06-10-2015, 17:38
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#1
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Frankensteak
You have probably eaten a product made with this if you have eaten chicken nuggets, processed lunch meat...
http://holykaw.alltop.com/are-restau...ke-steak-video
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mark46th is offline
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06-10-2015, 19:41
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#2
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Area Commander
Join Date: Dec 2010
Posts: 1,696
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So...that's what compressed and glued potted meat looks like. 
In all seriousness, it's a wonder that our internal systems can still function after much of the stuff we have put in and through it.
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Sohei is offline
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06-10-2015, 22:27
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#3
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Any "steak" aficionado that would mistake that for a rib eye deserves to eat it...... 
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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06-11-2015, 05:42
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#4
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Quiet Professional
Join Date: Apr 2006
Location: In transit somewhere
Posts: 4,044
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wrong texture for the cut across the grain.... I would probably send it back.
__________________
In the business of war, there is no invariable stategic advantage (shih) which can be relied upon at all times.
Sun-Tzu, "The Art of Warfare"
Hearing, I forget. Seeing, I remember. Writing (doing), I understand. Chinese Proverb
Too many people are looking for a magic bullet. As always, shot placement is the key. ~TR
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x SF med is offline
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06-11-2015, 07:45
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#5
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Quiet Professional
Join Date: Jun 2007
Location: Sneaking back and forth across the Border
Posts: 6,692
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Quote:
Originally Posted by x SF med
wrong texture for the cut across the grain.... I would probably send it back.
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Probaly?  Hell yes it would go back 
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SF_BHT is offline
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06-11-2015, 08:03
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#6
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Quiet Professional
Join Date: Feb 2004
Location: State of Confusion
Posts: 5,909
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...at 2am at a Waffle House after an evening of consuming fermented hops, you could glue that shit together in front of me and I wouldn't notice.
Otherwise, the steaks in all of the frekensteak videos I've seen all look a little "off"
...at best they look like cheap steaks.
That being said, I am considering going to lunch at the waffle house right now.
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Box is offline
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06-11-2015, 08:43
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#7
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by SF_BHT
Probaly? Hell yes it would go back |
Agree. There's a reason they call it "rib eye" and its not present in that frankensteak.
Then again most folks don't have a clue what the steak cuts are anyway.
Best way to enjoy your own rib eyes, buy a whole rib roast and make the cuts yourself. You'll likely save at least a dollar a pound in doing so and have the steak the way you like it.
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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06-11-2015, 13:10
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#8
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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The chef intimated that Arby's uses it for their roast beef sandwiches. Their Roast Beef on a King's Hawaiian Sweet Bread roll is one of my favorites. I will have to re-evaluate my priorities..
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mark46th is offline
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06-11-2015, 16:36
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#9
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Quiet Professional
Join Date: Apr 2006
Location: In transit somewhere
Posts: 4,044
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Quote:
Originally Posted by Billy L-bach
...
That being said, I am considering going to lunch at the waffle house right now.
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We do not have Waffle Houses in the PNW... this is sacrilege, not even the cheap imitation Huddle House...
although after Crip's graduation, Waffle House on Skibo ran out of Waffles? How the hell does a Waffle house run out of Waffles? They still had hash browns... not the same.
__________________
In the business of war, there is no invariable stategic advantage (shih) which can be relied upon at all times.
Sun-Tzu, "The Art of Warfare"
Hearing, I forget. Seeing, I remember. Writing (doing), I understand. Chinese Proverb
Too many people are looking for a magic bullet. As always, shot placement is the key. ~TR
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x SF med is offline
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06-12-2015, 04:50
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#10
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Guerrilla
Join Date: Jun 2008
Location: Canada
Posts: 334
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In all seriousness, it's a wonder that our internal systems can still function after much of the stuff we have put in and through it.
On a slight side note, I remember reading that because of all the preservatives we do consume, our bodies now decompose at a much slower rate when we finally check out.
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--Haim Ginott--
Last edited by Longstreet; 04-16-2021 at 23:43.
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Longstreet is offline
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06-15-2015, 06:12
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#11
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Quiet Professional
Join Date: Jan 2004
Location: OCONUS...again
Posts: 4,702
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Good copy!!!
Quote:
Originally Posted by Team Sergeant
Best way to enjoy your own rib eyes, buy a whole rib roast and make the cuts yourself. You'll likely save at least a dollar a pound in doing so and have the steak the way you like it.
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What do you think of this?
Dry aging at home (30-60 days)
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Guy is offline
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06-15-2015, 06:45
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#12
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Quote:
Originally Posted by Guy
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I've done it but you need a dedicated fridge. (one that you don't use and open close 20 times a day.) I may try it again if I can find a small fridge to use.
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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06-15-2015, 23:05
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#13
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Quiet Professional
Join Date: Jan 2004
Location: Phoenix, AZ
Posts: 20,929
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Dry aging beef at home
Dry aging beef at home
UMAi Dry bags are actually wet aging. There's a few great websites on real dry aging and explanations on the process. It's easy to do but as I said before you really need a dedicated fridge. And if I did it again I'd purchase a fridge and install a very small fan for air circulation.
This is how I'd do it next time. http://www.seriouseats.com/2013/03/t...f-at-home.html
If you're going to attempt it I'd set up the fridge first, test the temp, you might want to install a external fridge thermometer/ humidity gauge, something like this:
http://www.amazon.com/AcuRite-00611A.../dp/B001B35APA
Special note: Pat LaFrieda Meat Purveyors is thanked for donating this guys prime beef cuts for his dry aging testing and I'd probably guess maybe gave a little advice on the dry aging process. I have Pat LaFrieda's book " MEAT, Everything you need to know" great book and very informative.
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"The Spartans do not ask how many are the enemy, but where they are."
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Team Sergeant is offline
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06-16-2015, 08:17
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#14
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Quiet Professional
Join Date: Sep 2007
Location: Orange, Ca.
Posts: 4,950
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Short of building a walk-in refrigerator and if you have the room, go to a restaurant supply and look for a used glass front commercial refrigerator. You can keep an eye on the process without opening the door. I would have one but I don't have the room at this time...
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mark46th is offline
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