always took home what the (ignorant) customers rejected for not being fresh! Bright red beef is fit only for the soles of your shoes! And beef without a marbling of fat is totally tasteless.

23-03-2008, 14:59	#6
TheFirstCut Inactive Member Join Date: Apr 2007 Location: Proud European! Posts: 7,120	Quote: Originally Posted by Lemonhunny 12 years working in a butchers when I was younger taught me what is good meat and what is totally tasteless and tough. With beef, it's definitely a case of the darker the meat the better. We, behind the counter, always took home what the (ignorant) customers rejected for not being fresh! Bright red beef is fit only for the soles of your shoes! And beef without a marbling of fat is totally tasteless. Excellent post and one that can't be argued with. I feel sorry for the people who never go to a decent butcher and have always had supermarket meat and then only had the bright red meat. OK supermarkets are now offering 21 day mature beef, but how many people automatically go for that?

23-03-2008, 15:46	#7
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	I must admit that until a few years ago, I was quite ignorant about the differing quality of meats, and was guilty of buying whatever was available at the time. However, I have since learned and changed to the better quality meats, and haven't looked back - in fact now, I would rather have no meat than the cheap stuff. Of all the supermarkets, Sainsburys seem to be improving the most for providing good quality meats, and in particular their Taste The Difference beef is really good - we've got some sirloin steaks from the range for dinner today, and I am really looking forward to them.

23-03-2008, 17:21	#8
Ads Forum Member Join Date: Jul 2003 Location: Pimlico, central London, UK Posts: 14,886	Quote: Originally Posted by Lemonhunny 12 years working in a butchers when I was younger taught me what is good meat and what is totally tasteless and tough. With beef, it's definitely a case of the darker the meat the better. We, behind the counter, always took home what the (ignorant) customers rejected for not being fresh! Bright red beef is fit only for the soles of your shoes! And beef without a marbling of fat is totally tasteless. Very wise words - its amazing how many people think that meat should be as bright red as possible. I recently had some 45 day aged steak, which was going mouldy on the edges - and it was terrific!

23-03-2008, 20:03	#9
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	72 days matured beef is amazing!

23-03-2008, 20:46	#10
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	Quote: Originally Posted by Rogana Josh 72 days matured beef is amazing! Where can you get it?

23-03-2008, 21:08	#11
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	Quote: Originally Posted by fat controller Where can you get it? Aberdeenshire.Think its Buccleuch Foods and Mac Beaths.

23-03-2008, 21:26	#12
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	Quote: Originally Posted by Rogana Josh Aberdeenshire.Think its Buccleuch Foods and Mac Beaths. Sod it, I'm down south now. One of the nicest bits of beef I ever had (and I really love beef) was roast Galloway beef in the Auldgirth Inn not far from home. I still prefer Scottish beef to most others even now - my local butcher gets quite a lot of Scottish beef (and consequently sells it too )

23-03-2008, 21:44	#13
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	Quote: Originally Posted by fat controller Sod it, I'm down south now. One of the nicest bits of beef I ever had (and I really love beef) was roast Galloway beef in the Auldgirth Inn not far from home. I still prefer Scottish beef to most others even now - my local butcher gets quite a lot of Scottish beef (and consequently sells it too ) Try this one www.donaldrussell.com/beef.cfm Think they do mail order! Last edited by Rogana Josh : 23-03-2008 at 21:44. Reason: link

23-03-2008, 21:45	#14
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	Quote: Originally Posted by Rogana Josh Aberdeenshire.Think its Buccleuch Foods and Mac Beaths. sure Buccleuch do mail order as well!

23-03-2008, 22:29	#15
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	Quote: Originally Posted by Rogana Josh Try this one www.donaldrussell.com/beef.cfm Think they do mail order! Ooooh, thanks for that! Thats one for the favourites.

