Recruiting Forum Football Talk III

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#191,833
#191,833
Devo182 said:
Just bought some bags to help dry age steaks in my own fridge. Have seen nothing but positive reviews of dry aged vs regular steak, even done at home. Anyone else tried it on their own?
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I was in the meat business for over 40 years and I can tell you that dry aging is not for everyone. Some five star restaurants and some upscale stores dry age ribeyes, strips and short loins by placing them in special temperature controlled enclosed cases. Some even keep them there for 60 days and all it does is break down muscle tissue and dry out the beef. Shrink is phenomenal and the retail price is ridiculous. Some people think it improves the taste but I'm not one of those people. Beef, if cooked properly, is best when it's not over cooked or dry. But hey----I'm just an old meat head who retired from the profession :cool::cool::cool:
 
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#191,834
#191,834
Batman1948 said:
I was in the meat business for over 40 years and I can tell you that dry aging is not for everyone. Some five star restaurants and some upscale stores dry age ribeyes, strips and short loins by placing them in special temperature controlled enclosed cases. Some even keep them there for 60 days and all it does is break down muscle tissue and dry out the beef. Shrink is phenomenal and the retail price is ridiculous. Some people think it improves the taste but I'm not one of those people. Beef, if cooked properly, is best when it's not over cooked or dry. But hey----I'm just an old meat head who retired from the profession :cool::cool::cool:
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#191,842
#191,842
franklinpence said:
I assume these are SC’s guys on the call? They get awful giddy on anything decent by SC.
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For example - referring to SC’s current man at the plate who struck out looking in his first plate appearance (and just grounded out to end the inning):

Commentator: “We’ve watched him, and he’s had some really good at bats against Tennessee.”
 
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