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12 year aged Beef Tenderlion

Paul Bacino

By Paul Bacino
in Cooking

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Paul Bacino

Paul Bacino

Posted
Posted

Was rummaging through the  freezer,  can across an vacuum seal beef tenderloin.  ( Manginola )  7/07

 

Turned out to be a hidden gem/  No freezer burn at all.

 

Thawed it portioned it/ sous vide 120F about 1.5 hrs in Irish  Butter / seared over charcoal .  Pretty darn nice / showed age and not dissected .  No finished shot.  Sorry

 

Now I'm not sure if this was frozen over dry ice/  I have done some meat quick freeze  FWIW

 

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Its good to have Morels

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Smithy

Smithy

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13 minutes ago, scubadoo97 said:

Nice Find.  Vacuum sealing has saved a lot of food from the garbage can

 

Yes. I've unearthed some lovely venison that was well sealed and then lost in the freezer. I don't know if I've quite reached the 12-year mark, but I've hit the 10-year mark anyway.

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Nancy Smith, aka "Smithy"
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Paul Bacino

Paul Bacino

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53 minutes ago, Jayycl said:

aging it in the freezer doesn't make the flavor better though? It just preserves it. but 12 years, that is quite a long time.

 

I kinda  was thinking that.

 

But my mind cant remember,  that color and that flavor profile from that producer.  Plus I  have done a'lot of home aging, maybe I prior aged it.

 

I usually did a 30 day wet and 30 day dry.

 

But just having fun with a bit of wordage..any hoot

 

Cheers  B

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Its good to have Morels

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KennethT

KennethT

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BTW - when I was young, my parents would routinely make roasts that were long past their birthday (not 12 years, but maybe two or three)... and we didn't have a vacuum sealer, but my father always wrapped things very well in plastic wrap and plastic bags, and they sat at the bottom of a large, non-self-defrosting chest freezer that was kept really cold - around -15F.

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