I got my hands on a real nice 5.5 lb top blade steak (roast?) from Spring Creek. It looks real good, with nice marbling. So I decided to drop it in a dry age bag for 30 days. It’ll be fun to taste it later. Has anyone else in here dry aged top blade?
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I got my hands on a real nice 5.5 lb top blade steak (roast?) from Spring Creek. It looks real good, with nice marbling. So I decided to drop it in a dry age bag for 30 days. It’ll be fun to taste it later. Has anyone else in here dry aged top blade?
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I haven't dry aged anything, but I hope it turns out well. What I really want to say -- I'm intrigued by the handle of your knife, Henrik. It looks a bit like a handle I've seen made of stacked birch bark, but not exactly. What kind of wood is it?-
Masur birch, I posted about it here: https://pitmaster.amazingribs.com/fo...tom-made-knife -
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I have not Henrik. We just call that a flat iron, it's really one of the most unappreciated cuts of beef. I have one in my freezer I got from Crowd Cow, maybe I'll wait to see how yours turns out, I may give it a try !!!
That's a real nice one btw...Comment
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Yes, I know it’s called flat iron too, when butchered/cut to remove the tendon running the length of it. I really like flat iron, makes for nice reasonably priced steaks. Haven’t dry aged this cut before, but I’m pretty sure I’m gonna appreciate it :-)Comment
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