The Steak Thread SEE OP

Ok.... probably silly question.

How is meat aged without it spoiling?
And why should I care that it is aged at all?

BoJack Horseman wrote: »

Ok.... probably silly question.

How is meat aged without it spoiling?
And why should I care that it is aged at all?

Natural enzymes in the meat breakdown the structure over time = tender meat

BoJack Horseman wrote: »

Ok.... probably silly question.

How is meat aged without it spoiling?
And why should I care that it is aged at all?

If you recall in the film Rocky where he's training in the walk in refrigerated unit boxing the carcass that's hanging from the roof...... Well that is one way of ageing steak, it's aged so the enzymes break down the tissue in order to make the meat tender

BoJack Horseman wrote: »

And this is while refrigerated?

yes.

(generally speaking) all meat is 'aged' before it is sold, but how meat producers go about it and how long it takes varies depending on the type of meat and how much they want to spend doing it.

to "dry age" beef, it will generally be hung as a whole carcass (or a side) and refrigerated in a very specific environment, very low humidity, and a constant temp of between 1-3 degrees in a well ventilated area and has to be monitored to ensure it doesn't spoil.

this can be anything up to 30 days, but will need a minimum of 11 days and usually 20-25 days is the optimum length of time for a good bit of meat as the chances of the meat spoiling increases with each day it is hung.

a couple of different things happen during this time. the water in the meat starts to evaporate, which on it's own will concentrate the flavours and will (as a side effect) shrink the meat, and make it more tasty than if you'd just eaten it on day one.

also, and in just these perfect conditions the normal chemical processes in the meat that happen when the cow is still alive can continue, so the cells still absorb oxygen from the blood, which produces lactic acid which (as it's not being used for anything else since the cow is dead) in turn breaks down the cell walls and connective tissues of the meat, making it much more tender and flavourful as well as changing the colour from light red to a much darker colour.

the downsides to dry aging beef is that it shrinks quite a lot (up to 15%), so you lose volume), and some of the outside may need to be cut away depending on how long it was aged for and how successful the process was.

obviously, as this is a slow process, the meat has to be stored in a specific environment and monitored constantly, so it's not cheap.

by comparison, wet aging takes only 4-10 days, so it's a lot cheaper and only needs basic refrigeration which can be done in transit to wherever the meat is being sold. the short version is that it gets shrink wrapped and hermetically sealed in plastic right after it's slaughtered.

it is "wet aged" as (due to being sealed in) none of the moisture escapes, so that 10-15% loss in volume you get with dry aging meat doesn't happen, plus the enzyme breakdown still has enough time to happen (just about) so by the time it gets to your plate, it will have an *acceptable* flavour compared to non-dry aged meat.

you can pretty much guarantee that unless your meat is labelled as dry aged, it will have been wet aged. anyone who loves a good steak will generally go for a dry aged cut if possible.

dan185 wrote: »

So is it a bargain alert thread on steak or just a thread on steaks??

It is both, if for some reason, you are not interested in the post on aging steaks, you can of course not read it :rolleyes:

dan185 wrote: »

So is it a bargain alert thread on steak or just a thread on steaks??

jeez, don't have a cow, man!

Aldi & lidl are great for the price.

Vibe666, thanks for the insight. Very interesting & well explained

Aldi Peppered Sirloin, 2 good steaks for €7, you can't beat it lads. Nicer than anything I've ever had in a restaurant.

For anyone with access, Musgraves offer 5 huge fillet steaks for €35.. Not a special offer, but they tend to always be in stock.

Just back from Botswana, where a 750 gram T-bone (26.5 Oz) was €12 in a nice restaurant.

testaccount123 wrote: »

Lads, good steaks dont cost 3 quid.

They do if you enjoy them.

Pfffft, steak snob :rolleyes:

Wez wrote: »

For anyone with access, Musgraves offer 5 huge fillet steaks for €35.. Not a special offer, but they tend to always be in stock.

Just back from Botswana, where a 750 gram T-bone (26.5 Oz) was €12 in a nice restaurant.

Yeah, but 26.5oz of what

Wez wrote: »

For anyone with access, Musgraves offer 5 huge fillet steaks for €35.. Not a special offer, but they tend to always be in stock.

Just back from Botswana, where a 750 gram T-bone (26.5 Oz) was €12 in a nice restaurant.

If you get the range marked Butchers select it is Prime cut (grade E , which is highest grade) From cattle under 30 months.

You some times get very good deals in the short dated section too. As a rule with Steak though you get what you pay for.

Big fan of Aldi Sirloin, never had much luck with Lidl. Must try a Striploin.

Filet > Striploin > Sirloin > Topside/Round/Minute steak

Click around this link and really impress your butcher:
http://www.bordbia.ie/consumer/aboutfood/meat/Pages/Beefcuts-striploin.aspx

Love striploin, much much nicer than sirloin. Tried to get striploin in a UK butchers and they insisted it was the same as sirloin. Ah no!

Mervyn Skidmore wrote: »

Rib-eye is better than those. Fillet way too lean for me, not sure why most people seem to think it's the best.

When done right, a well marbled fillet will melt in your mouth like butter. But you're correct that rib-eye is a fattier cut.

beardybrewer wrote: »

When done right, a well marbled fillet will melt in your mouth like butter. But you're correct that rib-eye is a fattier cut.

You need a bit of fat for flavour.

Butcher>aldi>lidl>super valu>tesco for me. Main reason in preferring butcher is being able to ask for a thick cut. I hate when the pre packed sirloins especially are actually really big steaks but only a cm thick. Such a waste

Simona1986 wrote: »

Butcher>aldi>lidl>super valu>tesco for me. Main reason in preferring butcher is being able to ask for a thick cut. I hate when the pre packed sirloins especially are actually really big steaks but only a cm thick. Such a waste

Some butchers (dry hung, Angus, 21+days)>Tesco (will cut to order)>Aldi (often very different size steaks in the twin pack>Super Valu>another protein entirely

Anyone else notice the M&S meal for two for €14 had miniscule, 1cm sirloins last weekend? I gave them a big fat pass but there were people firing half a dozen packs into their trolleys as fast as the staff could stock the shelves.

Forget fillet, sirloin, strip loin, ribeye you haven't lived until you have eaten Flat Iron, €4.99 in Lidl for 300g its excellent.

Specially Selected Ribeye in Aldi is lovely too.