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Country Discussion Topics
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Aging Beef,How Long?
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ol plow boy    Posted 02-03-2002 at 06:06:36       [Reply]  [No Email]
Over the years I have had my beef processed by a slaughter house. They hung it to age two weeks in the cooler and it was always excellant. Well the old fellow has a hart problem and couldn't get to it and it has aged four weeks. He said it will be processed this week. My question is,how long is recomended? I don't think it is a problem, but I have a side sold to a sitty friend and he is concerned.


tomatolord    Posted 02-04-2002 at 11:53:08       [Reply]  [Send Email]
The longer you age the beef the more moisture will come out of it and it will be tastier and more tender....

Here the prime beef resturant Angus Barn, has their own aging rooms for up to 6 months.

The issue is that the water adds weight to the beef so you get more for the money if it is aged, If the meat is aged on a small time the steak shrinks when cooked, you see this in the cheap meats at a supermarket. The prices are good per pound but when cooked you go What happened??

Where the aged beef will not shrink as much, when cooked, but it appears to be more expensive per pound.

Grass fed versus corn the issue there is what the meat looks like (yellow fat grass instead of white corn or grain), plus it costs more for the corn fed one, not much but still...


tomatolord    Posted 02-04-2002 at 09:57:12       [Reply]  [Send Email]
The longer you age the beef the more moisture will come out of it and it will be tastier and more tender....

Here the prime beef resturant Angus Barn, has their own aging rooms for up to 6 months.

The issue is that the water adds weight to the beef so you get more for the money if it is aged, If the meat is aged on a small time the steak shrinks when cooked, you see this in the cheap meats at a supermarket. The prices are good per pound but when cooked you go What happened??

Where the aged beef will not shrink as much, when cooked, but it appears to be more expensive per pound.

Grass fed versus corn the issue there is what the meat looks like (yellow fat grass instead of white corn or grain), plus it costs more for the corn fed one, not much but still...


ShepFL    Posted 02-04-2002 at 07:00:02       [Reply]  [Send Email]
I let mine hang for 2-3 weeks about 40F. Any colder and the bacterial action and acids tend to stop working. I raised to "age" the meat this way. I like tender beef and feel this does it. Also agree with using young steers, but I corn finish mine.

I used to let my deer age for the same or longer depending on outdoor ambient air temp (N. Idaho). Tenderest was when I let it hang about a 1.5 months. Now that I live in FL with no walk in cooler I have to butcher deer and hog immediately. This fresh meat still gets me running to the restroom for #2 immediately following the first few meals until I get my body adjusted to it.

FWIW


magpie    Posted 02-04-2002 at 03:07:27       [Reply]  [No Email]
That's a pretty contraversial subject. I used to get a butcher to process our beef. I do it myself now, because I want it cut up the day after it is killed. All butchers will tell you that beef has to age, for flavor, and tenderness. This may be true of an older animal. I like to kill a steer at 18-24 months old, at that age he is going to be tender. I am not a butcher so I dont make all the fancy cuts, but I can get it it fit in a roaster of frying pan. My wife was totally convinced that beef had to hang untill she tried my familys way of cutting meat, now she has had a change of heart. In my opinion the best steaks in the world are fresh. Also I never grain an animal that I want to butcher, grass only. Right or wrong, this is my opinion.


PCC-AL    Posted 02-03-2002 at 11:01:20       [Reply]  [No Email]
We used to have our own beef until the slaughter house closed. It was great.
The best steak I ever ate, bar none, was in a resturant near Columinbia, SC.
This guy was operating the place kinda as a hobby cause he had heart problems too. Anyway, he let me go back in his kitchen and take a look. He had four or five walk-in coolers set side by side. They were set at different tempatures generally from warmer to cooler-I don't remember the settings now. He would age his steaks different lengths of time in these coolers. I ordered a heavy aged steak and still dream about it today after 25 years. Boy it was good.


bob    Posted 02-03-2002 at 06:15:03       [Reply]  [No Email]
should be no problem a steak house owner who years ago bought the whole side of beef would get them from packers after they had set in cooler and would let them age another two weeks before he used them and he had good steaks would n,t worryyourself but selling it can be a can of worms they have a lot of excuses good luck it will be tasty


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