Who here eat home aged beef without stomach distress? Google resulted
in articles on how to and other articles on why not to.

Anyone here ever got sick eating home aged beef?

Is the meat that's turned color on the grocer's shelf actually more
tender and have better flavor?

On Aug 30, 5:17 am, James > wrote:
> Who here eat home aged beef without stomach distress? Google resulted
> in articles on how to and other articles on why not to.
>
I frequently put ribeye steaks on a rack over a tray and leave in the
refrigerator uncovered for 2 or 3 or 4 days before grilling them. It
doesn't make a big difference but we think it's usually an
improvement.

> Anyone here ever got sick eating home aged beef?

No, never.
>
> Is the meat that's turned color on the grocer's shelf actually more
> tender and have better flavor?

Don't know, don't buy it. -aem

James > wrote

> Who here eat home aged beef without stomach distress?

I never ever get 'stomach distress' from food.

> Google resulted in articles on how to and other articles on why not to.

> Anyone here ever got sick eating home aged beef?

> Is the meat that's turned color on the grocer's
> shelf actually more tender and have better flavor?

Yep, thats why its done.

On Aug 30, 12:12 pm, "Rod Speed" > wrote:
> James > wrote
>
> > Who here eat home aged beef without stomach distress?
>
> I never ever get 'stomach distress' from food.
>
> > Google resulted in articles on how to and other articles on why not to.
> > Anyone here ever got sick eating home aged beef?
> > Is the meat that's turned color on the grocer's
> > shelf actually more tender and have better flavor?
>
> Yep, thats why its done.

The colour that the meat turns is natural - when exposed to air, that
is how it is supposed to look.

The red colour you see is not natural... not at all. They go the
extra mile to be sure that your meat looks as red as possible...
because that is what we have been conditioned to think is normal.

)

[irrelevant newsgroup elided]

James > wrote:

> Who here eat home aged beef without stomach distress?

Here is a comprehensive post on the subject by the late Bob Pastorio:
<http://groups.google.com/group/rec.food.cooking/msg/b5d392099c351011>.

Victor

"James" > wrote in message
ups.com...
> Who here eat home aged beef without stomach distress? Google resulted
> in articles on how to and other articles on why not to.
>
> Anyone here ever got sick eating home aged beef?

Not if it is done right.

>
> Is the meat that's turned color on the grocer's shelf actually more
> tender and have better flavor?

The key us dryness. Some decomposition is going on but the dryness keeps
that to a minimum. You are removing excess moisture and allowing the meat
to partially break down its connective fibers. Roting and aging are two
different things. Dry aged beef is more purple, rotten meat is brown.

Paul

On Aug 30, 8:04 pm, "Paul M. Cook" >
wrote:
> "James" > wrote in message
>
> ups.com...
>
> > Who here eat home aged beef without stomach distress? Google resulted
> > in articles on how to and other articles on why not to.
>
> > Anyone here ever got sick eating home aged beef?
>
> Not if it is done right.
>
>
>
> > Is the meat that's turned color on the grocer's shelf actually more
> > tender and have better flavor?
>
> The key us dryness. Some decomposition is going on but the dryness keeps
> that to a minimum. You are removing excess moisture and allowing the meat
> to partially break down its connective fibers. Roting and aging are two
> different things. Dry aged beef is more purple, rotten meat is brown.
>
> Paul

T-bone or porterhouse on sale $5/lb for labor day. Good time to try.

Victor Sack > wrote:

>Here is a comprehensive post on the subject by the late Bob Pastorio:
><http://groups.google.com/group/rec.food.cooking/msg/b5d392099c351011>.

Comprehensive in some respects but he never mentions what
temperature he ages it at.

Steve

Steve Pope > wrote:

> Victor Sack > wrote:
>
> >Here is a comprehensive post on the subject by the late Bob Pastorio:
> ><http://groups.google.com/group/rec.food.cooking/msg/b5d392099c351011>.
>
> Comprehensive in some respects but he never mentions what
> temperature he ages it at.

He does. He mentions he ages it in his fridge. Since the temperature
is not otherwise specified, it is clear, to me at least, that a normal
refrigerator temperature, generally held to be in the range of 2-7°C
(35.6-44.6°F), applies.

Victor

Victor Sack > wrote:

>Steve Pope > wrote:

>> Comprehensive in some respects but he never mentions what
>> temperature he ages it at.

>He does. He mentions he ages it in his fridge. Since the temperature
>is not otherwise specified, it is clear, to me at least, that a normal
>refrigerator temperature, generally held to be in the range of 2-7°C
>(35.6-44.6°F), applies.

That's a pretty broad range. Most dry-aging of beef happens
at the top end of that range.

Steve

Steve Pope > wrote:

> Victor Sack > wrote:
>
> >He does. He mentions he ages it in his fridge. Since the temperature
> >is not otherwise specified, it is clear, to me at least, that a normal
> >refrigerator temperature, generally held to be in the range of 2-7°C
> >(35.6-44.6°F), applies.
>
> That's a pretty broad range. Most dry-aging of beef happens
> at the top end of that range.

I am not an expert on aging beef, so I'll rely on one who is, namely
Hugh Fearnley-Whittingstall, and he explicitly says (in his _River
Cottage Meat Book_) that "most beef will be hung in a fan-cooled cold
store at a temperature of 36 to 43°F."

Victor

Victor Sack > wrote:

>Steve Pope > wrote:

>> Victor Sack > wrote:

>> That's a pretty broad range. Most dry-aging of beef happens
>> at the top end of that range.

>I am not an expert on aging beef, so I'll rely on one who is, namely
>Hugh Fearnley-Whittingstall, and he explicitly says (in his _River
>Cottage Meat Book_) that "most beef will be hung in a fan-cooled cold
>store at a temperature of 36 to 43°F."

Okay, scratch what I said above.

Steve

Paul M. Cook wrote:
> "James" > wrote in message
> ups.com...
>> Who here eat home aged beef without stomach distress? Google resulted
>> in articles on how to and other articles on why not to.
>>
>> Anyone here ever got sick eating home aged beef?
>
> Not if it is done right.
>
>> Is the meat that's turned color on the grocer's shelf actually more
>> tender and have better flavor?
>
> The key us dryness. Some decomposition is going on but the dryness keeps
> that to a minimum. You are removing excess moisture and allowing the meat
> to partially break down its connective fibers. Roting and aging are two
> different things. Dry aged beef is more purple, rotten meat is brown.

Dry aged beef still smells like meat. Rotten meat smells foul and
obviously spoiled.

I grew up on "hung" beef (be quiet Sheldon!). My great-uncle, a butcher
in Jersey City, was proud of his ability to obtain and prepare the best
meats available. The minute he knew company was coming for dinner, he
would cut and hang fine steaks in anticipation. There is no taste equal
to that of a well-aged steak.