expired Posted by lawdogg357 • Dec 6, 2023
Dec 6, 2023 3:40 PM
Item 1 of 2
Item 1 of 2
expired Posted by lawdogg357 • Dec 6, 2023
Dec 6, 2023 3:40 PM
Select Publix Stores: Whole Ribeye Bone-In USDA Choice Beef In the Bag Publix Premium
(limited locations)$7/lb
$16
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A word or 6 about "aging". Used to be, most steaks were "dry aged" - sides of beef were hung in a 50-degree cooler for a week or so. Then the mold would be cut off and the side prepared as steaks. Better flavor and connective tissue softened for most tender steak. However, dedicating a cooler to 50 degrees makes it useless for other stuff, and dry aging results in lots of wastage. Not much dry aging these days.
Insead, most all restaurants now "wet age" their beef - and you can too. Just take that bagged ribeye and put it in the refrigerator for 3 to 4 WEEKS. There is no air in the bag (vac-packed) so no spoiling, and the result is almost the same as dry aging - more tender and better flavor. After 3 or 4 weeks, cut into steaks and freeze. You'll be amazed!
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https://www.publix.com/pd/whole-r...PCI-121453
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A word or 6 about "aging". Used to be, most steaks were "dry aged" - sides of beef were hung in a 50-degree cooler for a week or so. Then the mold would be cut off and the side prepared as steaks. Better flavor and connective tissue softened for most tender steak. However, dedicating a cooler to 50 degrees makes it useless for other stuff, and dry aging results in lots of wastage. Not much dry aging these days.
Insead, most all restaurants now "wet age" their beef - and you can too. Just take that bagged ribeye and put it in the refrigerator for 3 to 4 WEEKS. There is no air in the bag (vac-packed) so no spoiling, and the result is almost the same as dry aging - more tender and better flavor. After 3 or 4 weeks, cut into steaks and freeze. You'll be amazed!
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They will cut a piece as big as you want and/or already have them pre cut in various sizes (usually 3-4 bones).
Usually cut, trimmed, off the bone re-assembled and tied.
Soooo much better than costco.
Attachment 14692426
Here is a great way to prepare and addresses some of the "aging"
https://www.foodnetwork
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A word or 6 about "aging". Used to be, most steaks were "dry aged" - sides of beef were hung in a 50-degree cooler for a week or so. Then the mold would be cut off and the side prepared as steaks. Better flavor and connective tissue softened for most tender steak. However, dedicating a cooler to 50 degrees makes it useless for other stuff, and dry aging results in lots of wastage. Not much dry aging these days.
Insead, most all restaurants now "wet age" their beef - and you can too. Just take that bagged ribeye and put it in the refrigerator for 3 to 4 WEEKS. There is no air in the bag (vac-packed) so no spoiling, and the result is almost the same as dry aging - more tender and better flavor. After 3 or 4 weeks, cut into steaks and freeze. You'll be amazed!
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