3

votes

Do you prefer very fresh meat without aging to eat or do you like to age your beef to get the flavor of umani in your meats?

Answered on August 19, 2014
Created May 08, 2011 at 3:32 PM

I love the depth of flavor of dry aged beef and think that grass fed beef and bison actually ages better than grain fed because of the lower surface and marbled omega 6 fats. What say you fellow hackers?

44348571d9bc70c02ac2975cc500f154

(5853)

on May 09, 2011
at 07:59 AM

Yes ofcourse one needs to sear after sous vide. Good powerful torch from hardware store is great for this :)

083f1759ac6bcee7cd5081f6d062c822

on May 09, 2011
at 06:45 AM

Douse vide is great for texture, however it lacks the flavor from the mallard reaction caused by protein exposed to high temperature. Combine the two techniques...sous vide first, sear at high heat 2nd.

083f1759ac6bcee7cd5081f6d062c822

on May 09, 2011
at 06:42 AM

I agree. Properly dry aged grass fed beef is almost like a different animal compared to corn fed. T comment on a few below this post...careful about aging in your fridge at home....

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:51 PM

Indeed, fore rib of beef is a good cut to age. Some of the best steaks can be aged up to 3 months commercially.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:43 PM

And there are also enzymatic changes happening, its becoming more tender too. And more complex flavors from the aging... kinda like in aged cheeses.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:37 PM

You can actually use sous vide to "turbo" (hot) age meat keeping it at certain temperature. I do not know the excact details, if you get books from McGee and "Modernist Cuisine propably will tell more about it. http://modernistcuisine.com/

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:30 PM

Many artisan beef is grass fed in europe but before the last two weeks or so many growers actually grain fed them for the marbling. Corn fed beef is here in europe "excotic" and some chefs prefer that flavor, since grass fed taste "boring to them" :O

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on May 08, 2011
at 04:20 PM

sous vide rocks!!! with pastured butter!

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:01 PM

Commercial dry aging is done in big cuts so they can age them much longer than one can do in a home freezer, smaller cuts dry perhaps little too fast from the surface.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 03:57 PM

I should add that i sous vide the hanger steaks.

  • Ed71ab1c75c6a9bd217a599db0a3e117

    asked by

    (25472)
  • Views
    1.9K
  • Last Activity
    1426D AGO
Frontpage book

Get FREE instant access to our Paleo For Beginners Guide & 15 FREE Recipes!

4 Answers

1
Medium avatar

(5136)

on May 22, 2011
at 05:41 PM

dry aged is awesome. i definitely prefer it. the beef i've been getting is hung as a slab for 3 weeks. super stuff.

1
04293f705870e1837b8670d3c1cd5f67

on May 08, 2011
at 04:37 PM

Dry Aged tastes "beefier"!!! it dehydrates for more concentrated flavors.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:43 PM

And there are also enzymatic changes happening, its becoming more tender too. And more complex flavors from the aging... kinda like in aged cheeses.

1
3aea514b680d01bfd7573d74517946a7

(11996)

on May 08, 2011
at 04:30 PM

Probably the best-tasting beef I ever had was steaks carved off a refrigerator dry-aged ribeye roast. It lasted about a month, and every week the flavor got deeper and mellower. It wasn't grass-fed, but I can see how that might be even richer.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:51 PM

Indeed, fore rib of beef is a good cut to age. Some of the best steaks can be aged up to 3 months commercially.

1
44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 03:54 PM

Dry aged taste better. So i sometimes age my meat in fridge when i am feeling patient. However i dont do steaks very often. I prefer braised oxtail or cheeks, they have so much more flavor than steaks. I prefer chewier and tastier steak cuts like hanger and skirt steak. I wouldnt buy tenderloin even if i were a rich man... ;)

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:01 PM

Commercial dry aging is done in big cuts so they can age them much longer than one can do in a home freezer, smaller cuts dry perhaps little too fast from the surface.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:30 PM

Many artisan beef is grass fed in europe but before the last two weeks or so many growers actually grain fed them for the marbling. Corn fed beef is here in europe "excotic" and some chefs prefer that flavor, since grass fed taste "boring to them" :O

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 04:37 PM

You can actually use sous vide to "turbo" (hot) age meat keeping it at certain temperature. I do not know the excact details, if you get books from McGee and "Modernist Cuisine propably will tell more about it. http://modernistcuisine.com/

083f1759ac6bcee7cd5081f6d062c822

on May 09, 2011
at 06:45 AM

Douse vide is great for texture, however it lacks the flavor from the mallard reaction caused by protein exposed to high temperature. Combine the two techniques...sous vide first, sear at high heat 2nd.

Ed71ab1c75c6a9bd217a599db0a3e117

(25472)

on May 08, 2011
at 04:20 PM

sous vide rocks!!! with pastured butter!

44348571d9bc70c02ac2975cc500f154

(5853)

on May 08, 2011
at 03:57 PM

I should add that i sous vide the hanger steaks.

44348571d9bc70c02ac2975cc500f154

(5853)

on May 09, 2011
at 07:59 AM

Yes ofcourse one needs to sear after sous vide. Good powerful torch from hardware store is great for this :)

Answer Question


Get FREE instant access to our
Paleo For Beginners Guide & 15 FREE Recipes!