About 2-4 weeks at 40F, dry preferred over wet. Most reputable butchers (the kind whose work never sees the inside of most supermarket) hang the carcass for 10 days or so, so if you leave a steak in the fridge for a few days, it'll taste wonderful.
Supermarket beef can be left in the fridge for about a week, and it really helps the taste in general.
Or--helpful hint for a young pastor on a modest salary--see if your supermarket has a bargain bin. Slightly brown beef is wonderful.
(sorry to be all serious about this, but hey....meat is serious business) :^)
:) We went to a nice steak place last night with the men's group (and wives) and this came up. A couple of ladies were less than sold on the idea of ageing. I, on the other hand, am all about the final product. Thanks for the tips.
I can't blame the ladies--it's more or less a controlled rotting of the meat. Do it too long, and you go from tender to nasty. (it more or less counters the effects of rigor mortis) Plus, modern meatpacking relies mostly on fat and laziness of the animal to achieve tenderness.
3 comments:
About 2-4 weeks at 40F, dry preferred over wet. Most reputable butchers (the kind whose work never sees the inside of most supermarket) hang the carcass for 10 days or so, so if you leave a steak in the fridge for a few days, it'll taste wonderful.
Supermarket beef can be left in the fridge for about a week, and it really helps the taste in general.
Or--helpful hint for a young pastor on a modest salary--see if your supermarket has a bargain bin. Slightly brown beef is wonderful.
(sorry to be all serious about this, but hey....meat is serious business) :^)
:) We went to a nice steak place last night with the men's group (and wives) and this came up. A couple of ladies were less than sold on the idea of ageing. I, on the other hand, am all about the final product. Thanks for the tips.
I can't blame the ladies--it's more or less a controlled rotting of the meat. Do it too long, and you go from tender to nasty. (it more or less counters the effects of rigor mortis) Plus, modern meatpacking relies mostly on fat and laziness of the animal to achieve tenderness.
But boy oh boy when you age it properly.......
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