Home aged meat

[lemans]

So a few weeks ago I read about aging meat with fish sauce.. I thought it was a great idea but first I wanted to taste real aged meat first.
Please don't send me massages about 45 days and really marbled meat.. I know I know
So the wife had this 3.5 piece of beef marked London broil in freezer , so I figured what the hell
I took a ss hook and hung it in my mini fridge two weeks ago.. It went from 3.5 to 2.3 in 14 days..

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• lemans
• Apr 17, 2016

 

[lemans]

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• lemans
• Apr 17, 2016

 

[lemans]

So I took it to the cutting board and basically felt for were the hard edge ended and the soft meat began.
This is what I ended up with. Like 1.75lbs

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• lemans
• Apr 17, 2016

 

[lemans]

I'm going to put it on the grill and smoke it to 155..
I will taste it before giving it to the family..
What do you think? Should I get a pizza ordered just in case???

 

[smokinadam]

I'm going to put it on the grill and smoke it to 155..
I will taste it before giving it to the family..
What do you think? Should I get a pizza ordered just in case???

aged steak is amazing but I'd order pizza because a pound won't be enough for the family probably. I know why aged meat is so expensive but it also has been the best meat I've had. Weber owns their own restaurants and I had a 40 dollar steak there that was aged and would pay 60 for the same thing again because melted perfect in my mouth and flavor was perfect.

 

[lemans]

It was ok .. Not great

 

[daveomak]

Usually meats that are "dry aged" are big and have a round shape, like a prime rib, so there is less surface area per pound of meat and less "waste" when trimming....  You can use the trim in soups or stock or eat it like beef jerky....   it's all good meat...   I think you'll like it...   it may have too much beefy flavor for some...   Beef on steroids flavor type thing...