Cuts of meat on sale

[Rain City]

It's getting funky in here...

 

[scott craven]

How long has that one been chillin' ?

 

[Rain City]

How long has that one been chillin' ?

Only since the 18th. It'll be at 21 days when I cook half for a dinner. I'll run the rest to 35-40 days and then cut it into steaks. The smell is actually quite pleasant at this point. I already know that I don't want too much of that funkiness. I've had an 85 day once and I actually hated it.

 

[the force]

Hopefully most of us don’t need to buy crab but saw this on FB… Quite a bit cheaper than the ones I just bought from Fanny Bay for $15.99/lb, the price at French Creek was 18.99/lb.

 

[Chasin' Dreams]

Only since the 18th. It'll be at 21 days when I cook half for a dinner. I'll run the rest to 35-40 days and then cut it into steaks. The smell is actually quite pleasant at this point. I already know that I don't want too much of that funkiness. I've had an 85 day once and I actually hated it.

Are you including the 14 to 21 days it's already been aged when you bought it?

 

[Rain City]

Are you including the 14 to 21 days it's already been aged when you bought it?

No I'm not. But that's technically wet aged so although it'll improve tenderness, it'll do nothing for flavour. The reality is that we all start from that point with any supplier at the retail level. I guess the Sterling Silver stuff has more checks and balances to make sure it happens.

 

[wolf]

Are you including the 14 to 21 days it's already been aged when you bought it?

You know aging does nothing for meat right!!!???

I get told this alot when it come to game meat!!! guys will say they shoot a deer and cut up right away... but wht DO WE know right.im with you guys letting anything hang makes a way better product. my fav is to marinade for days and days....
Looks awesome rain btw

 

[tubber]

Save-on has Ahi steaks at $19.80/kg (about 60% off). I asked for a chunk of still frozen loin and they had some. By the time I got home I could get a butcher knife through it and repackage for sushi or poke.
View attachment 113744

Bump/repeat. Save-on has this on sale again this week. Same price as last year. Ask for a bigger chunk from the freezer.

 

[Samnjoe]

For what it's worth. My buddy was a meat cutting instructor for 40 years and actually wrote the text books for the Canadian meat inspection agency. He says aging beyond a few days does nothing to improve meat quality.

 

[Rain City]

For what it's worth. My buddy was a meat cutting instructor for 40 years and actually wrote the text books for the Canadian meat inspection agency. He says aging beyond a few days does nothing to improve meat quality.

I'd say it's not worth much considering the thousands of real world taste tests. There is zero chance that it does nothing.

 

[Samnjoe]

I'd say it's not worth much considering the thousands of real world taste tests. There is zero chance that it does nothing.

OK no need to get nasty. My buddy is legit. Very serious player in the meat cutting industry. Ran a university program for 25 years. Still consults for the Canadian government.

 

[Rain City]

OK no need to get nasty. My buddy is legit. Very serious player in the meat cutting industry. Ran a university program for 25 years. Still consults for the Canadian government.

No nastiness, I apologize. But there has to be some kind of miscommunication there. Perhaps he's talking about wet aging.

 

[Ringo]

Any good meat deals out there that doesn’t require aging?? Please!

 

[ship happens]

 

[Rain City]

View attachment 123655

Look at all that Australian beef. Those short ribs and ribeyes are both great deals if the quality is there.

Crab bait for $1.99/lb as well!

 

[ship happens]

Look at all that Australian beef. Those short ribs and ribeyes are both great deals if the quality is there.

Crab bait for $1.99/lb as well!

The Maui ribs are excellent. I tried a ribeye months back also and it was very nice. Grass-fed. They have local beef as well. Their ground for 6.99 is actually a really good deal.

When you walk past the chicken freezers, make sure you grab 6 drumsticks and or 12 wings for 3 bucks each. Frozen nice organic yard pimps in there too for a good deal.

 

[wolf]

I'd say it's not worth much considering the thousands of real world taste tests. There is zero chance that it does nothing.

EXACLY ive cut meat for over 40 years and aged some meats like your doing, we shot a huge bull moose 3 years ago I hung the back straps and hinds for over 3 weeks that meat was so tender it was falling off the bone if I was to even attempt that after 3 days no way. im hands on practical not and seen what it can do.
remember when ground was 99 cents a lb !!!! now 6.99 how have times changed

 

[IronNoggin]

... we shot a huge bull moose 3 years ago I hung the back straps and hinds for over 3 weeks that meat was so tender it was falling off the bone if I was to even attempt that after 3 days no way. im hands on practical not and seen what it can do.

That big bull I shot last year was hung in a proper meat locker for 21 days. Cut on day 22. Melt in your mouth tender & juicy.

Been hunting & processing my own game for 50+ years.
Have always hung the game whenever possible.
And yeah, it makes a HUGE difference!

Cheers

 

[Copper Moon]

Okay. Not having the skills that a lot of folks in these forums possess, I consult AI often. She is sometimes wrong.
This her take on aging beef:

Time Period	Impact on Texture	Impact on Flavor
7–14 Days	Collagen begins to break down.	Very mild. Tastes like "premium" supermarket beef. No "funk" yet.
21–28 Days	Significant tenderness. The "sweet spot" for most.	The first hints of nuttiness and butter appear. The metallic "bloody" taste of fresh beef disappears.
30–45 Days	Maximum tenderness is reached; further aging won't make it much softer.	Intense Umami. Distinct scents of popcorn, toasted nuts, and sautéed mushrooms develop.
45–60 Days	The texture becomes somewhat "ham-like" or velvety.	Enter the "Funk." Sharp, pungent notes similar to Gorgonzola or Blue Cheese emerge.
90+ Days	Can become quite dry/dense.	Acquired Taste. Extremely potent; often used as a "seasoning" or a small delicacy rather than a full steak.

 

[wolf]

Have always hung the game whenever possible.
And yeah, it makes a HUGE difference!

nah are you sure we MUST be wrong???