Wet or Dry aged

**Team Sergeant** · 01-05-2008, 14:26

Hey Chef Penn,

Do you have an opinion concerning these two processes? I'm looking to purchase some prime cuts and would like your thoughts on which to lean toward.

Team Sergeant

Penn · 01-05-2008, 15:13

TS,I always buy "dry aged" on the bone. Whole 179's aged about 2 wks before I get them. I add another week and somtimes two. The difference is; wet is cryovac, and sitting in its own blood for up to six weeks before you purchase them. You can improve the cryovac striploins by removing all the fat and placing the meat on a cooling rack to "dry". That is to dehydrate. It won't improve the taste (as almost all are a low grade choice), but it will allow you to achive a crispier sear. The NY market price for Prime on the bone drop loins is $10.25/lb. 35% Yield!!! Choice on the bone 6.25 and cryovac 5.25/lb.
Some say that aging beef more than 2 weeks is pointless. I have'nt found that to be true.

**Team Sergeant** · 01-05-2008, 18:25

Thank you Chef, dry aged it is…..

(I wish I could acquire prime drop loins for 10.25 a lb!)

I’m afraid it’s either an expensive steak house or looking for dry aged beef online.

TS

Penn · 01-05-2008, 18:32

I can probably FED EX it cheaper than you can buy it online. If interested let me know. I put orders in on Sunday nights for the coming weeks (based on reseveration)

Auditor · 01-06-2008, 08:33

Team Sergeant,

I am a fellow valley resident. Whole Foods usually has a good selection of choice and prime cuts that are dry aged in house. While not a cheap place to shop, the quality is usually very good. Might be worth giving them a call.

**Team Sergeant** · 01-06-2008, 09:16

Quote:

Originally Posted by Auditor

Team Sergeant,

I am a fellow valley resident. Whole Foods usually has a good selection of choice and prime cuts that are dry aged in house. While not a cheap place to shop, the quality is usually very good. Might be worth giving them a call.

Roger, thanks, I will go and have a look. ( do you have a link or location?)

AJ's has prime but their prices are also prime......

edit to add;

I just found the store on the web, figures it's in Paradise Valley, for theose that don't know Paradise Valley is where Mike Tyson, Alice Cooper, & rich and shameless live. Also a far drive as I live on the west side of the Valley.

Auditor · 01-06-2008, 09:49

AJ's was going to be my second recommendation.....

Both AJ's and Whole Foods are expensive, but I have not found similar quality meat any cheaper. Even though it is an occasional purchase for me and the steaks are invariably awesome, it still pains me to pay $50+ for a couple of T-bones.

Good luck in your quest, and please let me know if you find a good source around town.

jatx · 01-06-2008, 09:53

Quote:

Originally Posted by Team Sergeant

I just found the store on the web, figures it's in Paradise Valley, for theose that don't know Paradise Valley is where Mike Tyson, Alice Cooper, & rich and shameless live. Also a far drive as I live on the west side of the Valley.

Whole Foods is great, you'll love it!

warrottjr · 01-06-2008, 10:30

I know I'm stretching the topic, but it's 60 and overcast, so I'm firing up the CharGriller. I've got a whole fresh ham and a whole pork tenderloin to smoke. The big news is my remote thermometer that has a probe into the meat, a transmitter outside the firebox, and a portable wireless receiver that beeps when the meat reaches the programmed desired doneness. I'm also tring out Wild Turkey bourbon flavored Gourmet Sauce. Bon appetit!

Auditor · 01-06-2008, 11:08

warrottjr,

I bought one of those wireless thermometers a year ago, and have been very pleased with the results.

**Team Sergeant** · 01-06-2008, 11:16

Maverick Remote- Check Wireless
& Timer Translator & Reciever Kit

I've been very happy with this device! Notice the duel probes......

http://www.ekitchengadgets.com/marec...0=marechwititr

Auditor · 01-06-2008, 11:24

Notice the duel probes......

Cool setup! Solves the problem I have of tracking the temp on two racks of ribs simultanously.

Snaquebite · 01-06-2008, 11:53

TS,

Started doing a little searching around since cooking and food topics always seem to get my attention. I ran across this thread at Chow Hound".

http://www.chowhound.com/topics/449711

**Roguish Lawyer** · 01-06-2008, 18:10

I'm still waiting for Penn to post a recipe for us . . .

Penn · 01-07-2008, 19:09

RL, I am going to my files and extract a few menus so that those who are interested can prepare a gourmet dinner for up to six people. Give me a couple hours.