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Costco Members: $25 Off Per Package USDA Prime Beef Loin Top Loin Whole (New York), 11/27-11/30/20 In Warehouse Only
USDA Prime Beef Loin Top Loin Whole New York, no limit
$25 OFF Per Package In Warehouse Only 11/27-11/30/20
Item 34318
https://www.costco.com/
$25 OFF Per Package In Warehouse Only 11/27-11/30/20
Item 34318
https://www.costco.com/
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Created 11-20-2020
at 08:09 AM
by pandamania
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Here is the trick: "wet aging", as performed by most steakhouses, involves simply putting the sealed loin in the refrigerator (NOT freezer) for 3 to 4 weeks. There is no air inside the vacuum-sealed loin so it can't "rot", but rather the anaerobic conditions break down the connective tissue etc so it is much more tender and has a slightly better flavor. When finished aging, just take it out, cut up, and freeze individual steaks (a vacuum sealer works best - good for up to a year in the freezer).
"Dry" aging is hardly done anymore, because it involves hanging a whole side or hindquarter for a week at roughly 50 degrees, where it "rots" on the outside. The greenish rot is cut away, leaving a tender and better-flavor steak. BUT few have a dedicated 50-degree cooler just used for aging, and there is 20% waste when all is cut away.
With "wet aging" you get 70% of the benefit of dry aging with zero % of the hassle or waste.
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Here is the trick: "wet aging", as performed by most steakhouses, involves simply putting the sealed loin in the refrigerator (NOT freezer) for 3 to 4 weeks. There is no air inside the vacuum-sealed loin so it can't "rot", but rather the anaerobic conditions break down the connective tissue etc so it is much more tender and has a slightly better flavor. When finished aging, just take it out, cut up, and freeze individual steaks (a vacuum sealer works best - good for up to a year in the freezer).
"Dry" aging is hardly done anymore, because it involves hanging a whole side or hindquarter for a week at roughly 50 degrees, where it "rots" on the outside. The greenish rot is cut away, leaving a tender and better-flavor steak. BUT few have a dedicated 50-degree cooler just used for aging, and there is 20% waste when all is cut away.
With "wet aging" you get 70% of the benefit of dry aging with zero % of the hassle or waste.
Here is the trick: "wet aging", as performed by most steakhouses, involves simply putting the sealed loin in the refrigerator (NOT freezer) for 3 to 4 weeks. There is no air inside the vacuum-sealed loin so it can't "rot", but rather the anaerobic conditions break down the connective tissue etc so it is much more tender and has a slightly better flavor. When finished aging, just take it out, cut up, and freeze individual steaks (a vacuum sealer works best - good for up to a year in the freezer).
"Dry" aging is hardly done anymore, because it involves hanging a whole side or hindquarter for a week at roughly 50 degrees, where it "rots" on the outside. The greenish rot is cut away, leaving a tender and better-flavor steak. BUT few have a dedicated 50-degree cooler just used for aging, and there is 20% waste when all is cut away.
With "wet aging" you get 70% of the benefit of dry aging with zero % of the hassle or waste.
https://www.thespruceea
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