Codwagon Posted April 25, 2007 Share Posted April 25, 2007 Anybody try it and how is it? Is it worth the extra money? The butcher close by my house has a waiting list for it hanging on the wall. They do 3 weeks wet then 3 weeks dry. I did some research and saw that aging beef is not as common as it was several decades ago. Also saw this : Some high quality restaurants age their meat for 28 days or more. Increased aging adds to the shrinkage and trim loss due to the drying and surface mold. Quote Link to comment Share on other sites More sharing options...
twiley Posted April 25, 2007 Share Posted April 25, 2007 Whole Foods has some meat aged over 28 days. I've grilled a few steaks with their meat and it was pretty good. Quote Link to comment Share on other sites More sharing options...
detlef Posted April 25, 2007 Share Posted April 25, 2007 Anybody try it and how is it? Is it worth the extra money? The butcher close by my house has a waiting list for it hanging on the wall. They do 3 weeks wet then 3 weeks dry. I did some research and saw that aging beef is not as common as it was several decades ago. Also saw this : Dry Aging certainly creates some very impressive steaks but not everyone digs it. Yes, there is mold but that is cut off before it gets to you. That is partially why it is more expensive. #1) There's the cost of having inventory sitting around #2) The steak actually dries out a bit so there's less there than when you started so they have to charge more per pound #3) After it has aged, they have to trim away the moldy layer of meat on the outside (more waste). If you like steak, it is certainly worth checking out once. You may decide that either you don't like it that much or at least not enough to warrant the price. If that's the case, go back to the normal stuff. Quote Link to comment Share on other sites More sharing options...
twiley Posted April 25, 2007 Share Posted April 25, 2007 I think the only complaint I've heard from people that didn't care for aged beef was that it was a little mushy. Quote Link to comment Share on other sites More sharing options...
detlef Posted April 25, 2007 Share Posted April 25, 2007 I think the only complaint I've heard from people that didn't care for aged beef was that it was a little mushy. What I've often heard is that people are off-put by the sort of "Cheesy" flavor. Not unlike butter that has sat around too long. Myself? I can't imagine complaining that something tastes like cheese. Quote Link to comment Share on other sites More sharing options...
NSab Posted April 25, 2007 Share Posted April 25, 2007 I buy mine from a place named foodsource a wholefoods store, it is great! Quote Link to comment Share on other sites More sharing options...
isleseeya Posted April 25, 2007 Share Posted April 25, 2007 Can you cook old aged beef , in a brand new barbeque ? Lol Quote Link to comment Share on other sites More sharing options...
twiley Posted April 25, 2007 Share Posted April 25, 2007 What I've often heard is that people are off-put by the sort of "Cheesy" flavor. Not unlike butter that has sat around too long. Myself? I can't imagine complaining that something tastes like cheese. Cheese will be the death of me. Quote Link to comment Share on other sites More sharing options...
Jimmy Neutron Posted April 26, 2007 Share Posted April 26, 2007 Cheese will be the death of me. Me too. One of my drivers brings be back a "fresh" hunk of 7 or 11-year old Wisconsin cheddar every Friday. Why must it be so darn tasty. Quote Link to comment Share on other sites More sharing options...
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