Dry-Aged (2) – 2 Dry-Aged Beef after 2 Weeks

Thursday, March 2, 2017 0 No tags Permalink

After I had to tolerate every time I opened my fridge for two weeks, it’s time for me to use an excuse to open up these two dry-aged beef chunks. This time, I got my friends to help me taking photos while I invited them to taste (or share risks). Thank to them, I am able to post several photos in this post.

Before you go on scrolling down the post, please make sure that it’s not soon to be your bed time or you already had a meal. Don’t complain me. Just go to bed (promise me you will come back.), my blog will be here. I will definitely pay a hosting fee on time.

Second round

Actually, it’s not my first round for this SteakAger. Because I already cut my Rib Roast once one week after I posted the last blog. Of course, I wanted to taste it but the true reason is my fear. I was scared that my meat was too small and the rotten part will cover a whole meat in short time. Therefore, I needed to open it up and measure the risk.

These two pictures are before I cracked the rotten meat up. It’s only two-week dry-aged beef. I can’t tell how far it will be when it reached six.

Now I used my brand new “Butcher Knife” to open them up. FYI, I am using a butcher knife because it has a thicker blade compared to normal knifes. (Fun fact: I didn’t sharpen this one yet)

After I open it up, we can see the black part covered a beautiful red chunk inside. However, I would define this red meat differently from normal meat in the supermarket pack. We can’t cook it in this condition yet because the black part is rotten part so we need to trim it.

Trimming and cooking

I cut them into around 2 inches thickness. Then, I trim the black part away as a following step. It’s not worth to leave a lot of half-black-half-red meat here in exchange of your stomachache risk.

Finally, I finished trimming them. I sprinkled some salt and leave some gap before start grilling them. FYI again, I’m using salt called “Maldon Sea Salt” if you are curious why my salt is not powder. Moreover, I’m using an iron steel fry pan to grill steaks. Because it is iron, the heat will be spread out evenly and the steak will be seared perfectly. Last but not least, I put seared steaks into an oven and waited 15 minutes before serving.

Evaluations and comments

I have to admit that I feel a bit sad. Indeed, it tasted better in term of the flavor and smell but it is not far enough. It’s not even worth waiting it for two weeks. Next time, I guess I need to make it better by waiting longer.

One more disappointed point is the meat choice. Since it’s Japan, I cannot find a good primal cut to experiment. I guess I got a wrong part to do a steak. I found a lot of silver skins inside. Even I know from my experiences that I should cut it out, I didn’t do that because it will make a cut become too small and it will be hard to cook steak with smaller size. (At least, I can’t do it better than now)

For the comments, I think I need to try more experiments on beef in varied conditions. Maybe longer days, bigger chunks or different parts should be considered here. First of all, I need to find places where I can get my ideal cut first. Even it’s going to be tough but I actually enjoy doing it a lot

To be continued…

As I mentioned that I would like to try a longer period one soon. I already put a new one in while I’m drafting this post. I will be back soon as I finish aging it.

Currently, it is my school off period. (Dude, a half year since I started a culinary school is passed.) I have more free time. Of course I will spend time on cooking more food, trying new things but I will also spend more time publishing new blog posts too. I promise. Next week, it will be another dry-aged post then I think I will move on other topics. If you like it, please come back here again. Thank you.

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