On Friday, January 10, 2020 at 1:18:38 AM UTC-10, Daniel wrote:
> 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
>
> Visit me at: gopher://gcpp.world

It tastes like meat that's turned bad. It's meat that been broken down by enzymes in the tissues. This tenderizes the meat and also "enhances" the flavor. Lots of folks won't like the taste of meat tenderized this way but some folks will crave it. I've never found that the meat tasted like a refrigerator but you might be more sensitive to that than I.

There's a way to age meat using koji mold. I'll have to try it. All I have to do is rub some rotten rice on a steak and let it sit for 48 hours. This has the advantage of the steak not getting all shriveled. Well that's what I'm hoping.

https://www.youtube.com/watch?v=M_JwYJqQU3U