23-03-2008, 22:35	#16
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	Quote: Originally Posted by fat controller Ooooh, thanks for that! Thats one for the favourites. but if your ever up here and ask some of the small local butchers personally you can get extra long matured beef www.macbeths.com/home.aspx Last edited by Rogana Josh : 23-03-2008 at 22:38. Reason: addendum

23-03-2008, 23:46	#17
fat controller Forum Member Join Date: Oct 2005 Location: Slightly round the bend Posts: 12,685	Quote: Originally Posted by Rogana Josh but if your ever up here and ask some of the small local butchers personally you can get extra long matured beef www.macbeths.com/home.aspx Careful, I might turn up looking for a couch to sleep on!

25-03-2008, 16:47	#18
DaisyBumbleroot Forum Member Join Date: May 2003 Location: Derby, UK Posts: 23,456	Quote: Originally Posted by Rogana Josh 72 days matured beef is amazing! scuse my complete ignorance but wouldnt that be rotten meat?

25-03-2008, 20:44	#19
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	Quote: Originally Posted by fat controller Careful, I might turn up looking for a couch to sleep on! We've always got the other spare room as the current one is in use again but its at the bottom of the garden but I think it would hold a camp bed The well matured beef is available from several butchers near here but not any of them online

31-03-2008, 10:38	#20
TommyGavin76 Inactive Member Join Date: Jul 2007 Posts: 16,886	Quote: Originally Posted by DaisyBumbleroot scuse my complete ignorance but wouldnt that be rotten meat? If you think that's a long time I suggest you never try Parma Ham.

31-03-2008, 18:53	#21
Starla Forum Member Join Date: Sep 2007 Posts: 307	Quote: Originally Posted by Rogana Josh 72 days matured beef is amazing! does that mean the beef has been left to ehh like hang there for 72 days? I thought bright red meat was good..whats wrong with it please clarify thanks. PLus so when I buy mince and on the day its meant to go off and goes brown, if I kept it a few more days would it be really tasty? Think I'm gonna buy butchers meat from now on.

DS Forums

21 day mature beef

01-04-2008, 17:02	#22
DaisyBumbleroot Forum Member Join Date: May 2003 Location: Derby, UK Posts: 23,456	Quote: Originally Posted by TommyGavin76 If you think that's a long time I suggest you never try Parma Ham. oooooo i adore parma ham, but thats different because its cured. i know that meat that is dark red is better than bright red but 72 days hung meat just sounds like it will be smelly dead rotten flesh. can someone tell me why i am getting this wrong?

01-04-2008, 17:10	#23
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	Quote: Originally Posted by DaisyBumbleroot oooooo i adore parma ham, but thats different because its cured. i know that meat that is dark red is better than bright red but 72 days hung meat just sounds like it will be smelly dead rotten flesh. can someone tell me why i am getting this wrong? Its kept in a very good cold store (temperature controlled) so as the meat can mature properly,everything is checked daily and exceptionally hygenic - it tastes superb! Remember lots of the upper classes hang game until the meat is practically rotten. If you've ever been sitting near them after they've eaten game pie you would know as their f*rts smell absolutely foul!

01-04-2008, 17:13	#24
Rogana Josh Forum Member Join Date: Jul 2005 Location: Wee Highland Cottage Posts: 19,836	Quote: Originally Posted by Starla does that mean the beef has been left to ehh like hang there for 72 days? I thought bright red meat was good..whats wrong with it please clarify thanks. PLus so when I buy mince and on the day its meant to go off and goes brown, if I kept it a few more days would it be really tasty? Think I'm gonna buy butchers meat from now on. Bright red meat like the supermarkets sell is not matured at all as they cannot afford to hang it,because they need to have a fast turnaround to make a profit.Not unless its some of the 21 day beef currently on sale,Sainsbury's is very good.

01-04-2008, 18:24	#25
DaisyBumbleroot Forum Member Join Date: May 2003 Location: Derby, UK Posts: 23,456	Quote: Originally Posted by Rogana Josh Its kept in a very good cold store (temperature controlled) so as the meat can mature properly,everything is checked daily and exceptionally hygenic - it tastes superb! ahhhhh, doesnt taste "off" or on the turn then?