I doubt if I would keep a raw steak in the fridge more than 5 days, unless part of that was thawing from frozen---and definitely not a couple weeks.
Bearcarver
Bearcarver
I doubt if I would keep a raw steak in the fridge more than 5 days, unless part of that was thawing from frozen---and definitely not a couple weeks.
Bearcarver
From what I have been reading wet aging can be done with primal cuts in unbroken cryovac packs for up to 6 weeks from the kill date.So as long as you are keeping it cold yo keep a peice of meat like that in the fridge for a few weeks? Dose that apply to all beef or just bigger cuts?
I'm not saying that's not true, but all of my searches say not beyond a few days in the fridge. Do you have a link to any of those places you've been reading?From what I have been reading wet aging can be done with primal cuts in unbroken cryovac packs for up to 6 weeks from the kill date.
I was unable to determine the kill date, but I believe I will be alright going 10 days past the sell by date.
I understand it's being done in all the fine steak houses
Like I said, I'm not saying things like that are not true. I just can't find anything in writing from a reputable place that supports that. Yet I can find many (including USDA) that say not to keep in fridge beyond a few days. Therefore, I personally would not do that.I worked for a food service distiributor before and a steak resturaunt used to refuse boxes of meat that hadn't aged at least 30 days in the cooler from the date it was cryo'd and the meat was fine after 30 days.
IMHO, it would be sacrilege to pull a beef rib roast...it's among the best cuts for steak or slicing from the whole roast, and extremely good eating as such, that's why it's so hard to find at what most of would consider to be a decent sale price.That looks delicious! I would prefer a nice thick steak with that cut any day... but as fatty as it is, has anyone ever thought about pulling something like that... sort of like you would a chuckie, only with more meat?
Thanks for the links Arnie,Here's a few sites with tid bits of information
http://www.goodcooking.com/steak/aging/aging.htm
http://www.wisegeek.com/what-is-the-difference-between-dry-and-wet-aged-beef.htm
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3102210
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELPRDC5077400
http://www.ams.usda.gov/AMSv1.0/getfile?dDocName=STELDEV3003281
http://encyclopedia.thefreedictionary.com/wet+aged+beef
http://www.askthemeatman.com/dry_aged_beef1.htm
http://en.wikipedia.org/wiki/Beef_aging#Wet_aged_beef
http://www.ehow.com/how_4748392_wet-age-beef.html
http://bbq.about.com/cs/beef/a/aa030301a.htm
I can agree that if you cannot control the environment the wet aging is taking place in you shouldn’t do it, but from what I have been reading it sounds better than dry aging
Yup, I have read some, but it's way over my pay grade. I like to keep it simple & safe. I guess the pros that do that all of the time don't think it's scary, like most people think chainsaw carving is scary too. At my age, I'm not gonna try to figure anything out like aging meat at home.It goes on to say, as some of the other site do, "After one week, it is very important to keep the environment precisely controlled in order to prevent harmful bacteria from growing on the meat.
It's not to be done haphazardly or by anyone unable to control the aging environment
You should read the information on dry aging. Now that’s scary!