Ribeyes

[TX Cruiser]

No Liam, I will not ship them so you can peddle a few pounds. The half roast you don't see is for immediate consumption.

How do you like them aged? Wet? Dry? Time frame? Temp? Salt block? It's CAB ribeye roast. Not the best, but good enough for the price.

I don't know about you fawkers, but I think this is perfectly rational.;p

 

[agomez]

all i know is the best beef comes from texas......

 

[Liam]

all i know is the best beef comes from texas......

fxxx that ....fxxxing TX beef is discounted you fxxx head....

too much Calcium in the soil and Angus animals hate the heat....have fun eating your s***ty Brahman meat....

 

[agomez]

fxxx that ....fxxxing TX beef is discounted you fxxx head....

too much Calcium in the soil and Angus animals hate the heat....have fun eating your s***ty Brahman meat....

lol.....missed you s***head.

 

[TX Cruiser]

Maybe not, but it's good. It damn sure beats the kudzu fed cattle in the south eastern states, as well as the northern where they are raised in a state that's 3 acres large. I'll probably let one go for 30 days in the bag, then smoke it for eternity at 225 until the internal temp gets to 125 or so.

 

[fsusteve]

I'd age them all otherwise you're freezing them. that's too much meat to buy at once unless you're having a party.

 

['74 UA FJ]

I'd age them all otherwise you're freezing them. that's too much meat to buy at once unless you're having a party.

Only Noah could handle all that meat at once.

 

[decavo]

so far. okie steaks is my fave...

 

[TX Cruiser]

I figure I have 65 days to cook the stuff I'll dry age. That's plenty of time to burn through the rest. If not, I have no qualms about freezing if air tight and returned to room temp (no sink thawing) before hitting the heat.

At the very least, 1/2 of a roast is getting smoked. I'm not finding much info out there on that. I can understand on all accounts, smoked, aging time, temp, etc..., it can be an expensive mistake, but this isn't prime, nor is the price pill tough to swallow.

 

[Walton]

What state does Washington Costco beef come from? I like their beef, especially their sirloin steaks.

 

[NorCalDoug]

if it were me, I'd dry-age them for 21 days, slice them into nice steaks and freeze for future consumption...

 

[TX Cruiser]

That's what I'm looking for. The last dry age was 28 days and I didn't care for the taste. It was USDA Prime.

 

[Liam]

That's what I'm looking for. The last dry age was 28 days and I didn't care for the taste. It was USDA Prime.

how long was it wet aged first? Dry aged beef is definitely a different taste....it's dericious

 

[TX Cruiser]

It's anyone's guess. Off the hoof for 10-17 days then cryo'd, and in your hands to do what you want. Wet aged for 72 hours I think, once in hand.

 

[Liam]

It's anyone's guess. Off the hoof for 10-17 days then cryo'd, and in your hands to do what you want. Wet aged for 72 hours I think, once in hand.

what? Where did you buy it?

Also CAB must at least be wet aged 21 days before it is sold via Foodservice or 14 days via Retail, unless it is Costco. Costco wet ages it 21days, although they are not a CAB retailer

 

[TX Cruiser]

Strike two.

 

[Liam]

Strike two.

strike two what?

 

[whodat]

STRIKE THREE!1! YOUR OUT!!!