dry aging beef

I like the big meat case at Gallagher's in NYNY. Anyone know how they are aging?

DonDiego occasionally gets strange urges to "do something" with food, . . . or with other common household objects and appliances, . . . or even small animals.
He finds if he waits a while such urges pass, and no harm is done.

They seem to be aging while being observed by the biggest douche bags in Las Vegas.

I find laying on the sofa, possibly with a cold cloth over the eyes, or maybe a cold beer at hand, helps the urge to pass more quietly and quickly.

As others have pointed out, the ambient conditions to which the meat is subjected would play an important role in the process and end results.

You must, at all costs, maintain those proper conditions.

And most importantly, and this may be difficult for some, you must resist the urge or temptation to inspect your meat during it's curing process, to not handle your meat, or play with your meat.

Of course, if some strange and tragic incident occurs, such as lightning striking, and if your meat were to catch fire because of that lightning strike or other tragic occurence, than it would be acceptable for you to grab your meat and beat it, but only until the fire is extinguished.

So that's how that crust gets on the meat!

Good Luck!
Ric at Joes

There you have it folks! Two very good reasons to spend most of your time in Vegas downtown (four reasons if you count the sunglasses separately).

I know a lot of the foodies on this board post over on the paid side, but I'm not sure how many of them venture to the FFA.

I've tried using Alton Brown's method after seeing it on Good Eats. He claims the enzymes break down the meat and moisture is removed thereby concentrating the flavors. He actually weighs the roast and it lost about 10% of it's weight in 3 days.

I can't tell you if it made a difference in the taste or tenderness of the meat, but it did turn out well.

There wasn't much "crust" on my roast after 3 days, but you could tell it had lost moisture. I didn't trim it off figuring I could cut it off as I ate the beef.

I'd also highly recommend using a thermometer. You can buy one at Walmart for about $15. I've found it makes a world of difference vs. the cook for 2 hours route, as ovens can vary. I use the kind with a probe you leave in the meat with a wire that connects to the display with a magnet that hangs on the front of the oven. IMHO a thermometer is a MUST when cooking a pork loin to keep from drying it out.

Alton Brown's Standing Rib Roast

Hope this helps.

Altons recipe is pretty close to what im doing. Changed the cheesecloth making sure its dry without opening fridge any more than necessary. Wouldnt even try it if i didnt have the extra fridge. Out of everything i've read so far,seems like the most emphasis is a good meat thermometer and patience. I was going to wait til easter but getting a little nervous,might have to cookit sooner. That hunk of prime rib on altons recipe page is what im swinging for,looks yummy. I'll definitely let ya'all know how it turns out.

J

If you have an iphone, there's an app for temp.