Just finished and sliced (and had tonight) a 42 day dry aged NY strip.
First end cut:
All cuts average size about 1 3/8":
Trimmed ready for freezer:
Left over trimmings and tools of the tirade: 14" Victroinox, 10" Old Hickory, 7" Wusthoff Boning knife:
Trimmings for home ground hamburger:
And last a shot of steaks on the grill. (Reverse seared to 105, used 12" CI with garlic oil and beef tallow for sear. No pics of that because, well, let's face it, I forgot. New to this "take a pic of what you are doing" thing. Did take a pic of it on my plate but was way out of focus for some reason. But it was good!)
First end cut:
All cuts average size about 1 3/8":
Trimmed ready for freezer:
Left over trimmings and tools of the tirade: 14" Victroinox, 10" Old Hickory, 7" Wusthoff Boning knife:
Trimmings for home ground hamburger:
And last a shot of steaks on the grill. (Reverse seared to 105, used 12" CI with garlic oil and beef tallow for sear. No pics of that because, well, let's face it, I forgot. New to this "take a pic of what you are doing" thing. Did take a pic of it on my plate but was way out of focus for some reason. But it was good!)
Comment