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<blockquote data-quote="Anonymous" data-source="post: 538"><p>Good post Arnold, now tell them what really tenderizes meat during storage.</p><p></p><p>> Since your animal is 3/8 Brahman</p><p>> and 5/8 Shorthorn it may be that</p><p>> it will grade Choice, but possibly</p><p>> Select. Since you have a lot of</p><p>> time and $$ invested in it already</p><p>> you may want to discuss the aging</p><p>> processes available through your</p><p>> local killer-butcher. The eating</p><p>> experience can be improved by</p><p>> properly dry aging the carcass if</p><p>> your butcher has the proper</p><p>> facilities (and inclination), but</p><p>> it will of course add to the cost</p><p>> of processing. IMHO dry aging is</p><p>> the way to go if you want to</p><p>> better your chances of getting</p><p>> "restaurant quality"</p><p>> taste from your animal, due to the</p><p>> Brahman influence. It involves</p><p>> hanging the carcass at</p><p>> temperatures 2 or 3 degrees above</p><p>> freezing for say 2 weeks, with</p><p>> controlled humidity --- it</p><p>> tenderizes, and concentrates the</p><p>> taste since some of the natural</p><p>> moisture is evaporated during the</p><p>> hanging time. I think the hanging</p><p>> and aging is one of the main</p><p>> reasons why the Nolan Ryan program</p><p>> beef gives a sufficiently</p><p>> satisfying experience to the</p><p>> consumer, and that's using a lot</p><p>> of Beefmaster animals, which have</p><p>> even a higher percentage of</p><p>> Brahman blood than your Gert.</p><p></p><p></p><p></p><p> <a href="mailto:hudds@cctc.net">hudds@cctc.net</a></p></blockquote><p></p>
[QUOTE="Anonymous, post: 538"] Good post Arnold, now tell them what really tenderizes meat during storage. > Since your animal is 3/8 Brahman > and 5/8 Shorthorn it may be that > it will grade Choice, but possibly > Select. Since you have a lot of > time and $$ invested in it already > you may want to discuss the aging > processes available through your > local killer-butcher. The eating > experience can be improved by > properly dry aging the carcass if > your butcher has the proper > facilities (and inclination), but > it will of course add to the cost > of processing. IMHO dry aging is > the way to go if you want to > better your chances of getting > "restaurant quality" > taste from your animal, due to the > Brahman influence. It involves > hanging the carcass at > temperatures 2 or 3 degrees above > freezing for say 2 weeks, with > controlled humidity --- it > tenderizes, and concentrates the > taste since some of the natural > moisture is evaporated during the > hanging time. I think the hanging > and aging is one of the main > reasons why the Nolan Ryan program > beef gives a sufficiently > satisfying experience to the > consumer, and that's using a lot > of Beefmaster animals, which have > even a higher percentage of > Brahman blood than your Gert. [email=hudds@cctc.net]hudds@cctc.net[/email] [/QUOTE]
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