Beef Aging Process Info...

[bcoop]

Brent, after the aging process, can you hard freeze it so that it will keep longer, or does it have to be used by 7 weeks?

I'm sure it would be fine, vac sealed, but you'd lose some quality/flavor. I've never done it though, and honestly, I wouldn't. Seems to me you'd be defeating the purpose.

[racrguy]

Alright.

[Binky]

No matter what you do, dont go from fridge to grill ever. Let the meat come up to room temp.

[Binky]

How to cut down a Subprimal for NY strip

[Binky]

Ribeye primal. Its not hard, just cut.

Not too sure about his little trick with the garlic n lime, but i might try it to see.

[BradM]

Does anybody here work for the railroad? What about cops, how do you guys feel about cops?

[Wicked98Snake]

Does anybody here work for the railroad? What about cops, how do you guys feel about cops?

Here he is ladies and gentlemen, the poster child for aging meat!

[mstng86]

Ok, so I cut up the primals I got from hines last night. How did you guys prep the loin primal? How much of the fat cap are you supposed to trim off?

[Roscoe]

Just cut up a strip loin.... not bad for $20, it yielded 9 thick strips, 12oz each + 1.5lb of stew meat.

Sat in the bottom of the fridge for ~4 weeks and came out looking great.

[Rick Modena]

Just cut up a strip loin.... not bad for $20, it yielded 9 thick strips, 12oz each + 1.5lb of stew meat.

Sat in the bottom of the fridge for ~4 weeks and came out looking great.

Fucking nice, man. They have to sit a minimum of 4 weeks, I left a primal ribeye for 6 weeks and I must tell you, they were the best I have ever had and I've had them all.
I also cut one up (my first) without letting them age and you can tell a difference. Not that ribeyes are not flavorful and tender, but you can tell a huge difference.

[Hines57]

Lol I just noticed the tags