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beef @ updated |
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Aged beef is
tender beef It is best practice to start the process with good quality beef that is prime quality beef of about 30 months of age at slaughter, ask
your butcher for MSA beef (Meat Standards Australia) if it is available. Ask your butcher to vacuum seal your choice of steak in a plastic pack
(known to the industry as the cryovac pak). Write the date on the pack and
refrigerate for between six to eight weeks. At the end of that time the meat
fibres will have broken down to a point where the meat is juicy and tender to eat. I have been trying this method of ageing whole Rump and Scotch Fillets
bought from Barry’s Butchery at
Bulahdelah for several years. After the ageing process
explained above, I divide the whole lump into convenient slices using what is
required immediately and wrapping the balance of slices remaining in plastic
sleeves and placing then in the freezer, for future use. No further ageing
occurs in the freezer. Remember not to thaw the frozen meat in the microwave as it toughens the fibres and defeats the whole procedure.My guests have |
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Remember not to
thaw the frozen meat in the microwave as it toughens the
fibres and defeats the whole procedure.My guests have acknowledged the
delicious tenderness of BBQ’d meat since I started this process for several
years ago. The process was suggested by a
Meat and Livestock officer from the Dept of Agriculture at a ‘Prograze’
course at Bungwahl in the late 90’s. Barbequing or grilling for the different tastes is easy using the Meat & Livestock Australia
guide to the perfect BBQ currently available in most butcher shops. A copy is available on this web site.
Click
here. Edited by :
tony@myall-lakes.com |
