Menu
Forums
New posts
Search forums
What's new
New posts
New media
New media comments
New profile posts
Latest activity
Media
New media
New comments
Search media
Members
Current visitors
New profile posts
Search profile posts
Log in
Register
What's new
Search
Search
Search titles and first posts only
Search titles only
By:
New posts
Search forums
Menu
Log in
Register
Forums
Cattle Boards
Beginners Board
Dry aging question
JavaScript is disabled. For a better experience, please enable JavaScript in your browser before proceeding.
You are using an out of date browser. It may not display this or other websites correctly.
You should upgrade or use an
alternative browser
.
Reply to thread
Help Support CattleToday:
Message
<blockquote data-quote="SCRUBS620" data-source="post: 466911" data-attributes="member: 5302"><p>I was not even talking about cryovac meat when I made the comment about the moisture and I did not say I liked them dry. Alot of what is perceived as dryness is actually meat that is overdone. I said that too much moisture is not a good thing and I do think the flavor is off when there is too much moisture. Now alot of the meat you see at large super markets say "Up to 10% solution added"; like they are doing me a favor. Its like trying to brown a wet sponge. I am not trying to undermine your experience; glad to know that you dont have more go bad. To me a piece of meat that has been soaking in bloody juice for a couple of weeks is not appetizing but that is just my opinion. </p><p></p><p>Honestly (I am not attacking you), have you ever cultured a cryovac bag after the meat has aged? I am just curious. There is bacteria in and on everything. The things to consider are what type and how much. You also mentioned the shortloin where the T-bone comes from are not suitable. Is that because of the bones poking through or because it is more likely to be contaminated when it is harvested?</p></blockquote><p></p>
[QUOTE="SCRUBS620, post: 466911, member: 5302"] I was not even talking about cryovac meat when I made the comment about the moisture and I did not say I liked them dry. Alot of what is perceived as dryness is actually meat that is overdone. I said that too much moisture is not a good thing and I do think the flavor is off when there is too much moisture. Now alot of the meat you see at large super markets say "Up to 10% solution added"; like they are doing me a favor. Its like trying to brown a wet sponge. I am not trying to undermine your experience; glad to know that you dont have more go bad. To me a piece of meat that has been soaking in bloody juice for a couple of weeks is not appetizing but that is just my opinion. Honestly (I am not attacking you), have you ever cultured a cryovac bag after the meat has aged? I am just curious. There is bacteria in and on everything. The things to consider are what type and how much. You also mentioned the shortloin where the T-bone comes from are not suitable. Is that because of the bones poking through or because it is more likely to be contaminated when it is harvested? [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Beginners Board
Dry aging question
Top