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[Bentley]

It has no appreciable smell as you work with it.  I did not think to put it up to my nose after grinding.  The meat, I have no idea, maybe it is acting this way because of Wet Aging.

[Bentley]

Mine after appx 24 hours...



The Articles steak (not sure how many hours that is.)

[Bentley]

[yorkdude]

So,
5 days on the conventional dry aging and 24 hours on the "Readers Digest Version".
Man that looks like it is going to town on the steak, any idea what to expect for waste?

[Bentley]

On the steak or the hunk?

Man that looks like it is going to town on the steak, any idea what to expect for waste?

[yorkdude]

Just kind of wondering what you think you can expect for loss on the steak.
The hunk should be similar to your previous dry aging's don't you think?

[Bentley]

According to them, I scrape off, then wash off the left over, and cook.  No loss...probably why if it works, folks would love it! 

They recommend a classic French Pan sear in clarified butter, then finish in oven.  I will defer to them and try it that way!

[Bentley]

Well I clean it and cooked it, resting right now.  It has some of the feel (impossible for me to describe unless you have felt Dry Aged meat) of a piece of Dry Aged.  I have pictures.  The rest period is now over so I go to cut it, taste it and take pictures of it.  May have to post results after I get back from Dentist.

[Bentley]

I am going to try it on a fresh steak and a lesser cut of beef and see on the next go round, slightly over cooked on my part, I will take responsibility for that...but I was not impressed with this steak or this method so far.

All it is teaching me is, there are no shortcuts!

[yorkdude]

Like you I have not tasted the nutty, blue cheesy whatever notes in dry aged beef.
I have eaten a few times at 3 Forks in Dallas and even there I did not taste what some describe.
Was that steak significantly more tender you think?
Did it have a different taste than if it wasn't aged?
Just curious as heck on this,

[Bentley]

To me it was not as tender as just cutting one off and cooking it.  I am not a fan of pan searing steaks, so that will be out on the next go round, and I think that will be a Sirloin Steak, great flavor, real tough for me.

I thought I washed this well, got it all off, if I did, there was a slight flavor I could not place, and it did not enhance the beef!

[okie smokie]

To me it was not as tender as just cutting one off and cooking it.  I am not a fan of pan searing steaks, so that will be out on the next go round, and I think that will be a Sirloin Steak, great flavor, real tough for me.

I thought I washed this well, got it all off, if I did, there was a slight flavor I could not place, and it did not enhance the beef!

Thanks for going to the trouble to try it out and document.  I am so happy with my wet aging vacuum sealed meat in the fridge at 35* for 3 to 4 weeks(either choice or prime) that I can't see going to the trouble to do more.  Standard dry aging may be superior, but requires a more detailed approach. What you just completed, looks both disgusting, and per your report, did not put you into the "rapture".  In addition, all the extra handling required in the prep, seems to beg for contamination.  Kinda reminds me of the tales that French Chefs of old could take poor quality and even partially spoiled meat and other foods and with correct sauces, and seasoning, make them seem good.  I agree it was a good lesson.    
   

[Bentley]

I will give it one more try, just to see.  I am not sure that one time is enough to make a call, but if round 2 has the same results, I will not be buying anymore Koji rice!

[Bar-B-Lew]

why did i think for some reason that if you put the rice on the meat and let it sit for a few days that it would "age" it?  i did not think you had to age it prior to using the rice.

[Bentley]

You dont have to, all you have to do is put it on "fresh' beef.  I just happened to have this Wet Aged Rib Roast, may not have been a fair test.

That is why I want to do some more testing before I write it off.  To me, a Sirloin steak has great flavor, but is a tough steak, I figured it was a great test for this stuff!

why did i think for some reason that if you put the rice on the meat and let it sit for a few days that it would "age" it?  i did not think you had to age it prior to using the rice.