My wife (who has a VERY adventurous palate), doesn’t like the 60 day meat, but loves the 45ish.
We ordered a bunch of steaks and requested 45-50 days recently. I ended up (unintentionally) leaving them in the fridge for another 2-3 weeks (wet aging, by mistake). By that time, the long dry age plus extended wet aging with the funk on them had made them very funky. I washed them all thoroughly and vacuum sealed before freezing them. Cooking them now, they have a LOT of funk taste. It’s right at my extreme edge of enjoyment, but it’s beyond that for my wife. I wouldn’t serve them to guests unless I was sure that’s what they enjoyed. Good news for me is that I don’t have to share much!
Thanks for the tip, locked down an assortment of steaks.
I had sadness a month ago or so when a kitchen towel hanging from my fridge door got wedged into my freezer and kept it ajar without me noticing. I noticed it two days later, everything in my freezer had thawed. Steaks all thawed and I had to toss them out. Probably 70% of the stash I’d gotten from Berserker Day. Lesson learned, no more hanging towel on fridge door handle.
Thanks to Jay for the tip. I ordered two ribeyes to try out tomorrow night to see if they’re better than my regular butcher’s stuff. Will order more if it is.
Hmm, I’m the only kid in my household . I didn’t realize fridges had alarms, will keep that in mind when I get my next fridge. I have a very bachelor fridge, condiments, beverages, and random takeout leftovers in the fridge and steak and bagels in the freezer.
Got my order yesterday and had the CA Reserve tonight. I’d say the quality is on par with my go-to butcher, and I was surprised that it had so much dry-aged funk. I liked it.
. I didn’t realize fridges had alarms, will keep that in mind when I get my next fridge. I have a very bachelor fridge, condiments, beverages, and random takeout leftovers in the fridge and steak and bagels in the freezer.
