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"Dry aging" steak with fish sauce

rx6006

By rx6006
in Cooking

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OkieFarmer

OkieFarmer

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Posted (edited)
11 hours ago, rotuts said:

although the flavor was interesting, it was very very dry even at rare 

   I easily see this happening, once you break down a fore or hind quarter it has no choice but to start losing moisture content.   I started cutting after the Army in the mid-seventies my day off was Monday the same day as our supplier killed.  I spent many Mondays their free labor learning all I could about carcass beef. Now in my sixties, I still am far from knowing it all.  there are complicated aging parameters that must be followed.

 

 

 

 

Edited by OkieFarmer (log)
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