Enter and win
up to 24 pounds
of free FAB!
create a profile and register
Re: Wet and Dry Aging Beef At Home
Posted By: Sam Haynes In Response To: Re: Wet and Dry Aging Beef At Home (Danny L)
Date: Wednesday, March 17, 2004 at 10:37 p.m.
In Response To: Re: Wet and Dry Aging Beef At Home (Danny L)
I stumbled onto this discussion just trying to find info on aged beef. I have had two very satisfying experiences with aged steaks and wondered how it was done. I haven't anything to add to the "how-to" thread but I would like to relate my first experience.
I was in Albuquerque (actually Rio Rancho), New Mexico, working on the INTEL chip making factory called Fab 9 when we attained a multi million manhour no lost time accident milestone. Intel was so pleased with this that they threw a steak barbeque for the entire site; some 1500 men.... the whole works! I went thru the steak line three times, eating the tender tastys like finger food. I would have gone back for more but the boss began giving me the evil eye so I backed off and went back to work... reluctantly. The second occasion was when the pastor of my church in Las Cruces brought a couple of boxes of aged steaks to our fish camp one afternoon and we had steak sandwiches. Ordinarily, you can't eat a whole uncut piece of steak slabbed between two pieces of bread, but you could with those steaks. Fond memories! SAMIAM
Messages In This Thread
Joes Place - Food Preservation is maintained by Bill Ames with WebBBS 5.12.