Thread: Dry Aged Beef

Dry Aged Beef


Purchase some premium Beef, Lamb infact any red meat of your choice.
Take it home wash it then rap it up in muslin rap or cheese cloth.
Put in the fridge for 7 days checking every few days so that the cloth does not stick to the meat.
After 7 days consume within 5 days making sure you cut all the yukki bits off before you cook.
The meat will have a very strong smell do not be put off buy this as it will be very tender.
Do not cook over medium rare. Cut how you want, I cut rather thick slices and just used a little cracked red and black pepper.
Red wine is a must and you also see I made blue vained cheese oysters.
oysters
blue cheese
garlic
cracked pepper
cook in oven on low untill cheese is melted.
again don't be put off by the smell cause these taste great.

Nice wine. Not sure about the Strongbow and Miller Chill - they would be the last 'match' I'd pick for the food you're eating.

I've never heard of meat being eaten in this fashion. Can't say it sounds at all appetising, but it sounds like something I'd like to try anyway.

Ha, just had steak with blue cheese sauce tonight... god dam it goes well together.

omg blue cheese sauce is so good

Yes aged beef is very popular in Europe / Mediterranean areas. You can pick up some nice aged cuts from Parap Fine Foods.