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
Breeds Board
Startup breed questions
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="3waycross" data-source="post: 846655" data-attributes="member: 6713"><p></p><p></p><p><strong> If you will go back and READ what I said I did not advocate aging Strips over 40 days. Other than the obvious insult to Limmi breeders what is your point and what actual evidence do you have to prove this statement. I have worked with Landmark Restaurants who had aging rooms that you could park a truck in and used carefully monitored temperature aging programs to age their Top Butts up to 60 days on a regular basis. Since I was selling them their meat at the time I KNOW for a fact that it was IBP and included all breeds and was Choice or better. We are not talking about someone selling 3-5 head a year off the farm, we are talking a meat operation that used a couple of thousand pounds of top butts alone a month. They served a fork tender product that was and still is cooked on a flatop grill of all things.</strong></p><p><strong>BTW I had a steak cut off a strip last night that had been aged for 38 days from kill date. It was from our Imperial beef program which is 100% Holstein. The marbling was abundant and it ate like butter.</strong></p><p><strong>What I don't want anyone to come away with is the idea that they HAVE to age meat this long. The majority of the aging process is accomplished by 28 days but in large muscle cuts(Top Butts) they do in fact benefit from more aging. </strong></p><p><strong>The other thing I want to make abundantly clear is that wet aging meat in your referigerator or even in the avg Restaurant walkin is not like the process I am describing. Out meat aging coolers are set at a constant 28/29 degrees, that is at least 3 to 5 degrees colder than what most meat is stored at. </strong></p><p><strong>One other thing most folks don't know is that in most of the commercial kill facilities they are now spraying the primals with an antibacterial bath before they are cryovacced. This also allows them to be aged in the bag for a longer period of time. </strong></p></blockquote><p></p>
[QUOTE="3waycross, post: 846655, member: 6713"] [color=#FF0000][size=5][b][/b][/size][/color] [b] If you will go back and READ what I said I did not advocate aging Strips over 40 days. Other than the obvious insult to Limmi breeders what is your point and what actual evidence do you have to prove this statement. I have worked with Landmark Restaurants who had aging rooms that you could park a truck in and used carefully monitored temperature aging programs to age their Top Butts up to 60 days on a regular basis. Since I was selling them their meat at the time I KNOW for a fact that it was IBP and included all breeds and was Choice or better. We are not talking about someone selling 3-5 head a year off the farm, we are talking a meat operation that used a couple of thousand pounds of top butts alone a month. They served a fork tender product that was and still is cooked on a flatop grill of all things. BTW I had a steak cut off a strip last night that had been aged for 38 days from kill date. It was from our Imperial beef program which is 100% Holstein. The marbling was abundant and it ate like butter. What I don't want anyone to come away with is the idea that they HAVE to age meat this long. The majority of the aging process is accomplished by 28 days but in large muscle cuts(Top Butts) they do in fact benefit from more aging. The other thing I want to make abundantly clear is that wet aging meat in your referigerator or even in the avg Restaurant walkin is not like the process I am describing. Out meat aging coolers are set at a constant 28/29 degrees, that is at least 3 to 5 degrees colder than what most meat is stored at. One other thing most folks don't know is that in most of the commercial kill facilities they are now spraying the primals with an antibacterial bath before they are cryovacced. This also allows them to be aged in the bag for a longer period of time. [/b] [/QUOTE]
Insert quotes…
Verification
Post reply
Forums
Cattle Boards
Breeds Board
Startup breed questions
Top