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Community => Butchering, Cooking, Recipes => Topic started by: Badhabit on December 24, 2015, 09:39:36 PM

Title: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Badhabit on December 24, 2015, 09:39:36 PM: I purchased this from a Meat shop in Pasco about 2 weeks ago. I specifically asked for a "dry aged" choice standing rib roast. Now I've seen dry aged before and this one doesn't come close. Never had one bleed out in the wrap like this. No rind on the fat cap or meat. I'm not happy.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: jrebel on December 24, 2015, 09:47:50 PM: Not sure about the dry aged.....but that thing looks delicious. Would taste great after a nice long smoke on the traeger. :drool: :drool: :drool:
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Rick on December 24, 2015, 09:53:50 PM: Dry aged looks funky. Like something most people wouldn't eat. If thats a dry aged,it's not more than a day or two.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Boss .300 winmag on December 24, 2015, 09:55:36 PM: That's a trimmed no cap, non dry aged rib roast. :yike:
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Badhabit on December 24, 2015, 09:59:09 PM: I'm not happy with what they sold me. Unfortunately my daughter was traveling from Cheney to Yakima and had to go through Pasco and picked it up for me. She didn't have them unwrap it to see what the sold me.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Timberstalker on December 24, 2015, 10:02:49 PM: That's not been dry aged at all. I have one in the fridge, still in cheesecloth, that's going on its 9th day. I'll snap some pictures tomorrow when I unwrap it. Generally, a dry aged roast is ugly looking and getting dark. That roast will be fine that you have, it's just not been dry aged.
How have you stored it for the last 2 weeks?
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Badhabit on December 24, 2015, 10:04:27 PM: I had my daughter pick it up from them yesterday on her way home from Cheney.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Boss .300 winmag on December 24, 2015, 10:10:48 PM: Just maybe the employee grabbed the wrong one. :dunno:
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Badhabit on December 24, 2015, 10:28:39 PM: They gave me a number for my roast number and name matched.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Dan-o on December 24, 2015, 10:33:45 PM: Dry aged ones always look kind of gross to me..... kinda crusty.

Why/how are they better?
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Boss .300 winmag on December 24, 2015, 10:37:19 PM: Quote from: Dan-o on December 24, 2015, 10:33:45 PM
Dry aged ones always look kind of gross to me..... kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Dan-o on December 24, 2015, 10:45:03 PM: Quote from: Boss .300 winmag on December 24, 2015, 10:37:19 PM
Quote from: Dan-o on December 24, 2015, 10:33:45 PM
Dry aged ones always look kind of gross to me..... kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Thanks.

Is it an acquired taste or is it just yummier?
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Boss .300 winmag on December 24, 2015, 10:53:07 PM: Quote from: Dan-o on December 24, 2015, 10:45:03 PM
Quote from: Boss .300 winmag on December 24, 2015, 10:37:19 PM
Quote from: Dan-o on December 24, 2015, 10:33:45 PM
Dry aged ones always look kind of gross to me..... kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Thanks.

Is it an acquired taste or is it just yummier?

Depends on ones pallet, I love meat, but can't stand any kind of sheep, goats ok.

Dry aged beef that I've had from my friend who is a chef was wonderful, and he has cooked lamb for me yuk. :tup:
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: Badhabit on December 25, 2015, 09:10:42 AM: What Boss said. You can take a lesser cut of meat in this case a "choice" standing rib roast and dry age it and it should be as flavorful and tender as a "Prime" standing rib roast. Dry aging is a labor of love of the meat. I'd try it but I don't think my refrigerator will keep a constant 34 to 38 degrees which is important to prevent bacteria growth. The changing of the cheese cloth and to keep the juices from drying onto the meat is important as well.

I'm going to try dry aging some duck breast this year for about 10 days to see if there's a change in the flavor or not.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: MP123 on December 25, 2015, 09:45:50 AM: It doesn't look dry aged to me but I bet it'll be tasty! :EAT:
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: 92xj on December 25, 2015, 10:03:33 AM: Note to you, never take my recommendations again. I'm sorry you're not happy. Not the experience I've ever had there.
Title: Re: Who know's what "dry aged" choice standing rib roast should look like?
Post by: runamuk on December 26, 2015, 11:22:12 PM: Quote from: Dan-o on December 24, 2015, 10:45:03 PM
Quote from: Boss .300 winmag on December 24, 2015, 10:37:19 PM
Quote from: Dan-o on December 24, 2015, 10:33:45 PM
Dry aged ones always look kind of gross to me..... kinda crusty.

Why/how are they better?

The process changes beef by two means. Firstly, moisture is evaporated from the muscle. The resulting process of desiccation creates a greater concentration of beef flavour and taste. Secondly, the beef’s natural enzymes break down the connective tissue in the muscle, which leads to more tender beef.

Thanks.

Is it an acquired taste or is it just yummier?
everything he said above and it is just yummier. A properly aged steak is always going to be better tasting all other things being equal.

That said the shown meat isn't dry aged but still looks like a lovely piece of meat. I bet it was still delicious.