@tablejockey , that's the idea! Aged prime rib, sirloin or brisket is an experience I prefer to wagu which to me was tasteless. You can dry age beef at home using Umai Dry bags for up to 45 days but even better is wet aged beef for 80 days. The beef has to be tightly vacuum packed and kept at 28 degrees F. Meat will not freeze at that temp but it is close. Most home refrigerators will not get that cold. But your butchers will and many of them will wet age for you. Like dry aged you have to trim the outside away and it will smell rancid but there is no loss of moisture in the meat like you get dry aging and the meat literally melts in your mouth not to mention the flavor is beef times 10. I will have an entire prime rib eye wet aged then make 4 large rib eye steaks and a 3 rib roast beef. I vacuum pack the steaks with Dale's and they will last for two weeks in the fridge. The roast we use right away. I have not checked prices recently and I am sure they are terrible but, you only live once.
Will you hear the most beautiful music...
WITHOUT a system as you sink your teeth(you may not even NEED teeth-it’s butter soft already) into the most exquisite carnivore experience known to man?
I’ve had A3 rating and it’s akin to listening to a good room/system. I can’t imagine what just 1 bite of this amounts to. This is equivalent to having the most beautiful room/setup and a 1st press of your favorite LP?
The chef is like a musician playing an instrument. The final presentation just about put’s you holding those chopsticks dipping that $75 dollar bite w/fancy salt.
Bon Appetit!
I have to settle for a decent burger and fries.
Showing 3 responses by mijostyn
Not to worry everyone. The woke climate nazis are about to have their arses kicked by the worst economy in 50 years. It's how Regan got elected and it will be how the next president will be elected. We are now raising Wagu beef in the States. I have no idea how it compares with Japanese grown beef but it does look pretty much the same. The steaks are going for $35.00/lb. Making the ultimate steak. Marinate in Dale's Steak Sauce for one hour then vacuum pack with a sprig of rosemary and a few pepper corns. Sous Vide at 122 degrees for one hour then grill super hot for one minute each side. Add a botte of Cabernet, Stags Leap will do, a twice baked baked potato and grilled asparagus. Damn, I'm hungry. (trying to lose weight) |
@tablejockey , I love D'Artagnan. Fun site to shop and they are not far away. I get my duck fat and foie gras from them. I'll try the pig. I've had wild boar and was not all that impressed. "Hog with a lot of lard" They are 65 to 70% fat! A wagu pig. 1 ham is $450.00. That is probably what a bone in prime roast costs now. @nonoise , what on gods green earth are you talking about? |