sheep

AAA that's right, but they are Vacuum aged, the texture is weird and the smell, well I'll pass.
I'd pay a little more for dry-aged beef. Most of the butchers would only dry age beef for 14 days, try ...
somewhereintime 發表於 2009-12-4 12:06

Only burger? How about some see food?

ricrick

can't book chop online, do you think it is a good idea to work in on x'mas day?

somewhereintime

can't book chop online, do you think it is a good idea to work in on x'mas day?
ricrick 發表於 2009-12-4 15:09

Are you hosting a party for all LYK?

somewhereintime

31# sheep

It is going to be kid's party, nothing serious

somewhereintime

30# daimo


Fresh Choice on Park Road

羽山

dry aged 風乾式


vacuum aged是什麼意思????

Prelude

dry aged 風乾式


vacuum aged是什麼意思????
羽山 發表於 2009-12-4 16:34

Vacuum aged means wet aged usually, but it's vacuumed so that the meat won't be spoiled in a normally uncontrolled environment.
It's a cheap way to age the meat.

Also, for me, vacuum age doesn't have weird taste, I guess it depends on the wrap and the way it was vacuumed.  The meat was packed vacuumed to deliver before dry aged anyways, unless you cut the cow yourself.

For commercial account, I find trimpac and intercity have better quality than any others that I know in terms of Steaks.  Sysco bought Trimpac now, but sysco's own brand of meat sucks.   Btw, the meat from T&T is the worst I ever tried.  Costco's good deal.

PS. I never knew Keg, or chop, or etc... is high end steak restaurant.  I always thought they are casual quality with casual price.

somewhereintime

dry aged 風乾式


vacuum aged是什麼意思????
羽山 發表於 2009-12-4 15:34

Dry Aged乾式熟成 is half of steer hang dry at 8-10C for 7-42 Days, would cause 12-18% lost in weight but very intensive beef flavour
Vacuum Aging is placing beef cut(i.e. New York Strip) in plastic bag and suck out oxygen, the natural enzyme would break down
the protein(tenderizing the meat)  without causing weight loss, and free up cooler space. it is much more economical way of
processing and widely used in commercial meat business. But I cannot stand the smell.
Also, the dry  aged beef has less moisture content, there you get more beef for your money.

somewhereintime

37# Prelude

The meat I buy from small butchery got their steer halves delivered  hang- dry, they would break down
the steers themselves and continue to air dry, no wrapping at all unless requested by customer.
The weird smell  become significant when you compare the identical cut of beef side by side.

It is relatively expensive for restaurants other than premium steak house, My client  are very picky  diners
and willing to pay for the price. I don't think Dr. JJ would want to  feature it.
I'm expressing my own opinion, not interested in  confrontation.
T & T also sell higher grade beef with a price tag to match.
Their inexpensive buck pack beef are from Uraguay, I think it would be alright for Vietnamese Pho or make
some nice Cantonese steak in Tangy Sauce.  $2.99-3.99 per pound retail? you get what you money worth.

somewhereintime

9# 布小熊

I think I can get some French Cut Long Bone Rib steak  for $10-12  a piece, Grade AAA dry Aged for 14 days,
it is a show stopper entree for carnivore.