

Moderators: skeetshot, deerhunter338mag


Corjack wrote:Yes, it had good flavor. Their ribeyes looked better, but I got the dog thing. Not the best steak I ever had, but it was in the top 25%. Out in Nevada at the Reno convention I had an aged porter house, never had one before, never will do another, smelled rotten when they brought it to the table, tasted about half rotten as well. The guys made fun of me for putting steaksauce on it, but had to do something to keep my eyes from watering. The other guys carried on about how good thier steaks were. I think they just thought since it cost 40.00 or more a head for steaks they had to be good. I am sorry, rotten meat is rotten meat.

I guess you can take a few days without supper, old freindretrieverman wrote:Since I was hunting, I didn't get supper tonight, and this thread makes me hungry.
It should be good - aged (or well hung as its called in these partsI've always wondered about that. The claim that aged beef is so good.
We do a lot of curing and that's different. The meat is soaked in a salt brine, smoked and allowed to cure in a dry cool atmosphere. My impression here is that aging means it's left hanging in the cooler until nature starts rotting away the meat, thus making it very tender. There is no salting or smoking, etc., just left raw to hang and get old. Now I know coyotes and buzzards seem to really like it but I personally always wondered....Vaughan wrote:It should be good - aged (or well hung as its called in these partsI've always wondered about that. The claim that aged beef is so good.) doesn't mean rotten, just aged like you would do with game. But maybe you folks mean something different by aging beef