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Jun 17, 2021 - 12:36:41 PM



4662 posts since 10/7/2007

I saw an ad and clicked on it and could not believe the cost! Dry aged beef, four eight ounce steaks going for $489!
I got curious and read about the process, which made me wonder who thunk to do it?

I mean, they talk about how carefully controlled the environment has to be, but I can't help but wonder if somebody screwed up and forgot the meat, and rather than toss it, carved the rot off and called it gourmet. Some foods you have to wonder how they came about. I'm told, Tabasco Sauce was created back in the wild west because some hunter buried his sauce so the bears wouldn't get it, then went hunting, for got all about it until six months later and went, hey! this ain't bad!

What's your take on dry aged beef?
What's your favorite weirdly prepared food?

Jun 17, 2021 - 1:07:07 PM

Brian T


18366 posts since 6/5/2008

Cold, marinated Calamari. I got the recipe from Australians who got it from a Portugese
who swore it was Greek. Tastes Greek and no need for Ouzo.

1C each olive oil and white wine.
1/2C lemon juice
3-4 crushed cloves of garlic
Ground up Oregano, Basil and Thyme.
Handful of fine dice green onion.

Clean the tubes and cut into skinny rings.
Boil 3 minutes in salt water.
Drain, chill and put into goop in a jar in the fridge overnight at least.
To serve:
Screen and drain
Shred a bed of purple onion and green lettuce leaf.
Add calamari
Toasted baguette pieces are good with olive oil and balsamic vinegar.

Jun 17, 2021 - 1:15:50 PM



8984 posts since 6/5/2011

I think dry-aged beef is but the first step in making pemmican  although I guess the authentic stuff uses bison/buffalo instead of beef.

Fwiw, a lot of the stuff presented on BHO/ff is plenty weird .... if one uses my KISS approach as  the standard.  wink

Jun 17, 2021 - 1:33:49 PM



33810 posts since 3/5/2008

I'm just not that...Sophisticated....

Beef on the good tho..

Jun 17, 2021 - 1:55:59 PM

15260 posts since 12/2/2005

Dry aging is absolutely a thing, and it goes back a long, long ways - likely to the days before refrigeration was a thing.

Modern beef production calls for the meat to be hung in a cold room for a while, but not very long. The primals - the main cuts - are then separated from the carcass. Depending upon what's been ordered, those primals can then be further broken down and generally the meat is cryovacced. This keeps the meat in an anaerobic environment, and "wet aging" occurs as enzymes break things down a bit. No moisture is lost, and that's a key. Most of the beef we buy is wet aged.

Dry aging has to happen under carefully controlled conditions of temperature and humidity - otherwise pathogens can grow. During the dry aging process, the meat gives up a fair amount of moisture through evaporation. For example, if you took two identical shortloin primals - from which Porterhouse and T-Bones are cut - the dry-aged one would be as much as 30% lighter by weight at the end of dry aging. This accounts for a bit part of the extra cost; there simply isn't as much yield.

Beef can be dry-aged for a long time - I've seen six month and more, and the longer the aging the greater the expense.

It's worth noting that many of the high-end, classic steakhouses use dry aged beef. The aging process, if properly managed, produces extremely tender and intensely beefy flavor. Personally, I like it very much - but not everyone does.

I typically see dry-aged beef at stores like Whole Foods at roughly an 80 to 100% premium over regular wet-aged cuts. The stuff you saw was indeed very expensive; it's possible they were doing something like using an exotic foodie-bate type of steer like waygu to lure in the rubes. And some of those order-by-mail beef brands are just stupidly expensive anyway.

Edited by - eagleisland on 06/17/2021 13:59:56

Jun 17, 2021 - 2:03:35 PM
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Brian T


18366 posts since 6/5/2008

The Hudson's Bay Company kept meticulous records and every fur trading post had a quota of pemmican to be made for the travelling fur traders. Pemmican was not post residential food.

It was dried and pounded bison meat mixed 1:1 with rendered bison fat.
Additives like berries is a myth = too moldy from the sugars in the berries.
Normally, the pemmican was done up in 90 lb lots in bison hide bags.
The really good stuff made with bison backstrap fat was done up in 60 lb bags.

The Quota:
Rocky Mountain House had a quota of pemmican.
They produced 44,000 lbs of it in 9 days. Nine days, according to the written records.
Sharpen your knives, kids.
= = =
So, I dried 5 lbs of very thinly sliced bison meat. Bit of alder smoke, no seasoning. That was easy. I asked the bison rancher for fresh backstrap fat. That was easy.

a) the dried meat is leather. Fact. I used a 2 lb hammer on my anvil to knock some sense into it.
b) the bison fat is so smelly, needed the kitchen window open and the fan on.

1-2 lbs per man per day. Boiled up as a "burgoo" with root vegetables. That was easy.
I am never going to be hungry enough to find that appetizing in smell or taste.

Jun 17, 2021 - 2:12:10 PM
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9681 posts since 7/1/2006

I don't know if this is the same thing, or not.

But years ago when I owned 14 wooded acres above Knoxville, I'd let friends hunt deer every now and then so long as they shared some of the meat.

One time a friend sacked a young deer and didn't want to process it so gave me the whole thing. I had no way to deal with it so I called a friend down in Knoxville, this old black dude I knew who was probably the best cook I ever met. He took the deer and processed it himself.

A week later he called me up to come get a leg, he said it would never need to be refrigerated. Somehow, he had slow smoked it on his little smoker grille, and whatever he did to cure the meat, it did not need refrigeration. He told me to hang it up in my camper (I lived in a little 15' camper on my land at the time) and eat it until it was gone. It lasted me over a month just hanging from a hook in the ceiling, and I'd cut off a chunk to go with dinner or make sadwhiches. It was tasty all the way to the bone and never did begin to rot or break down. I have no idea how he did that but he said it was just in the way he cured it.

Wish I had some right now!

Edited by - banjoy on 06/17/2021 14:14:11

Jun 17, 2021 - 2:40:55 PM



8984 posts since 6/5/2011

Originally posted by figmo59

I'm just not that...Sophisticated....   <snip>

Well, for starters Fig, you could practice by extending yer pinkie whenever you drink tea or wine.  I could give lots of other [questionable] "tips," but I figure I'd be kinda pushing my luck on BHO.  wink

Jun 17, 2021 - 3:51:19 PM

3603 posts since 4/22/2018

I have a ‘man fridge’ for stuff like that. A 7ft catering fridge with a fan, I have fitted a heater inside it and a digital temperature controller so I can pretty much dial any temp from 30 deg C to -2 deg C. It will take a red deer carcass and I like to hang those for at least 7-14 days before butchering. After that, I’ll still leave the steak cuts and back straps air dry for another week or two . My setup is not that scientific, but I like the result

Jun 18, 2021 - 3:45:46 AM

4191 posts since 12/6/2009

I’m a meat and potatoes man and add a scoop of vegies and a slice of apple pie.....1/2 hour meal....sit down eat get up and get back to what’s to me is just a necessary inconvenience. Fuel to keep the body running....if a dinner cost more than ten bucks I won’t eat it. and I keep body weight to 145- 150, 5'11 with out trying. $489.00? I'd want the whole cow as a pet.

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