On 1/9/20 2:55 PM, dsi1 wrote:
> On Thursday, January 9, 2020 at 12:19:50 PM UTC-10, Taxed and Spent wrote:
>> On 1/9/2020 12:17 PM, Sqwertz wrote:
>>> On Thu, 9 Jan 2020 10:34:34 -0800, Taxed and Spent wrote:
>>>
>>>> Smart and final had 8-10 pound bone in ribeye roasts, marked down a
>>>> second time, to $16.02 each.
>>>>
>>>> Glad I just made some space in my freezer.
>>>
>>> How grey/green are they?
>>>
>>> As long as they were cryovac (no leakers) and red, I'd buy them.
>>> It's a shame having to freeze such big chunks, though. They're hard
>>> to defrost and cook properly without "aging" any more.
>>>
>>> I don't do marked down store-wrapped meat as they're usually showing
>>> (and tasting) their age.
>>>
>>> -sw
>>>
>>
>>
>> They were red. I will cut most into steaks, I imagine.
>
> Funny colored meat doesn't bother me. Well, at least, funny colored beef doesn't anyway. I'll leave beef open in the fridge for a couple of weeks until they're good and ripe.
>
> https://www.amazon.com/photos/shared...9h4GAxpzKclTb1
>

How does it taste after a short dry age? How do you prevent the steaks
from obtaining the smell of other foods while in the fridge?

--
Daniel

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