Noah's Ultimate Red Meat Thread

This site may earn a commission from merchant affiliate
links, including eBay, Amazon, Skimlinks, and others.

In large scale grocery type situations does the beef get aged before it's packaged for the shelf, or does sitting on the shelf count as the aging?

dry aging occurs under a very controlled temp around 34-36 degrees...the humidity is the main factor. What you are doing is drawing out moisture while leaving the flavor.

grocery stores only use wet aged meat, unless they are a small mom and pop high end store...... also most of the grocery store stuff is only aged for 7 -10 days. The stuff you get at restaurants is aged for at least 21-30 days.
 
Noah, do you still work at Bkhd?? I worked at Fulton Provision co in Oregon and now at SYSLVIlle
 
Noah, do you still work at Bkhd?? I worked at Fulton Provision co in Oregon and now at SYSLVIlle

i left Buckhead 4 months ago.......was the Director of Marketing/CAB Specialist . I came back to the lamb company - - all about the opportunity. I miss the people at Buckhead a lot!!! In fact, i almost stayed b/c of them...

My company now sells SYS Lvlle......i actually opened the account.
 
Surf and turf:D nice!
I had a steak that has cheese stuffed inside and a crust on top.
Any idea what that would be?

my guess would be Steak Oscar...

Filet with blue cheese and i am guessing toasted crumbs on top.....

or it could be

a cock with a scab.....


guess it depends where you ordered it....:D
 
Back
Top Bottom