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HERE'S a steak aging tip worth stealing!!
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Cost is bugging me, and the video. Dry aging requires trimming, sealed aging may affect taste negatively. So how about porous aging that doesn't require a personal loan for butter?
I'm thinking of trying a salted cut in a handful of layers of terry cloth to see if there's a middle of the road.
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Karon Adams
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Here's me, thinking a pound of butter could put a decent coat on the on the steak. You don't have moisture loss and you don't have a way for oxygen to enter and it's not aging in a bag. What *I* would do is put a pound or two in the sous vide to bring it to 56 degrees,
I would then, put the meat in a vacuum bag and pull out the air, making certain that the butter covers every surface, then put the bag in the freeze for a short while, take the bag , then each in about a month or so.then remove to the fridge to actually age.
The bag helps even distribution as well as holding it until it cools and hardens, and once that happens you can actually toss the bag.no loss but the same amount of time as an open aged. less waste (which isn't really waste, you use those cuts for sauces or stews)
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Charter Member
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Karon Adams
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Not to mention, the butter is hardly wasted. you can use it to cook the steak but there is likely to be more than you need for that, it can be kept aside to make a sauce or for any other sauce you want to make for meat. and, if you are aging a large native cut, the amount of butter PER steak reduces greatly.
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Here's another use for butter we have at the Iowa State Fair. And the butter is saved and used from year to year, for 10 years. So, after you use your butter for aging beef, you can carve it into a cow.
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Has anyone here in the pit tried this butter aged technique yet? I saw Harry Soo from Slap Yo Daddy just posted a video on youtube with his side by side comparison between cryovac, dry aged, and butter aged ribeyes.
Here is the link: https://youtu.be/yojZdWEDFoo
Looks interesting to me.......
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Very interesting indeed, thanks for sharing Karon. Harry Soo's video showed the butter aged steaks didn't lose much moisture and didn't need much pellicle trimming. The butter could pay for itself just in the amount of meat around the perimeter that doesn't need to be trimmed at the end of the process.
On the other hand, since the butter coated meat didn't lose much moisture can it really be called "dry" aging? Even though Harry liked the butter one best, I'm still not convinced it will have the same concentrated flavor as traditionally dry aged meat.
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Karon Adams
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something else I was just thinking of the other day was that the butter used in the aging process could then be used in the sous vide bag and the pan sauce as well as for other sauces for other steaks and beef dishes.
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I would be concerned about bacterial contamination of the butter and potential rot.
That's a lot of butter to cover a primal cut...
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